2 Serves
25 Mins
Cook the Japanese short-grain rice according to package instructions using a rice cooker.
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Vitamin K
34 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
401 µg / 400 µgCalcium
110 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
364 mg / 1,250 mgPotassium
683 mg / 4,700 mgSodium
491 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
117 gAlcohol
0 g
Heat the vegetable oil in a frying pan over medium heat.
Add the edamame to the frying pan and sauté until tender, then season with salt and pepper.
Assemble the bowls by placing the cooked rice at the base, topping with the sautéed edamame, and drizzling with your preferred poke sauce.
9
g24
g8
g
