2 Serves
85 Mins
Rinse the sushi rice thoroughly and cook it in a rice cooker until tender.
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
59 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
331 mg / 1,250 mgPotassium
506 mg / 4,700 mgSodium
1992 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
99 gAlcohol
0 g
While the rice cools, use a chef's knife to dice the sushi-grade tuna into small, uniform cubes.
In a mixing bowl, combine the tuna with soy sauce, sesame oil, and a touch of hot sauce to create the spicy marinade.
Prepare the vegetables by slicing onions and peppers using a chef's knife on a cutting board.
Assemble the bowls by placing the seasoned rice at the bottom, topping with the marinated tuna, and garnishing with fresh vegetables, salt, and pepper.
9
g24
g8
g
