Tuna Bowl

Try my Tuna Bowl recipe for a fresh, easy-to-make Japanese-inspired meal. This delicious rice bowl is topped with tender sashimi-grade tuna, cucumbers, seaweed, and a homemade sauce, making it the perfect light and healthy dish!

Course Lunch, Main Course

Cuisine Asian Fusion, Japanese

Keyword Tuna Bowl

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 350kcal

Ingredients

Tuna Bowl

1/4 lbs Tuna sashimi grade
1 Cup White Rice fresh and warm
1 tsp Seaweed Mix
1/2 Whole Cucumber Persian or baby, sliced
1/2 Stalk Green Onions chopped

Egg

2 Eggs
1 tbsp Dashi
1 tbsp Japanese Sake
2 tsp Sweetener your preferred sweetener

Sauce

1 1/2 tbsp Soy Sauce
1/8 tsp Hondashi can also use bonito flakes
1/8 tsp Wasabi

Instructions

Gather all the ingredients.
Soak the dried seaweed in water for 5 minutes to rehydrate it. After soaking, squeeze out any excess water and place the seaweed on top of a bowl of rice.
Peel the cucumber in alternating strips and slice it. Place the slices next to the seaweed on top of the rice.
In a bowl, whisk together the eggs, dashi, Japanese sake, and sweetener until well combined.
Coat a frying pan with cooking oil and heat it over medium-low. Once heated, pour in the egg mixture and gently scramble with a spatula until the eggs are fluffy and cooked, about 30-45 seconds. Transfer the eggs onto the rice.
For the sauce, mix soy sauce, hondashi, and wasabi in a bowl. Stir to combine and set aside.
Pat the tuna dry with a paper towel. Using a sharp knife, slice the tuna against the grain into 1/4-inch slices. Arrange the slices in a single layer on top of the rice, next to the seaweed and cucumber. Top with chopped green onions, drizzling the sauce over the tuna, and serving.

Video

Nutrition