Seafood Rice Bowl
A fresh and vibrant rice bowl topped with raw fish, cucumber, tomato, and fish roe. Quick to assemble, perfect for a light and satisfying meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 30g
lightfreshkoreandairy freefishfreshtenderweeknight
Ingredients
- 8 oz sushi-grade fish (such as tuna or salmon)
- 2 cups cooked sushi rice
- 1 cucumber
- 1 tomato
- 2 tbsp fish roe
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- 1
Slice the 8 oz fish into thin pieces against the grain. Keep chilled until ready to serve.
- 2
Thinly slice the 1 cucumber and 1 tomato into rounds.
- 3
Divide the 2 cups cooked sushi rice between two bowls, spreading it evenly.
- 4
Arrange the sliced fish, cucumber, and tomato over the rice in sections.
- 5
Top each bowl with 1 tbsp fish roe and sprinkle with 1/2 tsp sesame seeds.
- 6
Mix the 2 tbsp soy sauce and 1 tsp sesame oil in a small bowl. Drizzle over the bowls just before serving.
Tools you’ll need
- sharp knife
- cutting board
- small bowl
- serving bowls
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