Tuna Marinated Rice Bowl
A quick and satisfying rice bowl topped with marinated tuna, creamy egg, and savory salmon roe. Perfect for a fast weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 8 oz sushi-grade tuna
- 3 tbsp soy sauce
- 1 tbsp mirin
- 2 cups cooked sushi rice
- 2 eggs
- 2 stalks green onions
Instructions
- 1
Cut the 8 oz tuna into 1/2-inch cubes. In a small bowl, mix 3 tbsp soy sauce and 1 tbsp mirin. Add tuna and toss to coat. Let marinate while you prepare the other ingredients, about 5 minutes.
- 2
Cook the 2 eggs in a small pot of simmering water for 6-7 minutes for a soft-boiled texture. Remove, cool under cold water, and peel. Slice each egg in half.
- 3
Divide the 2 cups cooked rice between two bowls. Top with the marinated tuna, egg halves, and sliced green onions. Drizzle any remaining marinade over the top and serve immediately.
Tools you’ll need
- Chef's knife
- Cutting board
- Small bowl
- Small pot
- Mixing spoon
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