Informations supplémentaires
30 min.
|
800 kcal
|
easy
|
Printable version
1. Pickle Radish
Add radish to a small heat-proof bowl. To a medium pot, add rice vinegar, 3 tbsp. water and one-third of the sugar. Bring to a boil. Once boiling, remove from heat and pour over radish. Season to taste with salt. Mix well and set aside.
2. Cook Rice
Rinse and drain rice in a fine mesh sieve. Add rice to the same medium pot with 1 cup salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 12–15 minutes or until grains are tender.
3. Prepare Tuna
Drain and pat dry tuna with paper towel. Dice tuna into 1 inch cubes. In a medium bowl, combine tuna, mayonnaise, togarashi to taste and half of the ponzu. Mix well.
4. Prepare Ingredients
Thinly slice green onion. Slice cucumber into 1/4 inch rounds.
5. Prepare Spinach Gomae
Heat a large non-stick skillet over medium-high. Add 1/2 tbsp. water and spinach and cover with lid. Cook for 1–2 minutes or until wilted. Stir in tahini and remaining of both ponzu and sugar.
6. Finish and Serve
Divide rice into serving bowls. Divide pickled radish, cucumber, spinach gomae and tuna in segments on top. Garnish with green onion and furikake to taste. Enjoy!
226gTuna Steak(s)
160gCalrose Rice
4gNori Komi Furikake
42mlMayonnaise
30mlHousemade Ponzu (allergens: soy, sulfites)
1unitGreen Onion(s)
2unitLebanese Cucumber(s)
2unitRadishes
185gBaby Spinach
15mlTahini Sauce
7gTogarashi
13gWhite Sugar
45mlRice vinegar
What you need
Large non-stick pan, Medium pot, Bowls, Whisk, Sieve
800 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
89g
30%
fat
3g
5%
cholesterol
5mg
2%
fiber
10g
40%
protein
43g
saturated
5g
25%
sodium
770mg
32%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg