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Sushi Rice Bowl

Scott Phillips

Servings: 1

All of your favorite Japanese flavors come together in this bowl.


  • 1-1/2 cups cooked short-grain white rice (cook according to package directions)
  • 5 oz. tuna, seared
  • 1 cup blanched thinly sliced (lengthwise) baby bok choy
  • 1/2 cup steamed edamame
  • 2 Tbs. chopped pickled ginger
  • 1 Tbs. rice wine vinegar
  • 2 tsp. mirin
  • 1 tsp. soy sauce
  • 1 Tbs. thinly sliced nori
  • 1 tsp. black sesame seeds

Nutritional Information

  • Calories (kcal) : 710
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 55
  • Sodium (mg): 820
  • Carbohydrates (g): 98
  • Fiber (g): 8
  • Sugar (g): 7
  • Protein (g): 49


  • Mound the rice in a large bowl. Arrange the tuna, vegetables, and ginger on top. Whisk the vinegar, mirin, and soy sauce together, and drizzle on top. Sprinkle with the nori and sesame seeds, and serve.


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