Tuna Cucumber Rice Bowl

Name: Tuna Cucumber Rice Bowl
Total time: 15 min
Yield: 409 g
Ingredients: Drained Sajo Tuna 100 g; Organic Gwangcheon Laver 4 pack; Mixed Grain Rice 150 g; Fresh Cucumber 120 g; Soy Sauce 10 tbsp; Squeezed Lemon Juice 10 ml; Allulose (sugar-free) 15 g

Cook 15 min Difficulty EASY 383 kcal

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Ingredients

Main ingredients

Drained Sajo Tuna 100 g
Organic Gwangcheon Laver 1 pack
Mixed Grain Rice 150 g
Fresh Cucumber 120 g

Seasonings/Sauce

Soy Sauce 10 tbsp
Squeezed Lemon Juice 10 ml
Allulose (sugar-free) 15 g

Nutrition summary

Carbohydrates 61.83 g 59%

Protein 29.87 g 28%

Fat 6.04 g 13%

Serving size 409g

Cooking steps

1

Wash the cucumber thoroughly and slice thinly.
2

Drain the oil from the canned tuna and set aside.
3

Place rice in a bowl.
4

Top the rice with tuna and cucumber.
5

Finish with soy sauce, sesame oil, sesame seeds, etc. to taste.

Tuna Cucumber Rice Bowl

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