Lettuce and Tuna Bibimbap (Konjac Rice)

Name: Lettuce and Tuna Bibimbap (Konjac Rice)
Yield: 424 g
Ingredients: Brown Rice Konjac 150 g; Chili Powder 4 g; Light Tuna 100 g; Cold-Pressed Perilla Oil 15 ml; Tasty Low-Sodium Brewed Soy Sauce 15 ml; Brewed Vinegar 15 ml; Sierra de Utiel Extra Virgin Olive Oil 15 ml; Egg 60 g; Green Lettuce 50 g

Konjac rice, light tuna, olive oil + egg, 100g green lettuce + sauce (1 low-sodium soy sauce, 1 chili powder, 1 vinegar, 1 perilla oil) + 0.5 allulose (optional)

Difficulty EASY 643 kcal

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Ingredients

Main ingredients

Brown Rice Konjac 150 g
Chili Powder 4 g
Light Tuna 100 g
Cold-Pressed Perilla Oil 15 ml
Tasty Low-Sodium Brewed Soy Sauce 15 ml
Brewed Vinegar 15 ml
Sierra de Utiel Extra Virgin Olive Oil 15 ml
Egg 60 g
Green Lettuce 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 33.56 g 21%

Protein 29.29 g 18%

Fat 43.64 g 61%

Serving size 424g

Cooking steps

1

Wash lettuce thoroughly and cut into bite-sized pieces.
2

Prepare konjac rice and place it in a bowl.
3

Open the tuna can, drain the oil, and place the tuna on top of the konjac rice.
4

Add lettuce, roasted seaweed flakes, shredded carrot, and shredded cucumber on top of the konjac rice.
5

Add soy sauce, gochujang, perilla oil, and ground sesame seeds, then mix well.

Lettuce and Tuna Bibimbap (Konjac Rice)

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