Cutlassfish Teriyaki Rice Bowl

Name: Cutlassfish Teriyaki Rice Bowl
Yield: 314.5 g
Ingredients: Seaweed (Gim) 5 g; Scrambled Egg 47 serving; Cooked Sprouted Brown Rice (Small Bowl) 130 ea; Water (Mineral Water) 100 ml; Minced Garlic 2.5 g; Allulose Prebiotics 10 g; Korean Soy Sauce 10 ml; Teriyaki Sauce 10 g

332 kcal

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Ingredients

Main ingredients

Seaweed (Gim) 5 g
Scrambled Egg 0.5 serving
Cooked Sprouted Brown Rice (Small Bowl) 1 ea

Seasonings/Sauce

Water (Mineral Water) 100 ml
Minced Garlic 2.5 g
Allulose Prebiotics 10 g
Korean Soy Sauce 10 ml
Teriyaki Sauce 10 g

Nutrition summary

Carbohydrates 54.72 g 59%

Protein 12.44 g 13%

Fat 11.11 g 27%

Serving size 314.5g

Cooking steps

1

Cut the cutlassfish into pieces after cleaning.
2

Season the cutlassfish with salt and pepper.
3

Heat cooking oil in a pan and grill the cutlassfish.
4

Slice onion and bell pepper, then stir-fry in the pan.
5

Add teriyaki sauce and simmer all ingredients together.
6

Serve the cutlassfish, vegetables, and sauce over rice.

Cutlassfish Teriyaki Rice Bowl

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