Tuna & Cucumber Mixed Rice Bowl

Name: Tuna & Cucumber Mixed Rice Bowl
Total time: 5 min
Yield: 285 g
Ingredients: Fresh cucumber 30 servings; Gwangcheon seaweed flakes 2 g; Brown rice (steamed) 100 g; Dongwon canned tuna 73 g; Brewed vinegar 20 ml; Allulose liquid 20 spoon; Red chili powder 20 g; Soy sauce 20 ml

Cook 5 min Difficulty EASY 413 kcal

#Diet #High Protein #Low Calorie

Image coming soon

Ingredients

Main ingredients

Fresh cucumber 0.5 servings
Gwangcheon seaweed flakes 2 g
Brown rice (steamed) 100 g
Dongwon canned tuna 73 g

Seasonings/Sauce

Brewed vinegar 20 ml
Allulose liquid 20 spoon
Red chili powder 20 g
Soy sauce 20 ml

Nutrition summary

Carbohydrates 63.38 g 54%

Protein 21.44 g 18%

Fat 14.27 g 27%

Serving size 285g

Cooking steps

1

Wash the cucumber thoroughly and slice it thinly.
2

Julienne the carrot and lightly salt it.
3

Drain the oil from the tuna using a strainer.
4

Place rice in a bowl and top with cucumber, carrot, tuna, and seaweed flakes.
5

Add gochujang and sesame oil, then mix all ingredients together to finish.

Tuna & Cucumber Mixed Rice Bowl

AI 영양사 앤디