Cucumber Seaweed Mixed Rice Bowl

Name: Cucumber Seaweed Mixed Rice Bowl
Yield: 606 g
Ingredients: Fried Egg (without salt) 55 g; Fresh Cucumber 150 개; Sous Vide Chicken Breast 115 g; Olive Seaweed 4 g; Hetbahn Sprouted Brown Rice 210 g; Apple Vinegar 14 ml; Perilla Oil 14 tablespoon; Minced Garlic 10 teaspoon; Allulose Syrup 14 spoon; Dark Soy Sauce 20 ml

684 kcal

#Low-calorie #Vegan

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Ingredients

Main ingredients

Fried Egg (without salt) 55 g
Fresh Cucumber 0.5 개
Sous Vide Chicken Breast 115 g
Olive Seaweed 4 g
Hetbahn Sprouted Brown Rice 210 g

Seasonings/Sauce

Apple Vinegar 14 ml
Perilla Oil 14 tablespoon
Minced Garlic 10 teaspoon
Allulose Syrup 14 spoon
Dark Soy Sauce 20 ml

Nutrition summary

Carbohydrates 87.18 g 47%

Protein 39.92 g 22%

Fat 26 g 32%

Serving size 606g

Cooking steps

1

Julienne the cucumber, seaweed, and carrot.
2

Put the rice in a bowl.
3

Place the julienned cucumber, seaweed, and carrot on top of the rice.
4

Add sauce for mixing (gochujang, vinegar, sugar, sesame oil, etc.).
5

Mix everything well and serve.

Cucumber Seaweed Mixed Rice Bowl

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