Cucumber Tuna Bibimbap

Name: Cucumber Tuna Bibimbap
Total time: 15 min
Yield: 477 g
Ingredients: Black Pepper 1 g; Allulose Syrup 20 spoon; Salt 1 1/3 teaspoon; Sriracha Sauce 30 2 spoons; White Rice 210 g; Canned Tuna 100 1/2 can; Fried Egg (no salt) 55 g; Fresh Cucumber 60 serving

Cook 15 min Difficulty EASY 570 kcal

#diet #high protein #low calorie

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Ingredients

Main ingredients

Black Pepper 1 g
Allulose Syrup 1 spoon
Salt 1 1/3 teaspoon
Sriracha Sauce 1 2 spoons
White Rice 210 g
Canned Tuna 1 1/2 can
Fried Egg (no salt) 55 g
Fresh Cucumber 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 101.62 g 65%

Protein 38.92 g 25%

Fat 7.09 g 10%

Serving size 477g

Cooking steps

1

Julienne the cucumber and carrot.
2

Drain the oil from the canned tuna using a strainer.
3

Place rice in a bowl.
4

Top the rice with cucumber, carrot, and tuna.
5

Add gochujang (Korean red chili paste) and sesame oil, then mix everything well before eating.

Cucumber Tuna Bibimbap

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