japanese

Kaisen Donburi with Tuna, Scallops, and Citrus Soy

Name: Kaisen Donburi with Tuna, Scallops, and Citrus Soy
Yield: 1 serving
Cuisine: japanese
Ingredients: 229 g cooked sushi rice; 76 g sashimi grade tuna; 61 g sea scallops; 69 g avocado; 15 g soy sauce; 11 g lemon juice; 5 g toasted sesame oil; 8 g rice vinegar; 5 g sugar; 11 g scallion; 5 g toasted sesame seeds

This dish pairs sashimi grade tuna with sea scallops, soy sauce and cooked sushi rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

81 g Carbohydrates

20 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

229g cooked sushi rice 298 kcal
76g sashimi grade tuna 88 kcal
61g sea scallops 42 kcal
69g avocado 110 kcal
15g soy sauce 11 kcal
11g lemon juice 3 kcal
5g toasted sesame oil 44 kcal
8g rice vinegar 1 kcal
5g sugar 19 kcal
11g scallion 4 kcal
5g toasted sesame seeds 29 kcal

Cooking instructions

cooked sushi ricerice vinegarsugar
Rinse cooked sushi rice briefly under cool water if it is overly sticky, then drain well. Mix rice vinegar and sugar, fold into the rice, and let it cool to warm room temperature.
soy saucelemon juicetoasted sesame oil
Stir soy sauce, lemon juice, and toasted sesame oil to make a quick citrus soy dressing.
sashimi grade tunasea scallops
Slice tuna into bite-size pieces. Pat scallops dry and slice horizontally into thin rounds.
sashimi grade tunasea scallopsavocado
Fill a bowl with the seasoned rice. Arrange tuna, scallops, and avocado on top.
soy saucescalliontoasted sesame seeds
Drizzle with the citrus soy dressing, sprinkle with sliced scallion and toasted sesame seeds, and serve immediately.