Imitation Eel Rice Bowl
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8.83 oz
imitation eel
17.65 oz
cooked rice
3.53 oz
cucumber
3.53 oz
carrot
3.53 oz
Avocado
1.01 fl oz
soy sauce
0.51 fl oz
sesame oil
0.35 oz
sesame seeds
0.71 oz
Green onion
4 sheets
nori sheets
Directions
Step 1
Slice the cucumber, carrot, and avocado into thin strips.
Step 2
In a small bowl, mix together the soy sauce and sesame oil.
Step 3
Heat a non-stick pan over medium heat and add the imitation eel. Cook for 5-7 minutes, or until heated through.
Step 4
In a large bowl, combine the cooked rice, sliced vegetables, and the soy sauce mixture. Mix well to combine.
Step 5
Divide the rice mixture into four serving bowls and top with the cooked imitation eel. Garnish with sesame seeds and green onion.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
50 g
(200
kcal)
| Calories | 15.435 kcal | 0.77% |
| Vitamin A | 22.05 IU | 2.45% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 2.205 g | 0.44% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.0882 g | 0% |
| Protein | 0.6615 g | 0.78% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 3.528 mg | 0.71% |
| Iron | 0.0882 mg | 0.02% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0441 mg | 0.29% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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