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Tuna egg rice bowl with ajitama-style soft-boiled egg
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Tuna Egg Rice Bowl

A tuna rice bowl with a Japanese-style soy-marinated soft-boiled egg, using low-sodium soy sauce. About 32g protein per serving.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese-inspired
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 440 g 4 cans, 5 oz each light tuna in water, drained
  • 4 eggs
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp mirin
  • 1 tbsp water
  • 480 g 4 cups cooked rice
  • Green onion sesame seeds and nori strips, to serve

Method
 

  1. Soft-boil the eggs 6-6½ minutes, cool in ice water, and peel.
  2. Marinate in low-sodium soy sauce, mirin and water for 20-30 minutes.
  3. Cook or reheat the rice.
  4. Assemble rice, tuna and halved marinated egg.
  5. Top with green onion, sesame seeds and nori.

Notes

  • A shorter marinade keeps the sodium lower.
  • Eggs keep 2 days refrigerated in their marinade.