•When using processed foods such as canned tuna, you can reduce sodium intake by blanching them in water or pouring hot water over them. •By using stevia, we have reduced the use of added sugar.
Calories
299kcal
Carbs
20.9g
Protein
24.7g
Fat
13.1g
Sodium
248.3mg
Ingredients
Main
Others
[ 2servings ] Tofu(1block=300g), Bell Pepper(Red, Yellow each ¼pcs), Perilla Leaf(4sheet(s)), Mixed Grain Rice(70g), Canned Tuna(50g), Stevia(0.5Ts), Soy Sauce(0.5Ts), Sesame Oil(1Ts)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsBell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Place the tofu in a large bowl and weigh down with a heavy bowl filled with water for 3 minutes to remove the moisture.
Scoop out the tofu into a square shape, and squeeze out the moisture from the scooped tofu and mash.
Finely cut the bell pepper and perilla leaf.
Drain the canned tuna in a sieve and pour in hot water to remove the oil and salt.
Add the mashed tofu, prepared vegetables, mixed grain rice, and tuna to a bowl, season, and mix evenly.
Shape the rice ball into a round and stuff into the scooped-out tofu to finish.