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japanese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3844 kcal 192 %
  • Fat 152 g 234 %
  • Saturated 24 g 121 %
  • Carbs 350 g 117 %
  • Fiber 48 g 193 %
  • Protein 277 g 553 %
  • Cholesterol 354 mg 118 %
  • Sodium 5077 mg 212 %
  • Calcium 344 mg 34 %
  • Magnesium 1166 mg 278 %
  • Potassium 7923 mg 169 %
  • Iron 21 mg 117 %
  • Zinc 16 mg 145 %
  • Phosphorus 4104 mg 586 %
  • Vitamin A 250 µg 28 %
  • Vitamin C 62 mg 69 %
  • Thiamin (B1) 4 mg 317 %
  • Riboflavin (B2) 2 mg 173 %
  • Niacin (B3) 195 mg 1217 %
  • Vitamin B6 12 mg 918 %
  • Folate equivalent (total) 533 µg 133 %
  • Vitamin B12 19 µg 786 %
  • Vitamin D 15 µg 103 %
  • Vitamin E 12 mg 80 %
  • Vitamin K 110 µg 91 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

POKE BOWL recipes

Ingredients

  • 2 lbs sushi grade bluefin ahi tuna (or salmon)
  • 1/2 cup tamari or low sodium soy sauce
  • 2 tbs toasted sesame oil
  • 1 tsp sugar
  • 1/4 – 1/2 tsp wasabi (optional)
  • 3 tbs chopped chives
  • 3 tbs furikake (or chopped toasted seaweed and sesame seeds)
  • 1 tbs finely minced shallots
  • 1/2 tsp minced ginger
  • 1/2 cup chopped macadamia nuts or cashews
  • 2 avocados
  • 1/2 cup thinly sliced radishes
  • 2 cups of black rice (or sushi rice)

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