Poultry

Japanese Turkey Bowl

Ingredients

• Turkey breast fillet (cooked, pan-fried) — 120 g
• Jasmine rice (cooked) — 152 g
• Chuka seaweed salad (ready-to-eat) — 50 g
• Fresh cucumber — 90 g
• Vegetable or olive oil (for pan-frying) — 6 g (just over half a teaspoon)
• Soy sauce (for marinade and serving) — 15 g (1 tbsp)
• Sesame seeds (for garnish) — 3 g (a generous pinch)
• Lemon juice or rice vinegar — 1 tsp (optional, for the cucumber)
• Garlic powder or ground ginger — to taste

Instructions

1. 1Jasmine Rice. Cook the jasmine rice in slightly salted water until fluffy. Measure exactly 152 g of the warm cooked rice and place it into one section of the serving bowl.
2. 2Juicy Asian-Style Turkey. Slice the raw turkey breast into small bite-sized pieces or strips. Marinate the meat with half a tablespoon of soy sauce, garlic powder, or a bit of ground ginger. Let it sit for 5 minutes. Heat a skillet with the vegetable oil (6 g) and sear the turkey over medium heat until fully cooked but still tender and juicy (about 6–8 minutes). Measure out 120 g of the cooked turkey and add it to the bowl.
3. 3Veggies and Seaweed. Slice the fresh cucumber into thin rounds or strips. Toss with lemon juice if desired. Measure 50 g of the Chuka seaweed salad (gently press out any excess packaging oil before adding).
4. 4Assembly. Arrange the savory turkey pieces, sliced cucumbers, and Chuka seaweed in neat sections right next to the bed of jasmine rice.
5. 5Serving. Garnish both the rice and turkey with the sesame seeds (3 g), and drizzle the remaining soy sauce over the entire bowl right before eating.