Gluten-Free Japanese Breakfast: A Delectable Sensory Experience

A flavorful japanese breakfast perfect for gluten-free eaters - made for visual appeal and culinary depth.

🕒 (Prep, Cook, Total) Prep: 20 minutes Cook: 30 minutes Total: 50 minutes

🍽 Servings: 2 servings

🔥 Difficulty: Intermediate

🌎 Cuisine: Japanese

Allergens

Contains no common allergens unless specified.

Ingredients

2 Gluten
Free Rice Bowls 1 Cup Sushi Rice, Rinsed and Cooked 1/4 Cup Furikake Seasoning (Gluten
Free) 2 Gluten
Free Nori Sheets, Cut into Strips 1/2 Avocado, Thinly Sliced 1/2 Cup Tuna Tataki, Seared and Chilled 2 Tamagoyaki, Prepared with Gluten
Free Soy Sauce 1/4 Cup Pickled Radish and Carrot Mix 1 Green Onion, Thinly Sliced (for Garnish) 1 Red Cherry Tomato, Cut in Half (for Garnish) Gluten
Free Soy Sauce, for Seasoning

Instructions

Begin by preparing the sushi rice according to package instructions. Once cooked, let it stand covered for 10 minutes before fluffing with a fork. Divide the rice evenly between two gluten free rice bowls and drizzle with gluten free soy sauce to taste. Sprinkle furikake seasoning over the rice for added flavor and texture. Arrange nori strips, avocado slices, tuna tataki, tamagoyaki, pickled radish and carrot mix, green onions, and cherry tomatoes around the rice in an aesthetically pleasing manner.

Chef’s Insight

This gluten-free Japanese breakfast recipe highlights the importance of texture and contrast, allowing each ingredient to shine in its own way.

Notes

Be sure to rinse the sushi rice thoroughly before cooking Adjust the furikake seasoning according to personal preference

Substitutions

For a vegetarian option, replace tuna with seared tofu or marinated portobello mushroom Use gluten-free oyster sauce as an alternative to soy sauce

Alternative Preparations

Turn this breakfast into lunch or dinner by adding grilled chicken or shrimp Create a sushi bowl using sushi rice and your choice of proteins, vegetables, and sauces

Alternative Methods

Tuna Tataki can be prepared using seared ahi tuna or marinated salmon instead

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

3 days in the refrigerator for pickled radish and carrot mix

Plating Tips

Use gluten-free soy sauce as a decorative drizzle on the rice bowls. Arrange ingredients symmetrically for balance and harmony.

Nutrition Facts

High in protein and fiber from sushi rice and nori Rich in omega-3 fatty acids from tuna tataki Vitamins and minerals from pickled vegetables and avocado