Sliced Turkey Rice Bowl with Bulgogi Sauce
Sliced Turkey Rice Bowl with Bulgogi Sauce
Directions
- In a shallow bowl, start by plating a base with the rice spread evenly across the bottom.
- Place each ingredient individually in a small pile around the top of the rice.
- Lay the turkey breast on top and drizzle with bulgogi sauce.
- Finish by sprinkling the sesame seeds to garnish and serve.
Ingredients
- 1 cup short grain rice, cooked
- 3 to 4 slices Butterball® Roast & Serve Skin-On Turkey Breast
- 1/4 cup cucumber, marinated (see recipe below)
- 1/4 cup Carrots, shredded
- 1/4 cup snap peas, blanched
- 1/4 cup pickled radish
- 2 tbsp. bulgogi sauce, (see recipe below)
- 1 egg(s), sunny side up
- 1 tsp. sesame seeds, mixed, toasted
