Perilla Oil Rice Bowl recipe - ingredients, nutrition and when to eat it
This simple dish uses warm rice instead of boiled buckwheat noodles, tossed with perilla oil, soy sauce seasoning, and seaweed flakes.
This simple dish uses warm rice instead of boiled buckwheat noodles, tossed with perilla oil, soy sauce seasoning, and seaweed flakes. The nutty, savory seasoning clings to the grains, making it a good fit for a busy lunch or light dinner.
Rice bowls · 10 minutes to cook
Nutrition (per 240g serving): 460.7 kcal · protein 8.1g · carbohydrate 69g · fat 16g · sodium 415.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is cold, warm it in the microwave for about a minute before mixing so the perilla oil's aroma comes through.
Tips: Add the soy sauce a little at a time and adjust to taste so the dish doesn't get too salty.
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Ingredients (1 serving)
- White rice — 1 bowl
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Crumbled roasted seaweed — 1 handful
- Toasted sesame seeds — 1 tsp
- Green onion — 1 Tbsp