Spring Rice Bowl with Fiddleheads and Perilla recipe - ingredients, nutrition and when to eat it
This spring rice bowl is topped with blanched fiddleheads and savory ground perilla seeds.
This spring rice bowl is topped with blanched fiddleheads and savory ground perilla seeds. The fresh aroma of the fiddleheads pairs with perilla’s smooth, nutty flavor, making it a lovely lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 302g serving): 430.9 kcal · protein 10.3g · carbohydrate 73.6g · fat 10g · sodium 737.8mg
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: Blanch the fiddleheads briefly to preserve their aroma and crisp texture.
Tips: Add the ground perilla seeds just before serving to keep their nutty aroma fresh.
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Ingredients (1 serving)
- Rice — 1 bowl
- Fatsia shoots — 70 g
- Perilla seed powder — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 0.3 tsp