Flying Fish Roe Rice recipe - ingredients, nutrition and when to eat it
Flying fish roe rice is made by mixing warm rice topped with popping flying fish roe, crisp pickled radish, and savory shredded seaweed.
Flying fish roe rice is made by mixing warm rice topped with popping flying fish roe, crisp pickled radish, and savory shredded seaweed. It’s simple but full of varied textures, making it a good choice for lunch or a light dinner.
Rice bowls · 5 minutes to cook
Nutrition (per 281g serving): 396.2 kcal · protein 10.2g · carbohydrate 71.3g · fat 6.5g · sodium 561.4mg
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: Flying fish roe can lose its popping texture when heated for too long, so add it at the end.
Tips: Pickled radish seasons the whole dish, so taste it first before adding more seasoning.
Tips: If the rice is too hot, the flying fish roe may cook, so let it cool slightly before adding the roe.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Flying fish roe — 2 Tbsp
- Pickled yellow radish — 0.3 cup
- Dried seaweed — 1 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Green onion — 1 Tbsp