Pollock Roe and Avocado Brown Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with salty pollock roe and creamy avocado, then finished with seaweed flakes and a soft-cooked egg.
This rice bowl is topped with salty pollock roe and creamy avocado, then finished with seaweed flakes and a soft-cooked egg. The savory richness is balanced by the pollock roe’s umami, making it a nice choice for lunch or a light dinner.
Salads & light · 15 minutes to cook
Tips: Pollock roe can be quite salty, so taste it first before adding any soy sauce.
Tips: Slice the avocado just before serving to keep its color and texture fresh.
Tips: To make the pollock roe less salty, use a little less and mix it well into the rice.
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Ingredients (1 serving)
- Brown rice — 1 bowl
- Salted pollock roe — 25 g
- Avocado — 0.5 pc
- Egg — 1 pc
- Seaweed flakes — 1 Tbsp
- Toasted sesame seeds — 0.5 tsp
- Sesame oil — 0.5 tsp