Pollock Roe and Mushroom Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is made with savory pollock roe and sautéed mushrooms served over warm rice.
This rice bowl is made with savory pollock roe and sautéed mushrooms served over warm rice. The mushrooms’ tender, chewy texture pairs with the roe’s rich umami, making it a great choice for a simple lunch or dinner.
Rice bowls · 15 minutes to cook
Tips: Pollock roe is already seasoned, so don’t add salt or soy sauce at first. Taste it at the end and adjust the seasoning as needed.
Tips: Spread the mushrooms out in the pan as they cook so their moisture evaporates and they keep their texture.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Salted pollock roe — 35 g
- King oyster mushroom — 1 pc
- Onion — 0.3 pc
- Butter — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Green onion — 10 g