Sea Urchin and Seaweed Rice recipe - ingredients, nutrition and when to eat it
This delicacy is made by topping soft rice with seaweed and sea urchin roe for a gentle taste of the sea.
This delicacy is made by topping soft rice with seaweed and sea urchin roe for a gentle taste of the sea. It is especially enjoyable in spring and summer, when sea urchin is in season, and makes a light one-bowl meal when you are not very hungry.
Rice bowls · 20 minutes to cook
Nutrition (per 345g serving): 418.2 kcal · protein 11g · carbohydrate 71.3g · fat 8.4g · sodium 855mg
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: Sea urchin roe can lose some of its aroma when heated for too long, so add it at the very end.
Tips: Squeeze the seaweed well so the rice does not become soggy.
Tips: Sea urchin roe is naturally salty, so use only a little soy sauce and adjust the seasoning at the end.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Sea urchin roe — 50 g
- Dried seaweed — 4 g
- Sesame oil — 1 tsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 clove
- Green onion — 1 Tbsp
- Water — 60 ml