Squid Roe Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is served with squid, popping flying fish roe, and vegetables over warm rice, all mixed together before eating.
This rice bowl is served with squid, popping flying fish roe, and vegetables over warm rice, all mixed together before eating. Serving it in a hot stone bowl makes the edges of the rice crisp, while seaweed flakes and sesame oil add a rich, savory flavor. It makes a satisfying lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 384g serving): 516.9 kcal · protein 22.8g · carbohydrate 72.4g · fat 12.9g · sodium 751.7mg
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 varies in saltiness by brand, so add the soy sauce a little at a time and taste before serving.
Tips: To crisp the bottom of the rice in a hot stone bowl, add the rice and warm it over low heat without a lid.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Squid — 70 g
- Flying fish roe — 1 Tbsp
- Cucumber — 0.3 pc
- Carrot — 20 g
- Roasted seaweed flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp