Salmon Roe Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with salmon roe, shredded seaweed, and vegetables, then mixed together.
This rice bowl is topped with salmon roe, shredded seaweed, and vegetables, then mixed together. The roe's little pops and savory saltiness pair well with crisp vegetables. It's an easy lunch or a satisfying dinner.
Seafood · 10 minutes to cook
Nutrition (per 306.5g serving): 442.1 kcal · protein 16g · carbohydrate 71.5g · fat 9.4g · sodium 753.8mg
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: Salmon roe can be quite salty, so start with just a little soy sauce and add more after tasting.
Tips: If the rice is very hot, it can change the roe's texture, so you can let it cool slightly before adding the roe.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Salmon roe — 2 Tbsp
- Cucumber — 0.3 pc
- Roasted seaweed flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Soy sauce — 0.5 Tbsp