Flavorful Pollack Roe and Avocado Rice Bowl
Flavorful Pollack Roe and Avocado Rice Bowl
Easy 3-Step Pollack Roe and Avocado Rice Bowl Recipe
This is a pollock roe and avocado rice bowl that I often enjoy for brunch these days. It’s a simple yet satisfying and delicious meal that combines the creamy texture of avocado with the savory pop of pollack roe.
Ingredients- 1 bowl of rice
- 1/2 avocado
- 1 string of pollock roe (mentaiko)
- 1/4 sheet of dried seaweed (gim)
- 1 egg
- A little cooking oil (for frying the egg)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Carefully make a lengthwise slit about halfway through the pollock roe string. Then, use the back of a knife (knife’s spine) to gently scrape out the roe from the membrane. This method helps to separate the roe cleanly without damaging the individual eggs, preserving their delightful texture.
Step 2
Prepare the avocado by halving it, removing the pit, peeling it, and then slicing it into bite-sized pieces (about 1.5 cm thick slices or cubes). Next, fry an egg in a pan with a little cooking oil to your preferred doneness – whether you like a runny yolk (sunny-side up) or a fully cooked yolk (over-hard).
Step 3
Start by drizzling 1 tablespoon of sesame oil over the warm rice and mixing it well for added aroma and flavor. Then, artfully arrange the prepared avocado slices, the fried egg, and the separated pollock roe on top of the rice. Finally, sprinkle some shredded dried seaweed over everything for a finishing touch. Enjoy your simple yet elegant pollack roe and avocado rice bowl!
