Tobiko Avocado Rice Bowl
Tobiko Avocado Rice Bowl
Easy One-Bowl Meal: Tobiko and Avocado Rice Bowl with a Pop!
A simple and satisfying one-bowl meal featuring tobiko (flying fish roe) or mentaiko (spicy cod roe). Perfect for hot days when you want to cook with minimal heat, this dish offers a delightful combination of creamy avocado and briny tobiko.
Ingredients- 1 ripe avocado
- 2 Tbsp tobiko (flying fish roe)
- 4 strips bacon
- 2 eggs
- Shredded seaweed (nori) for garnish
- Cooking oil
Sauce- 2/3 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 2/3 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the special sauce that will bring this rice bowl to life. In a small bowl, combine 2/3 Tbsp sugar, 2 Tbsp soy sauce, 1 Tbsp sesame oil, and 1/2 Tbsp toasted sesame seeds. Stir well until the sugar has completely dissolved. You can adjust the sauce quantity later to your taste as you mix everything together.
Step 2
Prepare one ripe avocado. Cut it in half, remove the pit, and peel. Slice it thinly for a beautiful presentation. Choose an avocado that is firm yet yields slightly to pressure for the best texture and appearance.
Step 3
Next, cook the eggs to your preference – sunny-side up (soft yolk) or fully cooked (hard yolk). A runny yolk adds a wonderful richness and creamy texture when mixed with the rice and other ingredients. Lightly oil a frying pan and cook the eggs to your desired doneness.
Step 4
Chop about 4-5 strips of bacon into small pieces (about 1 cm wide). Place the chopped bacon in a dry frying pan over medium-low heat. Cook slowly until the bacon is nice and crispy, allowing its own fat to render out. Be careful not to burn it. Once crisp, transfer the bacon to a paper towel-lined plate to drain any excess grease.
Step 5
Now it’s time to assemble the rice bowl. Fill your serving bowl with your desired amount of warm cooked rice. Gently arrange the avocado slices over the rice, overlapping them slightly to create an appealing look. Handle the avocado with care as it is soft.
Step 6
Place the cooked egg on top of the avocado and rice. Generously spoon 2 Tbsp of tobiko over the egg. If you prefer to use mentaiko (spicy cod roe) instead of tobiko, simply remove the roe from its sac and place it on top for a delicious Mentaiko Avocado Rice Bowl.
Step 7
Finally, sprinkle the crispy bacon pieces and shredded seaweed over the bowl. Drizzle 1-2 Tbsp of the prepared sauce over everything. It’s best to start with a smaller amount of sauce and add more as needed after mixing, tasting as you go. Mix everything together and enjoy this incredibly flavorful and satisfying meal!
