Avocado Natto Rice

Name: Avocado Natto Rice
Yield: 423.4 g
Ingredients: Fried Egg 92 pcs; Barley Rice 66.67 serving; Parboiled Rice 58.33 serving; Korean Soybean Mini Natto (Butter Soy Sauce) 29.9 pack; Avocado 156 serving; Green Onion 20 g; Sesame Seeds 0.5 g

50 barley, 50 parboiled rice, 150 avocado

639 kcal

#avocado rice #natto rice #quick meal #Japanese home cooking #vegan diet #nutritious rice #low calorie #superfood #high protein #diet

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Ingredients

Main ingredients

Fried Egg 2 pcs
Barley Rice 1 serving
Parboiled Rice 1 serving
Korean Soybean Mini Natto (Butter Soy Sauce) 1 pack
Avocado 1 serving

Seasonings/Sauce

Green Onion 20 g
Sesame Seeds 0.5 g

Nutrition summary

Carbohydrates 51.28 g 30%

Protein 25.84 g 15%

Fat 41.84 g 55%

Serving size 423.4g

Cooking steps

1

Cut the avocado in half, remove the pit, peel it, and slice into bite-sized pieces.
2

Remove the packaging from the natto and mix well with the sauce.
3

Place rice in a bowl, then top with avocado and natto.
4

Drizzle soy sauce and sesame oil to taste.
5

Finish with toppings like seaweed flakes and chopped green onions as desired.

Avocado Natto Rice

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