Pollock Roe, Cucumber, and Tofu Mixed Rice Bowl

Name: Pollock Roe, Cucumber, and Tofu Mixed Rice Bowl
Total time: 5 min
Yield: 337.3 g
Ingredients: roasted seaweed 2.5 sheets; fresh cucumber 60 serving; pollock roe (Alaska pollock eggs) 30 serving; fried egg (without salt) 55 g; multigrain rice 80 g; soft tofu 100 g; perilla oil 9.8 tablespoon

Absolutely delicious

Cook 5 min Difficulty EASY 374 kcal

#pollock roe bibimbap #tofu dish #cucumber dish #healthy food #low calorie #single serving #one bowl meal #diet #easy recipe

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Ingredients

Main ingredients

roasted seaweed 1 sheets
fresh cucumber 1 serving
pollock roe (Alaska pollock eggs) 1 serving
fried egg (without salt) 55 g
multigrain rice 80 g
soft tofu 100 g

Seasonings/Sauce

perilla oil 9.8 tablespoon

Nutrition summary

Carbohydrates 31.25 g 32%

Protein 23.19 g 24%

Fat 18.92 g 44%

Serving size 337.3g

Cooking steps

1

Cut cucumber and tofu into bite-sized pieces.
2

Remove the membrane from the pollock roe and prepare the filling.
3

Wrap the tofu in a paper towel to remove excess moisture.
4

Place rice in a bowl.
5

Top the rice with tofu, cucumber, and pollock roe.
6

Drizzle with a little sesame oil and soy sauce.
7

Mix everything well and enjoy.

Pollock Roe, Cucumber, and Tofu Mixed Rice Bowl

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