Avocado Pollock Roe Rice Bowl

Name: Avocado Pollock Roe Rice Bowl
Total time: 15 min
Yield: 300 g
Ingredients: Avocado 100 pcs; Sesame Oil 5 spoon; Korean Soy Sauce Roasted Seaweed 10 g; Fried Egg (without salt) 55 g; White Pollock Roe 50 g; Brown Rice Konjac Rice 80g 80 serving

Cook 15 min Difficulty EASY 541 kcal

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Ingredients

Main ingredients

Avocado 0.5 pcs
Sesame Oil 0.5 spoon
Korean Soy Sauce Roasted Seaweed 10 g
Fried Egg (without salt) 55 g
White Pollock Roe 50 g
Brown Rice Konjac Rice 80g 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 45.86 g 33%

Protein 22.63 g 16%

Fat 32.04 g 51%

Serving size 300g

Cooking steps

1

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

Put rice in a bowl.
3

Place the avocado slices on top of the rice.
4

Remove the membrane from the pollock roe and take out only the roe; place it on the rice.
5

Drizzle a round of sesame oil.
6

Sprinkle with finely chopped seaweed or sesame seeds to finish.

Avocado Pollock Roe Rice Bowl

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