Avocado and Salted Pollock Roe Rice

Name: Avocado and Salted Pollock Roe Rice
Cuisine: Korean
Ingredients: Cooked rice 2 bowls; Avocado 1; Salted pollock roe 50g; Sesame oil 2 tsp; Cheongju (refined rice wine) 2 tsp; Eggs 2; Salt A pinch; Sesame seeds A pinch; Seaweed flakes 10g; Wasabi A pinch; Oil As needed

A recipe for avocado and salted pollock roe rice, served with scrambled eggs for a savory and salty flavor.

KoreanRice & Porridge

📝 9 steps

🍳 Start Cooking

What You'll Need

Cooked rice2 bowls

Avocado1

Salted pollock roe50g

Sesame oil2 tsp

Cheongju (refined rice wine)2 tsp

Eggs2

SaltA pinch

Sesame seedsA pinch

Seaweed flakes10g

WasabiA pinch

OilAs needed

Instructions

Cut the avocado in half by slicing around the pit and twisting.

Peel the avocado and slice it thinly.

Cut the 50g of salted pollock roe in half and gently scrape out the roe.

Mix the scraped roe with 2 tsp of Cheongju and 2 tsp of sesame oil to season.

Remove the chalaza from the 2 eggs and beat well to make egg wash.

Heat oil in a pan, scramble the eggs, and add a pinch of salt.

Transfer the scrambled eggs to a bowl and let them cool slightly.

Place 2 bowls of rice in a serving dish and top with the cooled scrambled eggs.

Add the sliced avocado and top with the seasoned pollock roe.