Avocado and Pollack Roe Mayo Rice Bowl: A Delicious Fusion
Easy Avocado Pollack Roe Mayo Rice Bowl Recipe, Combining Fresh Avocado with Creamy Pollack Roe Mayo Sauce
Experience the delightful harmony of creamy avocado, fresh vegetables, and a zesty pollack roe mayo sauce in this satisfying rice bowl! It’s a simple yet elegant dish that’s perfect for a quick and delicious meal.
Rice Bowl Ingredients- 2 bowls of warm cooked rice
- 1 ripe avocado
- 1/2 cucumber
- 2 sticks of imitation crab meat (or 4 short sticks)
- Other ingredients available in your fridge (optional, e.g., canned tuna)
- 1 Tbsp sesame oil
- 2 eggs
- 2 Tbsp shredded seaweed (gim)
Pollack Roe Mayo Sauce- 5 Tbsp pollack roe (roe only, no membrane)
- 6 Tbsp mayonnaise (generously measured)
- 1/2 Tbsp wasabi (Japanese horseradish) paste (adjust to taste)
- 5 Tbsp pollack roe (roe only, no membrane)
- 6 Tbsp mayonnaise (generously measured)
- 1/2 Tbsp wasabi (Japanese horseradish) paste (adjust to taste)
Cooking Instructions
Step 1
First, prepare the ingredients for the pollack roe mayo sauce. Carefully extract only the roe from the pollack roe sacks using the back of a knife. In a bowl, combine the mayonnaise and wasabi paste.
Step 2
Add the extracted pollack roe to the bowl with the mayonnaise and wasabi. Mix well until all ingredients are smoothly combined, creating a creamy pollack roe mayo sauce. Ensure there are no large lumps.
Step 3
The flavor of the pollack roe mayo sauce can be adjusted to your personal preference. The wasabi adds a refreshing zest. If it seems too strong, taste as you go and add more gradually. Find the perfect balance for your palate!
Step 4
Now, prepare the toppings for the rice bowl. If you have leftover grilled eel (or canned tuna, etc.) in the fridge, prepare it in bite-sized pieces. Finely julienne the cucumber and imitation crab meat. If the avocado is very ripe, slice it into thin half-moons. If it’s slightly firm, julienning it will make it easier to eat with the rice.
Step 5
Fry the eggs to add a rich flavor. Frying them sunny-side up, keeping the yolk intact, will make it wonderfully creamy when you break it and mix it with the rice. Your toppings are almost ready!
Step 6
In a serving bowl, place the warm rice. Arrange the prepared avocado, cucumber, imitation crab meat, and any other optional ingredients (like eel) attractively on top of the rice. Generously spoon the pollack roe mayo sauce into the center. Gently place the sunny-side up egg on top. Drizzle with sesame oil and sprinkle with shredded seaweed for a beautiful finish.
Step 7
Just before eating, break the yolk of the fried egg and mix it with the rice, pollack roe mayo sauce, and all the toppings. The creamy richness of the avocado, the savory bursts of pollack roe, and the subtle kick of wasabi will create an incredibly delicious flavor experience! Enjoy your meal!
