Simple Avocado Rice Bowl
Avocado Rice Bowl ♬ Healthy Solo Meal
I often watched reruns of ‘Three Meals a Day’, and the chef’s fearless approach to cooking truly rivals that of a seasoned homemaker. While I understood the flavors of his other dishes, I was particularly curious about the ‘Avocado Rice Bowl’ – what could it possibly taste like? Avocado was usually something I only ate in kimbap, but wow, it becomes the star ingredient in this simple yet delicious rice bowl! This recipe is perfect for a quick, nutritious solo meal.
Ingredients- 1/2 ripe avocado
- 1/2 bowl of warm rice
- 1 fresh egg
- A small amount of seaweed flakes
Cooking Instructions
Step 1
To ripen your avocado faster, you can place an unripe avocado together with an apple in an airtight container or bag for a day or two. The ethylene gas released by the apple helps to speed up the ripening process. A ripe avocado will yield slightly when gently pressed. Be careful not to let it get too mushy.
Step 2
Cutting an avocado in half and removing the pit is quite simple. Make a shallow cut along the skin of the avocado, then hold each half and twist in opposite directions. The pit will be visible and can be easily removed by carefully inserting the back of a knife or the tip of a spoon and gently prying it out.
Step 3
Peeling the avocado is also very easy. Gently insert a spoon between the flesh and the skin, then carefully scoop or slide the spoon to separate the flesh from the peel. Handle it gently to avoid mashing the avocado.
Step 4
Slice the separated avocado flesh thinly into bite-sized pieces. You can arrange them nicely on top of the rice or cut them into cubes. The thinner the slices, the better they will blend with the rice and sauce.
Step 5
Now, let’s make the special sauce that will elevate the flavor of your avocado rice bowl! In a small bowl, combine 2 tablespoons of soy sauce, a pinch of sugar, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds. Mix them well. For an extra kick, add a little wasabi (Japanese horseradish). Adjust the amount of wasabi according to your preference – it adds a delightful zing that cuts through richness and enhances the overall flavor.
Step 6
Prepare a fried egg, which is a perfect partner for the creamy avocado. It’s recommended to fry the egg until the yolk is slightly runny. Heat a lightly oiled pan, carefully crack the egg into it, and cook until the white is set but the yolk is still soft. Try not to break the yolk while cooking. Once placed on the rice bowl, gently break the yolk so its rich creaminess can meld with the rice and avocado for an even more delicious experience.
Step 7
Finally, sprinkle a small amount of finely chopped seasoned seaweed flakes over the top. The seaweed adds a subtle umami flavor and a pleasant texture without overpowering the dish. Using seasoned seaweed means you don’t need extra seasoning. Adjust the amount to your liking. And there you have it – a simple yet incredibly nutritious avocado rice bowl, ready to be enjoyed!
