Super Quick Sea Eel Rice Bowl with Sea Urchin and Flying Fish Roe
#EasyUnagiBowl #LeftoverHack #SeaUrchinUnagiBowl #TobikoUnagiBowl #NutritiousMeal
Introducing a super simple and healthy sea eel rice bowl recipe for those busy days! This recipe cleverly utilizes a store-bought retort pouch product, making it incredibly easy for anyone to prepare. We elevate it by adding fresh sea urchin and the delightful pop of flying fish roe, creating a dish that’s both richer in flavor and nutrition. Since the eel is already cooked, all you need to do is warm it up, saving you time and minimizing cleanup for a truly effortless yet impressive meal.
Ingredients- Retort Sea Eel Rice Bowl Kit (for 2 servings, includes eel, rice, sauce, furikake, pickled ginger, wasabi)
- 1 Tbsp Flying Fish Roe (Tobiko)
- 4 Tbsp Sea Urchin (Uni)
Cooking Instructions
Step 1
The seasoned sea eel in the retort pouch is already fully cooked. If you prefer to skip washing dishes, simply peel back the plastic cover slightly and heat it in the microwave for approximately 5 minutes, or until the eel is warm.
Step 2
The retort sea eel rice bowl kit typically includes components like rice, a savory soy sauce, furikake seasoning, pickled ginger, and fresh wasabi. We’ve prepared extra fresh sea urchin and flying fish roe to add a luxurious touch to this dish.
Step 3
On top of the warm rice, drizzle the included soy sauce. Then, add the flying fish roe and a sprinkle of furikake, and gently mix everything together until well combined. Ensure the rice is evenly coated.
Step 4
It’s important to use warm rice for the best flavor fusion. Mix the rice thoroughly with the sauce, tobiko, and furikake. Keep the rice warm so all the flavors meld beautifully.
Step 5
Arrange the warmed sea eel, cut into bite-sized pieces, over the seasoned rice. Generously top with the fresh sea urchin and flying fish roe. Garnish with pickled ginger and wasabi on the side. Your enhanced sea eel rice bowl, featuring added sea urchin and tobiko, is now complete! Enjoy this delightful meal.
