Rice Bowl With Avocado, Egg And Pickles
By chef Kristýna Macková
A fresh bowl with creamy avocado, pickled vegetables, and egg on lightly seasoned rice, finished with sesame and soy sauce. An ideal dinner or lunch in the summer months.
- 20 min
- total
- Medium
- level
5 min prep · 15 min cook
What you will need
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Basmati rice 80 g -
Avocado 0.5 pcs -
Eggs 0.5 pcs -
Cucumber 0.25 pcs -
Carrot 0.5 pcs -
Soy Sauce 1 tbsp
-
Rice vinegar 1 tbsp -
Spring Onion 0.25 pcs -
Sesame Seeds 1 tbsp -
Sugar 1 tbsp -
Sesame Oil 1 tsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare the ingredients; today's meal will be made from these ingredients
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Cook the rice. Rinse the rice three times with cold water and cook it in a 1:1.5 ratio with water in a rice cooker or in a pot over low heat until tender and the water is absorbed.
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Slice the cucumber. Wash the cucumber and cut it into thin strips.
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Slice the carrot. Peel the carrot and cut it into thin strips.
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Prepare the brine. In a bowl, mix the rice vinegar, sugar, and a pinch of salt and stir until everything is dissolved.
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Pickle the vegetables. Add the carrot and cucumber to the brine and let sit for at least 10 minutes.
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Cook the egg. Place the eggs into boiling water and cook over medium heat for 6 minutes and 30 seconds, then cool them in cold water.
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Slice the avocado. Cut the avocado open, remove the pit, and slice it.
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Slice the spring onion. Rinse the spring onion and chop it finely.
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Serve the bowl. Put the cooked rice into a bowl, drizzle it with soy sauce and sesame oil, add the pickled vegetables, avocado, spring onion, and the boiled egg cut in half, and sprinkle with sesame seeds
Ratings and comments
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