Scrambled Egg and Mentaiko Rice Bowl
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Ingredients
- 120 g mentaiko (seasoned cod roe)
- 4 eggs
- 15 g unsalted butter
- 2 spring onions, sliced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 416 kcal
- Protein
- 18.3 g
- Carbohydrate
- 60.2 g
- of which sugars
- 1.1 g
- Fat
- 10.6 g
- of which saturates
- 4.2 g
- Fibre
- 1.2 g
- Salt
- 1.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Slit the mentaiko skin and scrape the roe into a bowl, discarding the skin.
- 3
Beat the eggs and stir in half the mentaiko.
- 4
Melt the butter in a frying pan over a low heat, pour in the egg mixture and stir gently for 2-3 minutes until softly scrambled.
- 5
Spoon over bowls of the rice, dot with the remaining mentaiko and scatter with the spring onions.
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