Pollack Roe Salad Rice
Overview
I have been fond of eating fish roe since I was a child, because when I scoop it out with a spoonful, it feels full and a little chewy, and the delicious fragrance lingers between my lips and teeth. Whether eaten raw or cooked, the unique taste of fish roe can make those who love it intoxicated. Seeing the red and cute appearance of the fish roe like little pearls, I couldn’t help but want to eat it. The pickled fish roe is slightly salty and fresh, and is very delicious when eaten raw. Just a piece of fish roe, a bowl of rice, and a few drops of seafood soy sauce can make people enjoy it. But such a great thing still needs some more ingredients to live up to its beauty and connotation. After thinking about it, I decided to use olives, pork floss, ham, radish pickles and seaweed. The taste of these things is mainly fresh, so the taste is more harmonious, layered, and the color is beautiful. White rice, black olives, brown pork floss, pink ham, light yellow radish pickles, and dark green seaweed. Sure enough, the final effect was stunning. Such rich and colorful ingredients and flavors, with one spoonful, it is like owning an ocean, fresh and delicious~~
Tags
Ingredients
Steps
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Put the rice into the inner pot of the rice cooker, wash it clean, add an appropriate amount of water, cover the lid, and run the rice program.
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Take some caviar and defrost it at room temperature.
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Let the cooked rice sit until warm.
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Cut the seaweed into small pieces.
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Cut ham into small pieces.
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Cut the radish kimchi into small pieces.
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Take some rice, put it in a round mold, and press it into a round cake.
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Add the olives and spread evenly.
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Put some meat floss and ham.
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Add some radish pickles.
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Sprinkle some chopped seaweed and top with caviar.
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Spread salad dressing on the surface.
