Rice Bowl With Avocado, Egg And Pickles

Prepare the ingredients. Prepare the ingredients; today's meal will be made from these ingredients 🍚✨

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.

Slice the cucumber. Wash the cucumber and cut it into thin strips.

Slice the carrot. Peel the carrot and cut it into thin strips.

Prepare the brine. In a bowl, mix the rice vinegar, sugar, and a pinch of salt and stir until everything is dissolved.

Pickle the vegetables. Add the carrot and cucumber to the brine and let sit for at least 10 minutes.

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.

Slice the avocado. Cut the avocado open, remove the pit, and slice it.

Slice the spring onion. Rinse the spring onion and chop it finely.

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 🍽️✨