Tamago to Avocado no Donburi (Egg & Avocado Rice Bowl)

How to Make It

1. 1

   Cook the Rice

   Rinse the short-grain rice under cold water 3 times until the water runs nearly clear — this removes excess starch for a fluffier texture. Combine the rinsed rice and 360 ml of cold water in a small saucepan. Bring to a boil over medium-high heat, then immediately reduce to the lowest setting, cover tightly with a lid, and cook for 12 minutes. Remove from heat and allow to steam, undisturbed with the lid on, for a further 5 minutes.

   Tip: For a higher-fibre, lower-glycaemic option, substitute with Japanese-style brown rice — increase water to 420 ml and cooking time to 35 minutes.
2. 2

   Prepare the Avocado

   While the rice steams, halve the avocado lengthways, remove the pit, and carefully peel or scoop out each half. Slice thinly into even half-moon pieces. If not assembling immediately, lightly squeeze a few drops of lemon or lime juice over the slices to preserve their vibrant green colour.

   Tip: Choose an avocado that yields slightly to gentle thumb pressure — it should be creamy without being mushy.
3. 3

   Fry the Eggs

   Heat a small non-stick skillet over medium-low heat and add the avocado oil. Once the oil shimmers gently, crack each egg into the pan carefully. Cook uncovered for 2 to 3 minutes for a set white with a soft, runny yolk (sunny-side up). For a fully set yolk, cover the pan loosely with a lid for the final 60 seconds of cooking. Season lightly with a small pinch of sea salt.

   Tip: Low and slow is key — high heat causes rubbery whites. A runny yolk preserves the fat-soluble nutrients including choline and lutein.
4. 4

   Assemble the Donburi Bowl

   Divide the steamed rice evenly between two warm bowls, gently fluffing with a fork or rice paddle. Fan the avocado slices over one side of the rice. Carefully slide a fried egg on top of the rice in the centre of each bowl. Drizzle with low-sodium tamari and a few drops of toasted sesame oil.

   Tip: Warming your bowls briefly in a low oven or with hot water prevents the rice from cooling too quickly.
5. 5

   Garnish and Serve

   Scatter sliced spring onions, toasted sesame seeds, and nori strips over each bowl. Add a small pinch of shichimi togarashi if desired for a mild warming spice. Finish with a light drizzle of rice vinegar if using. Serve immediately while the egg is warm and the rice is fragrant.

   Tip: The nori adds natural iodine and a subtle oceanic depth that is characteristic of Japanese bowl cuisine — do not skip it if possible.