Roast Beef and Avocado Rice Bowl

A quick and easy-to-prepare rice bowl topped with roast beef and avocado. Garnish with yuzukosho and drizzle with a bit of soy sauce to give it a Japanese touch!

Roast Beef and Avocado Rice Bowl
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba



Rice & Noodles




Calorie count is per serving.

Ingredients (Serves 2)

  • 160 g roast beef
  • 1/2 onion
  • 1 avocado
  • A dash of lemon juice
  • About 300 g cooked rice (hot)
  • A pinch of yuzukosho
  • 1-2 tbsp olive oil
  • Soy sauce, as needed



Cut the roast beef into thin slices and then into 2-3 cm strips. Thinly slice the onion across the grain and soak in cold water for 3 minutes to crisp. Drain and pat dry. Cut the avocado lengthwise in half, and separate into two pieces. Remove the pit. Peel and cut each piece lengthwise in half. Cut into 1 cm slices and coat with lemon juice.


Place the rice in individual bowls, cover with the sliced onions, then top with avocado and roast beef. Garnish with yuzukosho, then drizzle with olive oil and soy sauce to taste.