Cook rice according to your preference, using multigrain or brown rice if desired.

Cut tofu into small cubes and gently remove excess moisture.

Slice the cucumber into thick pieces after quartering it lengthwise.

Pan-fry the pollock roe and tofu until golden brown.

Fry the egg sunny-side up or to your desired doneness.

Assemble the dish by layering rice, cucumber, tofu, egg, and pollock roe in a bowl.