I love the taste of snacking on a sardine roll, so I decided to do it myself.

The result is a tasty and nutritious meal for just $2.75!

This recipe was inspired by a meal I had for a friend, so it’s easy to recreate for your family or friends too.

You can find more recipes like this in my new cookbook, Sargento Snacking Recipes. 

1/2 cup coconut oil 2 teaspoons minced garlic 3 cloves garlic, minced 2 cups sardines, washed and cut into bite sized pieces (about 4 medium) 1 tablespoon soy sauce 1 tablespoon salt 1 teaspoon pepper 1 teaspoon dried oregano 2 tablespoons white wine vinegar 1/4 cup sesame oil 2 tablespoons soy sauce, plus more for drizzling 2 teaspoons red chili flakes 1/4 teaspoon ground black pepper 2 teaspoons freshly grated ginger 1 teaspoon garlic powder 1 tablespoon sugar 1 1/3 cups cooked sargent rice, or 2 cups of rice 1 tablespoon extra virgin olive oil, or more for garnish Directions Heat the coconut oil in a large skillet over medium heat.

Add the garlic, garlic cloves, and stir until fragrant.

Add soy sauce and salt and pepper and saute until fragranced, about 10 seconds.

Add sesame and wine vinegar, sesame, and chili flakes, and bring to a boil.

Reduce the heat to medium-low and simmer for 10 minutes. 

Add the rice, and cook until the rice is al dente, about 1 minute.

Add more soy sauce if necessary to taste. Serve hot.