Asian Rice Bowl
The great thing about this recipe is that you can make it with basically anything you have in your fridge, pantry, and freezer. It’s called an Asian rice bowl, but can be made with any grain and any combination of veggies and protein. Perfect for any time you need a quick and healthy meal, and everything can be prepped ahead… the options are endless!
This recipe (from Jenn Brodsky) will make two, good-sized bowls. Add or subtract as needed.
Start Your Grains
Although I call these rice bowls and I’ll be using sushi rice this time, they can be made with any grain or base you like. You can make coconut rice, brown or wild rice, use cauliflower rice for something lighter, or make quinoa, barley, farro, couscous, or rice noodles. I usually get this started first as it takes the longest to cook.
If you also plan to use sushi rice: Cook the rice according to the directions on the bag. While the rice cooks prepare the vinegar. Based on two cups of uncooked rice.
For rice
- Bag of sushi rice
- ¼ cup unseasoned rice vinegar
- 4 tsp sugar (or honey)
- 1 tsp salt
Heat the rice vinegar, sugar and salt together in a small saucepan over medium-high heat or in microwave until the sugar has dissolved.
Remove rice from heat and let stand for a few minutes. Use a rice paddle or flat spoon to gently fold vinegar mixture into the rice.
Brown Your Protein
I’ll be using marinated tofu, but you can use ground turkey, chicken or beef, salmon or portobello to name a few other options. Or use a plant-based protein like tofu, tempeh, vegetarian ground round or edamame.
For tofu
- ¼ cup preferred cooking oil
- 2 tbsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp fresh or powdered garlic
- 1 tsp fresh or powdered ginger
- 1 tsp sesame oil
- 10 oz firm tofu cubed
Mix the first seven ingredients together in a medium-sized bowl. Add the cubed tofu and marinade in the fridge for 15 minutes to two days. Drain tofu just before cooking. Put a few tbsp of cooking oil into a pan over medium-high heat and pan fry tofu to your desired crispness.
The Veggies
Next you will want to get your vegetables organized. You can cook your veggies any way you like and you can use a combo of fresh or frozen veggies cooked and raw. Any combination of the following to a total of approximately two cups:
- Steamed broccoli
- Grilled or steamed asparagus
- Spinach
- Bok choy
- Zucchini
- Edamame or frozen peas
- Cabbage (cooked, raw or pickled) or kimchi
- Kale (raw, sautéed or steamed)
- Avocado
- Carrots (I like grated or matchsticks)
- Peppers
- Cucumber
- Mango
- Fresh or frozen corn steamed
- Pickled ginger
- Green onions
- Cilantro
The Sauce
The sauce is essential to making a really good rice bowl. I’m suggesting one that contains soy sauce, rice vinegar, and honey, but the sauce is as versatile as the ingredients. Have fun with your sauces and mix and match. If you don’t want to go the homemade route, you could also use a store bought sauce. Use a sauce like hoisin, teriyaki sauce, sweet chili sauce, or any other sauce you love.
- ¼ cup rice vinegar
- 2 tbsp favourite soy sauce (or sub coconut aminos)
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp minced fresh ginger root
- Optional: 1 tbsp gochujange (Korean sweet and spicy sauce) chili paste, hot sauce or sweet chili sauce
Assemble
Now you are ready to put your bowls together! Start by dividing the rice between your bowls and then add your veggies and protein on top. Drizzle with the sauce and top with sesame seeds, extra hot sauce, fresh cilantro or Thai basil, avocado, green onions, Sriracha mayo, shredded roasted nori (my fave) or anything else you like.
Eat and enjoy!
