Rice bowls are a simple combination of rice, veg, protein, and sauces. You can put pretty much any combination of foods in a rice bowl, and the goal is a balance of crunch and savoury. These bowls are about 650–800 kcal per portion.
Mechanic
A bowl is a formula, not a fixed recipe: rice, 2–3 vegetables, 1–2 proteins (100–250 g), 2 sauces, 1–2 pickles, and garnish. Use one richer sauce for the proteins and one brighter sauce for the pickles or veg. I like one plant-based protein, like tofu, alongside one of baked fish or chicken.
- Pickles: pickled ginger, or quick Simple, sweet pickled veg (cucumber, carrot, or onion, sliced fine)
- Garnishes: finely chopped green onion, chili oil, ponzu sauce, sesame seeds
Teriyaki chicken, fish, or tofu bowl
Per bowl:
- 1 cup cooked basmati rice
- 1 portion chicken, fish, or tofu
- Bottled teriyaki sauce or Teriyaki sauce
- Salt and MSG
- 100 g bok choy, sautéed
- 100 g cabbage, shredded
- 100 g broccoli, steamed
- Pickles and garnish
Season the protein lightly with salt and MSG. Coat lightly with teriyaki sauce, keeping some back for halfway through and the rest for the bowl. Bake on parchment at 200°C (400°F) until browned at the edges, 15–25 minutes. Chicken is done when the centre reads 68°C (154°F); fish at 60–63°C (140–145°F).
Build the bowl on the rice with the vegetables, protein, reserved sauce, pickles, and garnish.
Bulgogi beef bowl
Per bowl:
- 1 cup cooked basmati rice
- 100 g (½ cup) Beef base, or thinly sliced beef or pork, cooked
- Bulgogi sauce (see Bulgogi beef)
- 100 g cabbage, shredded
- 100 g broccoli, steamed
- 100 g carrot, julienned
- Pickles and garnish
Reheat the beef in bulgogi sauce until it bubbles. Build the bowl on the rice with the vegetables, beef, pickles, and garnish.
Variations
Sweet gochujang sauce works well with chicken or pork, cooked the same way as the teriyaki.
Shredded taco chicken works with any sauce.
Simple green goddess dressing suits any protein, especially chicken or prawns.
Other plant-based proteins work too; sauce them like any of the meat combos.
Cabbage, kale, and carrots make a good slaw for the top of a bowl with Asian slaw dressing.
Notes
- Add a piece of cinnamon (or five-spice, or any warming spice) to the rice as it cooks.
- Freeze any cooked beef you won’t use within 3–4 days.
- Cook chicken to 74°C (165°F) for vulnerable guests.