When I’m in the mood for something filling but not heavy, tasty but healthy, I turn to rice bowls.  They are the perfect gluten-free & easy meal.

 

What is an Asian Rice Bowl?

Rice bowls are basically meals in a bowl that are popular all over Asia.  Ingredients may vary from country to country, but the concept is pretty much the same.  Take a large bowl, fill it with rice, and top it with fresh or sauteed vegetables, meat, egg, or tofu, fresh herbs, and a sauce to tie things together.  Nuts and seeds may also be sprinkled on top for flavor.

In Korea, eggs and hot sauce may make an appearance.  In Japan, steak and broccoli with teriyaki sauce.  In Vietnam, fresh bean sprouts and mint with charbroiled pork and a fish sauce vinaigrette.  And so on.

In the U.S., rice bowls have made their way onto menus as quick and healthy alternatives to fast food. And for those of us who eat gluten-free, they are a great item to add to our home kitchen menus.

Making Rice Bowls

Every time I make a rice bowl it is different.  What’s the same is my process.

1.  Make a pot of rice.

• I use Calrose short-grain rice (you can usually find it at the grocery store near all of the other rice or in the Asian foods section)
• For 4 servings, use 1 ½ cups of Calrose rice and 2 cups of water.  It will cook up sticky and dense.  Make sure to stir the bottom occasionally.

2.  Cook up some meat, fish, tofu, eggs, or beans

• Cut meats and tofu into bite-sized chunks; saute them with a little cooking oil, garlic, ginger
• For fish – leave whole; pan fry with a bit of oil only
• For beans – eat them whole and cooked (adzuki are great)
• For eggs – fry or scramble them

3.  Decide on my vegetables and if I will use them fresh, steamed, or sauteed

• Cut vegetables up
  • Great fresh veg: avocado, cucumber, carrot shreds, green onions, lettuce, bean sprouts
  • Great steamer veg: broccoli, baby corn, snap peas
  • Great saute veg: red peppers, broccoli slaw, cabbage, onions, bok choy
  • Or anything else you want/have.  In the photo below, I used cooked sweet potatoes and sauteed them with broccoli and pork.
• Steam veg until just tender or saute them by adding them to the almost-cooked meat.

4. Add sauce to saute pan if cooking meat/veg or mix vinaigrette for fresh veg

• For cooking, I use coconut aminos or gluten-free Asian cooking sauces.  There are tamari soy and a variety of dressings and Asian cooking sauces that are amazing!  Orange juice is also good – especially with broccoli.
• For fresh, I use rice wine vinegar, lime juice, sriracha chile sauce, or a combination of these with a touch of sweetness (agave); hold the sauce until you are ready to put your bowl together.

5.  Pull together any other toppings

• Nuts and seeds: sesame seeds, peanuts, almond slivers
• Fresh herbs: mint, cilantro, basil especially for fresh veg dishes
• Spices: chili flakes

6.  Layer ingredients in bowl
Rice → Protein & Vegetables → Toppings → Dressing for fresh bowl

 

I don’t use recipes, per se. I do use whatever I happen to have in the house – including leftovers – and I just cut up enough protein and vegetables for the people that I am serving (or for dinner and leftovers).

Sometimes, I don’t even bother with the layering step; instead, I just toss it all in the pan and saute it together.