I love Japanese food! This is a little bowl that I’ve come up with for days when I feel like some Asian comfort food. I usually have these ingredients on hand and besides the rice, everything is done pretty quickly. Perfect for days where I need to whip up a quick lunch. It packs a great lunch on the go as well.
Everything comes together perfectly in this dish. I love the nuttiness of the rice mixed with the egg, garlicky spinach, creamy avocado and seaweed. The textures combine perfectly and the tahini really does tie it all together.
Get creative and make this your own. I’ve shown you two ways to mix up the egg option. Here, one bowl has boiled eggs and the other has a spring onion omelette. Feel free to change what vegetables or protein you use. Grilled fish works beautifully in this dish as well.
Ingredients
Rice
- 1 cup brown rice or ¾ cup brown rice and ¼ cup buckwheat
- 1 tablespoon rice wine vinegar
Spinach
- 175g spinach
- 1 clove garlic
- ½ tablespoon sesame oil
- ½ teaspoon soy sauce
Omelette
- 3 eggs
- 2 spring onion
- 1 teaspoon sesame oil
- ½ teaspoon soy sauce
Condiments
- 2 sheets dried seaweed (shredded)
- 1 avocado
- 1 tablespoon tahini
- 2 boiled eggs
Instructions
Rice
- Cook rice as usual.
- Mix in 1 tablespoon of rice wine vinegar to cooked rice.
Spinach
- Mince garlic.
- Heat sesame oil in a pan.
- Cook garlic till golden then spinach and cook until wilted.
- Season with soy sauce.
Omelette
- Chop spring onion.
- Beat 3 eggs, spring onion and soy sauce in a bowl.
- Heat sesame oil in a pan and add egg mixture.
- Flip to cook on both sides.
- Remove and cut omelette into smaller pieces (I cut mine into rectangles)
Assembly
- Add half the rice, spinach, avocado and seaweed in a bowl.
- Drizzle with tahini.