Edible Sizzling Rice Bowl
featured in 7 Days, 7 Rice Bowl Recipes
This fun and interactive dish features a sizzling hot stone bowl filled with crispy rice and topped with savory vegetables and protein.
Tasty Team
93% would make again
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 1 serving
- 1 tablespoon canola oil
- 1 teaspoon ginger
- 9 shrimps, deveined and shelled
- ½ carrot, cut into rounds
- ¼ onion, sliced
- 1 shiitake mushroom
- 1 bok choy, cut into stem and leaves
Flavored Broth
- ½ cup water (120 mL)
- ¼ cup chicken stock (60 mL)
- 2 tablespoons sake
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
Cornstarch Slurry
- ½ tablespoon cornstarch
- ½ tablespoon water
Edible Rice Bowl
- oil, for frying
- 1 cup short grain rice (100 g), cooked
Nutrition Info
- Calories 1163
- Fat 13g
- Carbs 206g
- Fiber 9g
- Sugar 12g
- Protein 51g
Estimated values based on one serving size.
Preparation
- To make the soup. Add canola oil and heat the pan over medium heat. Add ginger and cook until fragrant.
- Toss in shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
- Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add all the broth ingredients except slurry and bring it to a boil.
- Add bok choy leaves and slurry and bring to boil. Set aside.
- Make an edible rice bowl. Place a cup of rice onto a large piece of parchment paper and spread the rice.
- Put another piece of parchment paper on top and roll with a rolling pin.
- Once it is flat, remove the parchment paper on top and heat it with microwave for 3 minutes in order to dry it. Place it on a cooling rack to cool to touch.
- Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl. Fry the rice sheet in the mesh colander until golden brown.
- Pour warmed soup over the edible bowl while it is still hot.
- Enjoy!
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