10-Minute Crispy Rice Bowl
This 10-minute crispy rice bowl features warm crispy rice, tinned fish, fresh herbs and toppings, making it a perfect dish to have in your back pocket.
Servings 1 people
Ingredients
- 3/4 cup day old rice
- 2-3 tsp furikake
- 1/2 tsp togarashi optional
- 1 tinned fish can, see post for recommendations
- 1 green onion, green part only, thinly sliced
- a small handful of cilantro, removed from stems
- 4-5 roasted nori snack sheets
- 1 1/2 tbsp neutral oil canola, vegetable, or avocado
Instructions
- Heat a skillet over medium-high heat. Once the pan is hot add 1 1/2 tablespoons of oil. Heat the oil for about 10 seconds, then add the cooked rice, spreading it out and flattening it against the pan.
- Let the rice crisp undisturbed for 4–5 minutes, then check to see if the rice is starting to brown. If it is not there yet continue to cook it for another few minutes before flipping it in sections.
- In the last minute add in the furikake and optional togarashi.
- While the rice is cooking prep the other ingredients.
- Add the rice to a bowl, top with the tinned fish, the additional toppings and nori snack sheets.