Sweet Ginger Sushi Rice Bowl with a Hint of Citrus for a quick meal
The Sweet Ginger Sushi Rice Bowl was born out of one of those serendipitous moments in the kitchen when I was staring at a container of leftover rice and wondering how to transform it into something exciting. It was a busy weeknight, and I wanted to whip up a quick yet flavorful dinner that could give our taste buds a little adventure without much effort.
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The Origins of Sweet Ginger Sushi Rice Bowl
I remembered a trip we took to Japan, the homeland of sushi. The vibrant flavors of sushi rice bowls, with their perfect balance of sweet, salty, and umami, had left a lasting impression on me. I decided to channel that memory and bring some of those bold flavors into our dinner.
I started by grating some fresh ginger, the smell immediately bringing a sense of warmth to the kitchen. Ginger has always been a favorite of mine for its zesty kick and health benefits. Then, I found some orange juice concentrate in the freezer and thought it would add a nice sweet and tangy note to the dish. A bit of lemon juice and zest for brightness, and a dab of miso paste for that deep umami flavor – it was coming together beautifully.
How to Make Your Own Sweet Ginger Sushi Rice Bowl
As I whisked the ginger sauce together, I remembered the crisp nori and sesame seeds often found in Japanese cuisine. Roasting them briefly in the oven added a delightful crunch and nuttiness that perfectly complemented the rice.
Finally, I tossed in some frozen peas for a pop of color and a touch of sweetness. The whole dish came together in just ten minutes, yet it felt like a gourmet meal. My family was impressed, and it quickly became a requested favorite. Now, whenever I make this Sweet Ginger Sushi Rice Bowl, it takes me back to those fond memories of Japan and brings a burst of vibrant flavors to our table.
Chef’s Notes – Sweet Ginger Sushi Rice Bowl
- Have all your ingredients prepped and ready to go before starting to cook. This will make the cooking process smooth and quick.
- If the ginger sauce is too thick, you can thin it with a small amount of water or additional lemon juice.
- Keep an eye on the sesame seeds while roasting as they can burn quickly. Stir them occasionally to ensure even roasting.
- For a deeper flavor, add a splash of rice vinegar or mirin to the ginger sauce.
- Serve the rice bowl with a side of Spicy Peanut Zoodle Salad or Quick Gluten-Free Veggie Mung Bean Noodles or a hearty Thai Coconut Tofu Veggie Soup
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Sweet Ginger Rice Bowl
Transform your leftover rice into a delightful Sweet Ginger Rice Bowl! This quick and easy recipe combines the zing of fresh ginger, the sweetness of orange juice, and the umami of miso paste, all topped with crispy Nori and sesame seeds. Perfect for a light lunch or dinner, this dish is a burst of flavors that will transport you straight to an Asian kitchen. Get ready to impress your taste buds in just 10 minutes!
4
servings3
minutes7
minutes250
kcal10
minutesKeep the screen of your device on
Ingredients
- Ginger Sauce
1 tablespoon fresh ginger finely chopped
2 tablespoons concentrated orange juice (frozen)
2 tablespoons lemon juice (from half a medium lemon)
- Rice Bowl
1 sheet Nori seaweed (4-inch square)
1 tablespoon toasted sesame seeds
1 tablespoon vegetable oil (canola or similar)
4 cups cooked white rice
1 cup frozen green peas
1-1/2 tablespoons pickled ginger (sliced)
- Alternative Ingredients:
Fresh ginger can be replaced with ground ginger use half the amount.
Orange juice concentrate can be substituted with fresh orange juice double the amount.
Tamari can be replaced with regular soy sauce if gluten-free is not required.
Nori seaweed can be substituted with any other edible seaweed.
Canola oil can be replaced with sesame oil for a nuttier flavor.
White rice can be substituted with brown rice or quinoa for a healthier option.
Frozen peas can be replaced with fresh peas or edamame.
Directions
- Prepare Ginger Sauce – In a small mixing bowl, whisk together finely chopped fresh ginger, concentrated orange juice, lemon juice, lemon zest, miso paste, salt, and tamari until well combined. Set aside.
- Roast Nori and Sesame Seeds – Preheat your oven to 350°F. Place the Nori sheet and sesame seeds on a baking sheet and roast until the sesame seeds turn golden brown, about 7 minutes.
- Heat Rice – While the Nori and sesame seeds are roasting, heat a sauté pan over high heat until hot. Reduce to medium-high heat and add vegetable oil. After about 15-30 seconds when the oil is hot, add the cooked rice. Use a spatula to break up any clumps and stir continuously to coat the rice evenly with oil for about 3 minutes.
- Combine Ingredients – Pour the prepared ginger sauce over the rice and stir for about 1 minute until well mixed. Add the frozen peas and cook for another 2 minutes until they are thawed and heated through.
- Finish and Serve – Remove the baking sheet from the oven and cut the Nori sheet into 1/2” x 2” strips. Stir half of the roasted sesame seeds, Nori strips, and pickled ginger slices into the rice mixture. Transfer the rice to a serving dish and sprinkle the remaining sesame seeds, Nori strips, and pickled ginger slices on top just before serving.
Equipment
- mixing bowls
- baking sheet
- Sauté Pan
- silicone spatula set
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 150mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 10IU
- Vitamin C: 20mg
- Calcium: 4mg
- Iron: 8mg
Coconut Tofu Veggie Soup
Cooks in 15 minutesDifficulty: EasyDive into the exotic flavors of Thailand with this quick and easy Coconut Tofu Veggie Soup! Perfect for a weeknight dinner, this soup is packed with creamy coconut milk, tender tofu, and fresh vegetables. Ready in just 6 minutes, it’s a healthy and delicious meal that will transport your taste buds to Southeast Asia. Don’t miss out on this delightful, comforting bowl of goodness!
Quick Gluten-Free Veggie Mung Bean Noodles
Cooks in 25 minutesDifficulty: EasyGet ready to whip up a vibrant, healthy, and gluten-free meal in under 30 minutes! This Quick Veggie Mung Bean Noodles recipe is packed with colorful vegetables and bursting with flavor. Perfect for busy weeknights or when you need a nutritious meal in a pinch. Inspired by the simplicity of Asian cuisine, this dish will become your new go-to favorite!
Spicy Peanut Zoodle Salad
Cooks in 15 minutesDifficulty: EasyGet ready to tantalize your taste buds with this Spicy Peanut Zoodle Salad! This quick and easy recipe is perfect for a light lunch or a refreshing side dish. With the crunch of fresh zucchini noodles and the kick of a spicy peanut sauce, it’s a delightful fusion of flavors that will leave you craving more. Perfect for those busy days when you need something healthy and delicious in a snap!
FAQs – Sweet Ginger Sushi Rice Bowl
Can I use freshly cooked rice instead of leftover rice?
Yes, you can use freshly cooked rice. Just make sure it’s slightly cooled before adding to the pan to avoid it becoming too sticky.
What if I don’t have miso paste?
You can use soy sauce or tamari in place of miso paste. Adjust the salt accordingly as miso paste has a unique umami flavor and saltiness.
Can I use ground ginger instead of fresh ginger?
Yes, you can substitute fresh ginger with ground ginger. Use half the amount specified in the recipe.
Can I make this dish ahead of time?
Yes, you can prepare the rice bowl in advance. Store it in an airtight container in the refrigerator and reheat before serving.
Can I use other types of rice?
Absolutely, brown rice or quinoa are great substitutes and add more nutritional value to the dish.
