When The Hubby and I were in Laos this summer one of my favourite things about each meal was the sticky rice. In Laos, sticky rice is the most common variety of rice consumed. Typically steamed in a bamboo basket, we ate the rice with our hands, rolled into balls and dipped in sauces or wrapped around pieces of meat.

This recipe for sticky rice incorporates strong Chinese flavours from the first steps of cooking and creates a fragrant one bowl meal. Much of the chopping and dicing can be done while the rice cooks, which helps shorten prep time.

Chinese Sticky Rice Bowl

2015-10-23 19:33:32

Serves 2

Sticky Rice Bowl filled with strong umami flavours

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Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Ingredients

1. 1 cup glutinous (sticky) rice
2. 1 tbsp white rice
3. 2 dried shiitake mushrooms
4. 1-2 Chinese sausages
5. 1 tbsp dried shrimp
6. 2-3 dried scallops
7. 3/4 cup of water
8. 1 cup of diced lean pork
9. 1 green onion diced
10. 1 stalk of cilantro diced (optional)
11. 1/2 tbsp dark soy sauce to taste

Instructions

1. Soak the dried mushroom and break apart the dried scallop.
2. Rinse both varieties of rice with cold water and add to rice cooker. Layer on top of rice, the Chinese sausages, dried mushrooms, dried scallops, dried shrimp. Add 3/4 cup of water and cook using rice cooker.
3. While the rice is cooking, dice the lean pork, green onions and cilantro.
4. Once the rice cooker is done, let set on "warm" setting for 30 minutes to dry out the grains more.
5. Dice the cooked Chinese sausage.
6. In a wok, add vegetable oil and cook the lean pork until brown. Then add the diced Chinese sausage, green onion and cilantro, stir fry together for a minute. Add the cooked rice and mix well. Add the dark soy sauce, mix again to incorporate into the rice.

Notes

1. I used 1 regular dried Chinese sausage and 1 dried liver Chinese sausage. To cut down on calories one sausage is plenty.
2. Glutinous rice needs less water than normal rice to cook, or else the grains get mushy

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble Ingredients

Cook the rice together with dried sausage, dried scallops and dried shrimp

While the rice is cooking, dice lean pork

In a wok, stir fry the lean pork, add in the cooked sausage and remaining ingredients. Once cooked, add in the cooked rice, dried scallops, dried shrimp and dark soy sauce, mix well.

Even with the great value, the cost of eating out adds up. Recently, M2M a small Asian grocery store opened that offers sushi grade salmon, and has been key in satisfying my sushi cravings while keeping my wallet happy. Now when I need my quick fix, I grab a slab of sushi sashimi on my way home and slice it up myself. The price is ~$10-$14 for ~1lb, plenty for two people or one hungry bear. We followed a scaled down version of this recipe for the sushi rice and it was worth the extra effort.

Salmon Chirashi Bowl

2014-06-26 17:27:48

Yields 2

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Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Ingredients

1. 2 cups of Japanese rice
2. 2 1/6 cups of water
3. 1/5 cup of rice vinegar
4. 2 tbsp of sugar
5. 2/3 tsp of salt
6. 1 tbsps of roasted sesame seeds
7. roasted seaweed
8. 1 lb of sushi grade salmon

Instructions

1. Wash the rice until the water runs clear, this may take up to 5-6 rinses, and set aside for 30 minutes. Add the rice and water to the rice cooker and let sit for another 30 mins before starting the cooker. Once the rice is cooked, let the cooker steam for an additional 15 minutes.
2. Heat the rice vinegar, sugar and salt in a saucepan until the sugar dissolves. Be careful not to let too much of the vinegar dissolve. At this point, it might smell very poignant. After the mixture is mixed with the rice and allowed to cool, the sourness does mellow out.
3. Spread the cooked rice out on a large plate, sprinkle the vinegar mixture on the rice. Incorporate the vinegar using a rice paddle by "cutting" and folding the rice, try not to mash or break any of the grains.
4. With a sharp knife, slice the sushi grade salmon to your desired thickness.
5. Fill the bowl with the sushi rice, layer on the salmon and garnish with roasted seaweed and sesame seeds if desired.

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble your ingredients

Prepare the sushi rice and slice the salmon

Put it all together in a pretty bowl