Umami Rice Bowl Recipes

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UMAMI RICE BOWL



Umami Rice Bowl image

A delicious, flavorful, and savory rice bowl with tilapia and mushrooms. Enjoy! I ate it before I thought to take a picture. I will have a picture added next time I make this, which will be soon because it is soooooo good.

Provided by Nikolas Oliver Mitchell

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 2

Number Of Ingredients 11

2 ¾ cups water, divided
1 cup long-grain rice
4 cups sliced baby bella mushrooms
1 ½ tablespoons soy sauce, divided
¼ cup butter, divided
2 pinches garlic powder, or to taste
1 pinch red pepper flakes, or to taste
2 frozen tilapia fillets
1 pinch freshly ground black pepper to taste
2 pinches dried parsley to taste
1 teaspoon Sriracha sauce, or to taste

Steps:

  • Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Meanwhile, combine mushrooms, 1/2 cup water, and 1 tablespoon soy sauce in a large skillet. Cook over high heat until water has completely evaporated, about 5 minutes. Add 2 tablespoons butter and saute on high heat until mushrooms are browned. Reduce heat to medium. Season with 1 pinch garlic powder and red pepper flakes; push mushrooms to one side and add tilapia fillets.
  • Season tilapia fillets with remaining 1/2 tablespoon soy sauce, 1 pinch garlic powder and 1 pinch black pepper. Pour remaining 1/4 cup water into the skillet and cover immediately. Cook over medium heat, flipping halfway through, until tilapia is opaque and flakes easily with a fork, 10 to 15 minutes. Uncover skillet and allow water to fully evaporate. Remove from heat.
  • Top mushrooms and tilapia with parsley. Chop tilapia into chunks using a spatula.
  • Divide cooked rice between 2 bowls and add 1 tablespoon butter to each. Top first with mushrooms, then tilapia chunks. Serve with Sriracha sauce on the side.

Nutrition Facts : Calories 719 calories, Carbohydrate 86.7 g, Cholesterol 101.9 mg, Fat 25.7 g, Fiber 4.9 g, Protein 35.8 g, SaturatedFat 15.1 g, Sodium 1033.9 mg, Sugar 4.2 g

DOENJANG SALMON RICE BOWL



Doenjang Salmon Rice Bowl image

This speedy meal is for seekers of the sweet-salty, known as dan-jjan in Korean. Doenjang, a glorious Korean fermented soybean paste, anchors the sauce with funk and umami. This sauce, balanced with sweet mirin and tangy rice vinegar, both marinates and lacquers salmon, which is quick-roasted. Cutting the fish into cubes allows more surface area for the salmon fat to render quickly, while the centers cook to a medium-rare, melt-in-your-mouth tenderness, a satisfying contrast to the still-crunchy, just-charred onions. This soul-warming breakfast, lunch or dinner tastes best with white rice, kimchi and whatever other accompaniments you might enjoy.

Provided by Eric Kim

Categories     weekday, seafood, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

2 tablespoons packed dark brown sugar
1 tablespoon olive oil
4 tablespoons doenjang (see Tip)
6 tablespoons mirin
2 tablespoons rice vinegar
Salt and black pepper
1 pound salmon fillets (preferably skinless and center-cut), cut into 1 1/2-inch pieces
1 medium yellow onion, halved and thinly sliced
Steamed rice, for serving
Kimchi, for serving (optional)

Steps:

  • In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.
  • When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.
  • Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with kimchi, if desired.

SALMON-SHIITAKE RICE BOWLS



Salmon-Shiitake Rice Bowls image

Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is used in the glaze on the buttery salmon.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons white or yellow miso paste
4 teaspoons honey
2 tablespoons unseasoned rice vinegar
4 skinless salmon fillets (each 6 ounces), preferably wild Alaskan
1/2 English cucumber, thinly sliced
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
7 ounces shiitake mushrooms, stemmed and chopped (3 cups)
1 cup jasmine rice, rinsed
1 cup frozen peas

Steps:

  • Whisk miso with 1 tablespoon each honey and vinegar in a shallow vessel. Add salmon, turn to coat. Cover and refrigerate. Toss cucumber with 1/2 teaspoon salt; let stand 10 minutes, then drain. Toss with remaining 1 teaspoon honey and 1 tablespoon vinegar.
  • Melt butter in a saucepan over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, about 5 minutes. Stir in rice; cook, stirring, 1 minute. Add 1 3/4 cups water; season. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.
  • Remove from heat; add peas and let stand, covered, 10 minutes. Fluff with a fork. Preheat broiler. Scrape marinade off salmon; place on a broiler pan and broil until blackened in places and cooked through, 5 to 6 minutes. Let cool; serve with rice and cucumber.

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Top Asked Questions

What are the best recipes for rice bowls?
With over 10 recipes for rice bowls, you can't go wrong. Tasty Korean beef cooked with onion, garlic, ginger, soy sauce, and sesame. This huevos rancheros bowl combines beans, rice, and saucy eggs. This dish strikes a perfect balance between protein, starch, and flavor. If you like Dynamite sushi rolls, try this version over rice.
How to cook rice with mushrooms and soy sauce?
Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Meanwhile, combine mushrooms, 1/2 cup water, and 1 tablespoon soy sauce in a large skillet.
What are some good umami ingredients?
There is a harmony of Umami in this dish. Scallops, chorizo, cauliflower and Parmesan cheese are all good Umami ingredients accentuated by the tangy sauce made with scallop coral or roe, the orange part.⠀ Silky smooth cauliflower mash is a... This is a great go-to summer meal, or addition to a summer meal, that is super quick to prepare.
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