rice bowls
Food, Health, Lifestyle

20 rice bowls that taste as good as they look

Prepared to be bowled over by these fresh summer bowls, built from rice bowls and finished with fresh toppings.

Cheat’s oyakodon rice bowl recipe

Simple, quick and most of all delicious, this recipe makes deciding what to have for dinner any night of the week an easy decision. Recipe by: Amira Georgy.


  • 3 teaspoons sesame oil
  • 2 garlic cloves, crushed
  • 1/4 cup tamari
  • 1/4 cup mirin
  • 800g chicken thigh fillets, chopped into 3cm pieces
  • 4 x 125g Uncle Ben’s® Egg Fried Rice Cups
  • 4 eggs
  • 4 green onions, thinly sliced diagonally
  • 1 cup bean sprouts, trimmed
  • 2 teaspoons MasterFoodsⓇ Sesame Seeds, toasted
  • 1 long red chilli, thinly sliced


1.Combine 1 teaspoon oil, garlic, tamari and mirin in a medium bowl. Add chicken. Turn to coat. Season with pepper.

2.Heat a large non-stick frying pan over medium heat. Add chicken. Cook, stirring occasionally, for 12 minutes or until chicken is golden and cooked through

3.Meanwhile, heat rice following packet directions. Fluff with a fork.

4.Transfer chicken to a heatproof bowl. Cover to keep warm. Wipe pan clean. Heat remaining sesame oil in same pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until whites just set.

5.Divide rice, egg, chicken, onion and bean sprouts among serving bowls. Sprinkle with sesame seeds and chilli. Serve.

Green and gold rice bowls

Show a little Aussie pride with these green and gold rice bowls from Matt Preston.


  • 2 cups (400g) pearl barley
  • 2 tbs sushi seasoning liquid (from supermarkets)
  • 3 tsp sesame oil
  • 40g unsalted butter
  • 1 tbs white (shiro) miso paste
  • 1 1/2 cups (240g) fresh or thawed frozen corn kernels
  • 1/4 cup (40g) almonds, chopped
  • 2 tsp brown sugar
  • 6 spring onions, white part cut into 4cm-thick slices, green part shredded
  • 200g snowpeas
  • 3 tsp gochujang (Korean fermented chilli paste)
  • 300g sashimi-grade tuna, cut into 5mm-thick slices
  • 2 tbs each tamari and furikake (from Asian food shops)
  • 2 avocadoes, halved
  • 2 tbs each white and black sesame seeds, toasted
  • Kewpie mayonnaise, to serve


1.Boil barley in a saucepan of boiling water for 30 minutes or until tender. Drain, transfer to a bowl and stir through sushi seasoning and 1 tsp sesame oil. Set aside.

2.Meanwhile, melt butter and miso in a frypan over high heat, stirring until well combined. Add corn, almonds, sugar and 1/3 cup (80ml) water, and cook, stirring occasionally, for 5 minutes or until reduced slightly. Remove from heat and cover to keep warm.

3.Place green part of spring onions in a bowl of iced water and stand for 10 minutes to curl. Drain and set aside.

4.Heat a frypan over high heat until very hot, then add snowpeas and cook on one side for 2 minutes or until blackened. Transfer to a plate and season. Return pan to high heat, add white part of spring onions, gochujang and remaining 2 tsp sesame oil, and cook, stirring regularly, for 90 seconds or until softened slightly.

5.Toss tuna in tamari and dip tuna edges into furikake. Dip cut side of avocadoes in sesame seeds. Divide ingredients among serving bowls and serve with mayonnaise.

Shannon Bennett’s salmon and soft-boiled egg rice bowl

Healthy, light and fresh. Everything you could want in a quick midweek meal..


  • 1 cup (180g) white basmati rice, rinsed and drained
  • 2 x 300g salmon fillets, skin and bones removed
  • 1 tbs extra virgin olive oil
  • 1/2 lime, juiced
  • 1 cup bean sprouts, trimmed
  • 1 Lebanese cucumber, sliced horizontally with a mandoline
  • 2 spring onions, thinly sliced
  • 50g snow peas, shredded
  • 50g sugar snaps, shredded
  • 1/4 bunch each mint, Vietnamese mint & coriander, leaves picked, then torn
  • 4 soft-boiled eggs, halved
  • 1 long red chilli, thinly sliced (optional)
  • 2 sheets nori paper, toasted and shredded
  • 1 tbs toasted sesame seeds
  • 1/4 cup (60ml) fresh coconut water
  • 2 tbs fish sauce
  • 1 tbs rice vinegar
  • 2 tsp palm sugar
  • 1/2 lime, juiced
  • 1 tsp sesame oil
  • 1/2 tsp chilli flakes


1.Preheat oven to 150°C.

2.Cook rice according to packet instructions and set aside.

3.Place salmon on a lined baking tray, drizzle over olive oil, season well and allow to come to room temperature while oven heats up. Bake salmon for 10-12 minutes or until cooked to your liking. Rest for 5 minutes, then carefully break up flesh and drizzle over lime juice. Set aside.

4.For the dressing, combine ingredients in a bowl, stirring until sugar dissolves, and set aside.

5.Place bean sprouts, cucumber, spring onion, snow peas, sugar snaps and herbs in a large bowl and toss to combine.

6.To serve, dress salad, and toss to combine. Divide rice, salad and salmon among 4 serving bowls. Top with soft-boiled egg and chilli, if using, and scatter over nori and sesame seeds.


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