Asian inspired Rice Bowl


Last week recipe: Palm heart and cucumber salad. This week's recipe and last recipe of September is an Asian inspired bowl with sushi rice, beef, broccoli and carrots.

Ingredients for 2 persons:

  1. 100g of sushi rice.

  2. 2 carrot

  3. 100g of minced beef

  4. 8 broccolis

  5. 20ml of rice vinegar

  6. 9g of sugar

  7. 20g of mushrooms


  1. In a potpan add your rice then put 100ml of water. Turn the medium heat on, once the water starts to boil turn down the heat to low and let simmer for ten minutes. Once the rice absorbed all of the water, turn the heat off and let the rice sit for ten minutes. (tip: never open the lid of the pot, the steam will help it cook better.

  2. Peel your carrots. Once peeled, used the peeler to make thin slices of carrots. In a recipient, add your carrots with oil and sesame seed, salt and pepper and mix.

  3. In a hot pan with a bit of oil add your broccoli to add a bit of colour, then add a bit of water for the broccoli to keep their green.

  4. Once the broccoli cooked take them out of the pan.

  5. In a different pan put the rice vinegar, sugar, and a pinch of salt. At low heat let it cook until the sugar disappears. Once cold or lukewarm you can add it to your rice.

  6. In the pan you did your broccoli add a bit of oil and butter. Once hot add the beef, salt pepper and mushrooms.

  7. Once cooked, take the beef off and put the carrots. As they are really thin, they will be quick to cook.