10-Minute Crispy Rice Bowl

This 10-minute crispy rice bowl features warm crispy rice, tinned fish, fresh
herbs and toppings, making it a perfect dish to have in your back pocket.

Servings: 1 people

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
10 minutes

Course:

Lunch

Cuisine:

Asian

Keywords:

10 Minute Meal Quick & Easy

🧂 Ingredients

3/4 cup day old rice
2-3 tsp furikake
1/2 tsp togarashi

optional
1 tinned fish can,

see post for recommendations
1 green onion,

green part only, thinly sliced
a small handful of cilantro,

removed from stems
4-5 roasted nori snack sheets
1 1/2 tbsp neutral oil

canola, vegetable, or avocado

Instructions

1 Heat a skillet over medium-high heat. Once the pan is hot add 1 1/2 tablespoons
of oil. Heat the oil for about 10 seconds, then add the cooked rice, spreading
it out and flattening it against the pan.
2 Let the rice crisp undisturbed for 4–5 minutes, then check to see if the rice is
starting to brown. If it is not there yet continue to cook it for another few
minutes before flipping it in sections.
3 In the last minute add in the furikake and optional togarashi.
4 While the rice is cooking prep the other ingredients.
5 Add the rice to a bowl, top with the tinned fish, the additional toppings and
nori snack sheets.