Rice Bowls and introducing Intentional Leftovers...

I posed a simple question to the Irishman, “What is it about a rice bowl that you enjoy so much?”

His answer was, “Just get in there, and eat it all.”  About sums up the beauty of a rice bowl.

This simple statement encapsulates the appeal of a rice bowl. It has rapidly become a staple in our dinner repertoire, offering a seamless combination of convenience, comfort, and exquisite flavor. Whether enjoyed at the dining table or in front of the TV while catching up on the latest episode of Foundation or Welcome to Wrexum, rice bowls effortlessly satisfy cravings and provide a delightful dining experience.

When it comes to creating a delicious rice bowl, the first step is to choose your preferred type of rice. While I personally enjoy brown rice, the Irishman prefers fragrant jasmine or basmati rice. I am Feeding the Irishman after all, so jasmine or basmati rice it is.

To prepare the rice, I follow a simple method: for every 1 cup of rice, I add 2 1/2 cups of water. After simmering for 22 minutes, the rice is perfectly cooked and ready to be used in our rice bowls.

I always prepare a double batch of rice because intentional leftovers are now a part of dinner rotation.  If you're wondering what intentional leftovers are, let me explain. Both the Irishman and I are big fans of reimagining leftovers into new, flavorful meals. There's a sense of comfort in knowing that a delicious dish is waiting for us in the refrigerator, just a sprinkle of this or that away. That's why I always make an extra serving of everything – to ensure we have these delightful surprises anytime we want them.

The basics of the Rice Bowl; are simple, rice, protein, vegetables, and a delicious sauce.  The Irishman and I love exotic flavors so our bowls are usually full of spice and umami. The proteins vary from chicken, beef, or fish along with an occasional fried egg.

When preparing chicken or beef, I make a  simple marinade of sriracha, gochujang  (fermented chili paste), fresh ginger, soy sauce, rice vinegar, and sesame oil.  This marinade does not contain any sweetener, but if you prefer your sauces and marinades to have a hint of sweetness, I would recommend adding some honey or agave.  Feel free to adjust the quantities according to your taste preference, as I usually rely on my instincts and personal preference when making these types of marinades and sauces. Trust yourself and trust your palate for the best results. Make enough of the marinade to set aside and use as the sauce for the rice bowl.  I usually saute the proteins, but they can be roasted or grilled as well.

The Irishman loves green, steamed vegetables which lend themselves perfectly to these rice bowls.  Broccoli, edamame, asparagus, whatever is in season and looks good.  We have been known to throw in sauteed mushrooms as well.

With a nod to my Danish heritage, (Agurkesalat is a staple in any Danish household, a simple salad of cucumber, vinegar, and sugar), I make a cucumber and carrot salad using rice vinegar, a hint of agave, and a sprinkle of Furikake (toasted seaweed, sesame seeds, salt and sugar). This delightful salad perfectly complements my rice bowls, although it may not be typically found in the Irishman's taste preferences.

Assembling the rice bowls is simple and truly up to you how you would like to layer the flavors.  My method is simple; rice, veggies, protein, sauce, and anything else you want to add to the bowl to make it your own.

Last night's rice bowl was a mind meld between myself and the Irishman. I was craving salmon, and to my delight so was he.  The Irishman suggested adding asparagus, chopped cilantro, and anchovies to the mix.   I was initially unsure about the anchovies, but to my surprise, once I folded them into the rice and took my first bite, I was instantly hooked. The unique combination of flavors left me eager to reproduce this delicious dish again tomorrow night, with the base of the bowl already prepared with the intentional leftovers I had already cooked for us.