Category: East Asian

Scrambled Eggs with Rice

Scrambled Eggs with Rice is a simple and delicious budget-friendly meal that can be enjoyed for breakfast, lunch, or dinner!

The post Scrambled Eggs with Rice appeared first on Budget Bytes.

Rice is a quintessential budget-friendly ingredient, and my slogan has always been “put an egg on it!” So when I saw this recipe for Scrambled Eggs with Rice from the new cookbook The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson and Danica Novgorodoff, I knew I had to make it. Not to mention, this recipe features the ingredient I currently can’t get enough of, gochujang! If you love fried rice, you’re going to love this recipe for scrambled eggs with rice. It’s just as easy, hearty, and delicious, plus it’s totally customizable. I’m definitely going to add this one to my budget-recipe rotation!

Overhead view of a plate full of scrambled eggs with rice, garnished with green onion.

Chef JJ mentions in his book that the recipe is inspired by breakfast dishes found in both Japanese and Korean cultures. This incredibly simple yet satisfying dish is similar to fried rice, but the ratio between the rice and egg are a bit more even and the rice is stirred into the egg before it’s fully cooked, which gives the dish a slightly creamy texture. Best of all, it’s super fast and easy, so you really can make it on a typical morning (provided you have some cooked rice stashed in the refrigerator). It’s the perfect recipe for using up the leftovers in your fridge!

Ingredients for Scrambled Eggs with Rice

Are you ready to see how easy this is? You’ll only need these simple ingredients to make scrambled eggs with rice:

  • Eggs: Eggs provide fat and protein to this dish, making it extra filling and satisfying. We used large eggs for this recipe. If you have smaller eggs, make sure to add a few more, or if you have extra large eggs, you can probably go with four.
  • Oil: Use your favorite cooking oil to lightly scramble the eggs.
  • Gochujang: This savory, sweet, and spicy Korean chile paste is having a moment in the U.S. right now, so you can probably find some at your local grocery store, although you’ll have a better selection at better prices if you shop at an Asian grocery store. If you can’t find gochujang, you can substitute chile oil or sriracha. The flavor will be different, but still delicious.
  • Rice: The original recipe, in The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, uses short-grain rice, which I’m sure would be even more spectacular, but we only had long grain on hand and it still made an amazing meal. You can use pretty much any type of rice for this flexible recipe. Whatever rice you’re using, make sure it’s pre-cooked and slightly warm.
  • Soy Sauce: A little soy sauce adds umami and depth to the flavor and enough salt for all of the flavors to pop.
  • Sesame Oil: toasted sesame oil adds a wonderfully nutty flavor to the dish, making it extra comforting and cozy.
  • Green Onions: Garnishing with sliced green onions adds a nice fresh pop of flavor to contrast the cozy meal.

What Else Can I Add?

Simple recipes like this are awesome because there is so much room for customization. Here are a few ideas for other add-ins that will take your scrambled eggs with rice to the next level:

  • Meat: Try sautéing some sliced ham, spam, shrimp, or smoked sausage in the skillet before cooking the eggs (remove from the skillet and stir back in at the end).
  • Vegetables: Just like with fried rice, you can add just about any vegetable to this dish. Onions, spinach, mushrooms, diced bell peppers, or even grape tomatoes would be awesome.
  • Toppings: I could go wild with fun toppings for this egg and rice dish. Cheddar cheese would be great, or how about some sliced avocado, kimchi, or furikake?

How to Store Leftovers

Thankfully, this recipe only takes minutes to whip up because it’s definitely best when freshly prepared. If you can’t eat it all in one sitting, store the rest in the refrigerator in an air-tight container for 2-3 days. Reheat using the microwave, sprinkling just a bit of water over top first (to help rehydrate the rice).

Overhead view of scrambled eggs with rice in the skillet.
Overhead view of a plate full of scrambled eggs with rice, fork on the side.
Print

Scrambled Eggs with Rice

Scrambled Eggs with Rice is a simple and delicious budget-friendly meal that can be enjoyed for breakfast, lunch, or dinner!
Course Breakfast
Cuisine Japanese, Korean
Total Cost $2.28 recipe / $0.57 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 420kcal
Author JJ Johnson and Danica Novgorodoff, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table

Equipment

Ingredients

  • 6 large eggs $0.63
  • 2 Tbsp cooking oil $0.08
  • 2 tsp gochujang (or to taste) $0.16
  • 4 cups cooked rice, warm $0.43
  • 3 Tbsp soy sauce $0.18
  • 1 Tbsp toasted sesame oil $0.30
  • 4 green onions, sliced $0.50

Instructions

  • Crack the eggs into a bowl and beat well with a fork.
  • Warm the vegetable oil in a large non-stick skillet over medium-low heat. Add the eggs and scramble them lightly, leaving them slightly runny. Toward the end of cooking, add the gochujang and stir until well incorporated.
  • Stir in the warmed rice, using a wooden spoon to break up any clumps. Cook for several minutes, until the rice is heated through, then stir in the soy sauce and sesame oil.
  • Serve hot, in individual bowls, topped with the sliced green onions.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 47g | Protein: 15g | Fat: 18g | Sodium: 865mg | Fiber: 1g
Side view of a plate full of scrambled eggs with rice and a fork in the side.

How to Make Scrambled Eggs with Rice – Step by Step Photos

Eggs in a bowl being whisked with a fork.

Crack six large eggs into a bowl and whisk with a fork.

Half-scrambled eggs in a skillet with gochujang added.

Add 2 Tbsp cooking oil to a large skillet and heat over medium-low. Once hot, add the eggs and lightly scramble. When they’re mostly set, add 2 tsp gochujang and stir to combine.

Rice being stirred into the eggs in the skillet.

Add four cups of warm pre-cooked rice and stir to combine.

Rice and eggs being seasoned with soy sauce.

Season the eggs and rice with 3 Tbsp soy sauce and 1 Tbsp toasted sesame oil. Fold to incorporate. Give the mixture a taste and add more gochujang if desired (I like it spicy, so I added more).

Finished scrambled eggs with rice garnished with sliced green onion.

Garnish with sliced green onions and serve!

Overhead view of a plate full of scrambled eggs with rice, a fork in the side.

More Easy Rice Recipes

The post Scrambled Eggs with Rice appeared first on Budget Bytes.

Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients that pack a huge flavor punch.

The post Kimchi Quesadillas appeared first on Budget Bytes.

A couple of years ago I ate an appetizer at a restaurant that really wowed me — kimchi pimento cheese dip. I wouldn’t have ever thought about pairing kimchi and cheese together, but ever since I had it I’ve been obsessed with that combo. And since kimchi and eggs also go great together, it only made sense for me to start adding kimchi to my egg and cheese quesadillas (my favorite go-to quick meal). These kimchi quesadillas are the perfect mix of flavors and textures, they’re SO FAST to make, and all of the ingredients last a long time in the fridge, so they’ve quickly become my favorite low-effort, high-reward meal.

Cheese Quesadillas on a plate with a bowl of kimchi on the side.

Why I’m Obsessed with Kimchi Quesadillas

These kimchi quesadillas are incredibly simple to make and only require five simple ingredients: eggs, oil or butter (to cook the eggs), tortillas, cheese, and kimchi. You can make one at a time or more, but I promise, once you eat one you’re going to want seconds. ;) The way the cheese stays gooey on the inside, crisps up with the tortilla on the outside, and the kimchi makes everything a little tangy and spicy… it’s just perfection.

What is Kimchi?

Kimchi is a traditional Korean side dish made with fermented vegetables, like cabbage, radish, scallions, garlic, ginger, and sometimes other vegetables depending on the recipe. It’s flavored with gochugaru (a Korean chili powder) and salted seafood. The flavor is savory, tangy, spicy, salty, and full of umami. It’s served with almost every meal as a small side dish or condiment. The tangy, spicy, salty flavor of kimchi really adds a ton of flavor and dimension to whatever you eat it with, including an egg and cheese quesadilla!

Where to Find Kimchi

Although Kimchi is a staple in Korean cuisine, it is growing in popularity in the U.S. and most major grocery stores now carry at least one brand of kimchi. Because it’s a fermented food containing live cultures, you’ll usually find it in the refrigerated section of grocery stores, near other fermented products like yogurt, fresh sauerkraut, and pickles, or even sometimes near tofu and tempeh.

Even better yet, if you have an Asian grocery store near you, you’ll be able to find several types of authentic kimchi for really good prices compared to large chain U.S. grocery stores.

A hand holding a stack of kimchi quesadillas showing the cheese and filling.
Overhead view of sliced kimchi quesadillas on a plate.
Print

Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients to pack a huge flavor punch.
Course Breakfast, Lunch, Snack
Cuisine American, Korean
Total Cost $1.90 recipe / $0.95 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 (1 quesadilla each)
Calories 331kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup kimchi $0.78
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 flour tortillas (8" diameter) $0.40
  • 1 Tbsp butter or oil $0.04
  • 2 large eggs $0.18

Instructions

  • Roughly chop the kimchi into smaller pieces. Cover half of each tortilla with shredded cheddar cheese, then add the chopped kimchi on top.
  • Heat a large skillet over medium, then add the butter or oil. Fry or scramble the eggs in the butter or oil until they reach your desired doneness (I like over-medium).
  • Transfer the cooked eggs to the tortillas, placing them on top of the kimchi. Fold the empty side of the tortilla over the filled side to close.
  • Transfer the folded quesadillas back to the same skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortilla is browned and crispy on each side.
  • Slice the cooked kimchi quesadillas in half and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1quesadilla | Calories: 331kcal | Carbohydrates: 16g | Protein: 16g | Fat: 23g | Sodium: 593mg | Fiber: 1g
Side view of a stack of kimchi quesadillas on a plate.

How to Make Kimchi Quesadillas – Step by Step Photos

Chopped kimchi on a cutting board with shredded cheddar in a measuring cup on the side.

To make two kimchi quesadillas, roughly chop ¼ cup of kimchi into smaller pieces. Measure ½ cup of shredded cheddar cheese.

Cheese and kimchi covering half of two tortillas.

Divide the cheese and kimchi between two 8-inch flour tortillas, covering only one side of each tortilla (the empty side will be folded over top to close).

Two fried eggs in a skillet.

Next, fry two large eggs in a skillet with a tablespoon of oil or butter. I like to fry my eggs over medium for quesadillas, but you could also scramble them if that’s easier.

Eggs added on top of cheese and kimchi in the tortillas.

Place one fried egg on top of the cheese and kimchi in each quesadilla. Fold the empty half of the tortilla over the filled side to close.

Toasted quesadillas in the skillet.

Return the folded quesadillas to the skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortillas are golden brown and crispy on each side. Don’t worry if some of the cheese spills out, that will just create extra crispy goodness!

Sliced quesadillas on a cutting board.

Transfer the cooked quesadillas to a cutting board, slice in half, and enjoy! To keep the filling from spilling out when you cut them, use a pizza cutter or large knife and cut from the outside edge in toward the folded side.

Close up side view of a stack of kimchi quesadillas.

Soooo cheesy, sooo tangy!

More Quesadilla Recipes

The post Kimchi Quesadillas appeared first on Budget Bytes.

Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.

The post Chinese Steamed Eggs appeared first on Budget Bytes.

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are as easy to make as they are versatile. Ready in fifteen minutes and made with just three ingredients (eggs, salt, water) this custard-like dish can be topped with whatever your heart desires. I like using soy sauce, scallions, and chili oil. You can make them a heftier meal by topping them with a flavorful protein like garlicky shrimp or crispy pork. Growing up, my grandmother (or in Cantonese, my por por) would prepare this Chinese Steamed Eggs recipe and I’m excited to share it with you.

Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.

What Are Chinese Steamed Eggs?

Chinese Steamed Eggs are a popular and beloved dish in Chinese cuisine. The eggs are beaten with salt and water and then steamed until they become a silky smooth custard. The delicate texture of the eggs is a perfect canvas for toppings that create the flavor combination of your choice.

Ingredients For Steamed Eggs

Chinese steamed eggs are commonly cooked in many Chinese households as a staple breakfast item. The dish is considered a comfort food that reminds many of their childhood and culinary traditions. Here’s what you’ll need to make Chinese Steamed Eggs:

  • Eggs– are the foundation of this dish.
  • Salt– helps to flavor the eggs and creates a silky texture by stopping the proteins in the egg yolks from binding too tightly.
  • Warm Water– is used to help create a custard-like consistency.
  • Toppings – are up to you, but some of my favorites are soy sauce, chili crunch, green onions, and a sprinkle of sesame.

Tips For Making Chinese Steamed Eggs

  1. Use fresh eggs for the best results.
  2. Gently beat the eggs to avoid incorporating too much air, which can lead to air bubbles and a spongy texture.
  3. Strain the egg mixture through a fine-mesh sieve to remove excess air bubbles or eggshell fragments. This step ensures a silky smooth texture.  
  4. Cover your dish with plastic wrap or foil while steaming to prevent condensation from dropping onto the eggs and causing water spots. 
  5. Start with steaming the eggs for 10 minutes for a soft custard texture that ripples in the center like jello. Increase the time if you prefer a firmer consistency.

How Do I Make A Large Batch Of Chinese Steamed Eggs?

To make a larger batch just make sure that the ratio stays the same: for every egg use 1/2 cup water and 1/8th teaspoon salt. You can steam the eggs in multiple rounds. You can also steam the egg mixture in a larger ramekin or bowl but it may need an additional 2-5 minutes. The eggs are cooked when the custard gently ripples in the center like jello.

Steamed eggs in a white ramekin garnished with finely sliced green onions and a sprinkle of sesame.
Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.
Print

Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.
Course Breakfast, Dinner, Lunch
Cuisine Chinese
Total Cost ($0.71 recipe / $0.36 per serving)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 72kcal
Author Dara Yu

Equipment

Ingredients

  • 2 large eggs $0.70
  • 1/4 tsp salt $0.01
  • 1 cup warm water $0.00

Instructions

  • In a medium bowl, gently whisk the eggs with the eggs with the salt until small bubbles start to form on the surface, about 1 minute.
  • Add the warm water to the egg mixture and carefully whisk until thoroughly combined.
  • Carefully pour the egg mixture through a fine-mesh sieve and into 2 small ramekins or bowls. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.
  • Place a steamer rack in a pot and fill the pot with water until it reaches just below the rack. Cover and bring to a boil over high heat. Then gently place the ramekins on the rack and lower the heat to medium-low. Cover and steam for 10 minutes.
  • Carefully remove the ramekins from the steamer and garnish with desired toppings.* Serve immediately. Enjoy the silkiest eggs you've ever had!

See how we calculate recipe costs here.

Notes

*Suggested Toppings: scallions, soy sauce, sesame oil, chili oil, sesame seeds

Nutrition

Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Sodium: 368mg
Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.

How to Make Chinese Steamed Eggs – Step by Step Photos

Eggs whisked in a small glass bowl.

In a medium bowl, gently whisk the 2 eggs with the 1/4 teaspoon salt until small bubbles start to form on the surface, about 1 minute.

Water being added to whisked eggs in a bowl.

Add the cup of warm water to the egg mixture and carefully whisk until thoroughly combined. The water should be warm to the touch. To achieve this, heat 1 cup of water until just boiling and remove from the heat. Add 1 cup of tap water and stir.

Egg mixture being poured through a fine mesh sieve into white ramekins.

Carefully pour the egg mixture through a fine-mesh sieve into two small ramekins. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.

Ramekins filled with egg mixture sitting on top of a steamer basket over a pot of boiling water and covered with a glass lid.

Add a steamer rack to a pot large enough to hold both ramekins. Fill the pot with water until it sits just below the rack. Cover the pot and bring the water to a boil over high heat. Then, gently place the covered ramekins on the rack and lower the heat to medium-low. Cover the pot and steam for ten minutes.

Steamed eggs in a white ramekin garnished with finely sliced green onions.

Carefully remove the ramekins from the steamer and garnish with desired toppings, like scallions, soy sauce, sesame oil, chili oil, or sesame seeds. Serve immediately and enjoy the silkiest eggs you’ve ever had!

More Easy Egg Recipes

The post Chinese Steamed Eggs appeared first on Budget Bytes.

Sushi Bowls

Homemade Sushi Bowls are a fast, easy, and inexpensive alternative to eating out. Get your sushi fix without spending a fortune!

The post Sushi Bowls appeared first on Budget Bytes.

Confession: I’ve been spending way too much on sushi lately. But I don’t have the skill to make beautifully rolled sushi at home. So when that sushi craving hits, I just whip up an easy sushi bowl instead. It’s got all of the components of California roll piled into a bowl instead. They’re not fancy, for sure, but they’ll crush that sushi craving without leaving you $30 in the hole.

Close up overhead view of a sushi bowl with sriracha mayo.

What is in a Sushi Bowl?

I kept this sushi bowl as simple as possible to keep the price low and to make it easy to prepare, but they’re very customizable! My sushi bowls had seasoned sushi rice, a few crunchy vegetables (carrot and cucumber), nori (seaweed), and crab stick. You can jazz these sushi bowls up and make them fancier as your budget allows.

Here are some other fun ingredients to add to sushi bowls:

For Best Results, use short grain rice

Using short grain rice is really important for getting that classic sushi flavor and texture. Those little grains have a high starch content and a very different texture than long grain white rice. Packaged “sushi rice” carries a hefty price tag at regular grocery stores and can be quite expensive, so I suggest checking bulk bins, or better yet making a special trip to an Asian grocer.

Another option is to use Calrose rice, which is fairly common in U.S. grocery stores. Calrose is a medium grain starchy rice grown in California that still works really well for sushi bowls.

What is Imitation Crab?

Imitation crab is what you’ll find in California rolls and a lot of other Americanized sushi. It’s real white fish that has been shaped and flavored to resemble crab meat, but at a much lower price. You can usually find it in stick form, chunks, or flaked. It’s pretty tasty, IMHO, and very affordable!

Close up side view of a sushi bowl.

Seaweed options

Adding a bit of nori (dried seaweed) really goes a long way toward making this bowl taste like real sushi. Luckily, “nori snacks” have become really popular the last few years. They are just smaller single-serving-sized packages of nori rather than the larger packs you’d typically use to roll a lot of sushi. I sliced up a few small squares of nori snack for each bowl and, boom! Done.

How to Store Sushi Bowls

These sushi bowls work really well for meal prep and stay good in the refrigerator for about four days. You definitely want to cool the rice as quickly as possible after cooking and before packing your sushi bowls so that the warm rice doesn’t wilt the vegetables. So after seasoning the rice, spread it out on a baking sheet or in a casserole dish then refrigerate until cooled before packing the sushi bowls into meal prep containers.

Overhead view of a sushi bowl being eaten with chopsticks.
Completed sushi bowl from above on a dark background.
Print

Sushi Bowls

Sushi Bowls are a fast, easy, and inexpensive alternative to your favorite sushi bar. Get your sushi fix without spending a fortune. 
Course Dinner, Lunch, Main Course
Cuisine American, Asian
Total Cost $8.82 recipe / $2.21 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 642kcal
Author Beth – Budget Bytes

Ingredients

SUSHI RICE

  • 2 cups short grain white rice $1.36
  • 2 cups water $0.00
  • 2 Tbsp rice vinegar $0.27
  • 2 Tbsp sugar $0.02
  • 1 tsp salt $0.05

TOPPINGS

  • 8 oz imitation crab $2.99
  • 1 carrot $0.19
  • 1 cucumber $0.59
  • 1 avocado $1.50
  • 1 pack nori snack $1.15
  • 1 Tbsp sesame seeds $0.18

SRIRACHA MAYO (optional)

  • 4 Tbsp mayonnaise $0.30
  • 2 Tbsp sriracha $0.22

Instructions

  • Place the uncooked short grain rice in a medium sauce pot. Rinse the rice well and drain off as much water as possible.
  • Add 2 cups of fresh water, place a lid on the pot, and bring to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 10 additional minutes.
  • To prepare the sushi rice dressing, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar is dissolved. If needed, microwave for 15-30 seconds to help the sugar dissolve.
  • While the rice is cooking, prepare the toppings. Shred or chop the imitation crab, shred or julienne the carrot, slice the avocado, slice the cucumber, and break the nori snacks into smaller pieces. Stir together the mayonnaise and sriracha in a small bowl.
  • When the rice is finished cooking, sprinkle about 1/4 of the vinegar dressing over the rice, then gently fold or stir the rice to combine. Repeat the process until all of the vinegar dressing has been incorporated into the rice.
  • To build your sushi bowls, place about 1 cup of the seasoned sushi rice in a bowl, then top with crab stick, carrot, cucumber, avocado, a few pieces of nori, a pinch of sesame seeds, and a drizzle of the sriracha mayo.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1Bowl | Calories: 642kcal | Carbohydrates: 103g | Protein: 12g | Fat: 20g | Sodium: 1185mg | Fiber: 8g

How to Make Sushi Bowls – Step by Step Photos

Rice being poured into a sauce pot.

Place 2 cups of the uncooked rice in a medium sauce pot. Rinse the rice well and drain off as much of the excess water as possible. Add 2 cups fresh water, place a lid on the pot, then bring the water up to a boil over high heat. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes (make sure it’s simmering the whole time). After 15 minutes, turn the heat off and let the rice rest, lid in place, for an additional five minutes. 

Rice vinegar, sugar, and salt being stirred in a small bowl, the bottle of vinegar on the side.

While the rice is cooking, mix up the rice seasoning. This seasoning gives the rice its characteristic sushi flavor and glossy appearance. Combine 2 Tbsp rice vinegar, 2 Tbsp white sugar, and 1 tsp salt. Stir until the sugar is fully dissolved. If needed, microwave the mixture for 15-30 seconds to help dissolve the sugar.

Seasoning being drizzled over the rice in the pot.

Sprinkle about 1/4 of the vinegar seasoning over the rice. Gently fold or stir the rice to distribute the dressing. Repeat this process until all of the dressing has been incorporated and the rice appears slightly glossy. Make sure not gently fold, rather than stir, the rice to prevent it from becoming mushy.

Prepped sushi bowl toppings.

While the rice is cooking, prepare the rest of the sushi bowl toppings. Shred one carrot (use a large-holed cheese grater), chop one cucumber, slice one avocado and chop or break up 8oz. of imitation crab into small pieces.

Imitation crab and nori snacks.

Imitation crab is basically just white fish that has been shaped and flavored to resemble crab. You can usually find this in the seafood department or frozen seafood department of the grocery store. Nori snacks can usually be found in the International aisle of larger grocery stores. They’re usually around $2 per pack and contain several squares each!

Sriracha mayo being stirred in a small bowl.

Prepare a little sriracha mayo to go on the sushi bowls… Simply stir together 4 Tbsp mayo and 2 Tbsp sriracha. NOM.

Sriracha mayo being drizzled over the sushi bowl.

Finally build your sushi bowls by adding about 1 cup of the seasoned sushi rice, then topping with some of imitation crab, sliced avocado, shredded carrot, sliced cucumbers, a few pieces of nori, a sprinkle of sesame seeds, and a delicious drizzle of sriracha mayo.

Completed sushi bowl from above on a dark background.

Seriously, SO GOOD.

Close up of a bite of sushi bowl being held by chopsticks.

Bonus: sushi bowls are a little harder to pick up with chopsticks than rolled sushi, so you can’t inhale them quite as quickly. Take time and savor that flavor. ;)

More Easy Bowl Meals

The post Sushi Bowls appeared first on Budget Bytes.