Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Japanese Spicy Seafood and Meat Rice Bowl
A savory Japanese-inspired rice bowl featuring a harmonious blend of fish, meat, and vegetables with a spicy kick. The dish combines fragrant rice, tender meat, and fresh seafood, enhanced by aromatic garlic, onions, and parsley, served with a flavorful spicy sauce.
40 min
Medium
3 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour1/10
Umami8/10
Spicy5/10
🥄 Texture
The bowl combines tender, slightly sticky steamed rice with a mix of firm, chewy thin-sliced meat and flaky, delicate fish pieces. Crunchy julienned carrots and briny, slightly firm olives add contrast, while sautéed onions and garlic provide a soft, cohesive base.
👃 Aroma
A savory, garlicky aroma dominates, with browned onion and meat giving a warm roasted scent. Toasty chili and optional sesame oil add a nutty-spicy top note while olives contribute a subtle briny tang and parsley lifts the profile with a fresh herbal note.
🍷 Pairs Well With
A cold, crisp lager (e.g., Asahi or Sapporo) or a chilled green tea to cut through the richness and complement the salty-umami flavors.
🥗 Side Dishes
Light miso soup, pickled vegetables (tsukemono) or a simple cucumber-vinegar salad, and steamed edamame for a balanced meal.
Ingredients(15 items)
- 11 cup rice
- 2200 grams fish fillet (cut into bite-sized pieces)
- 3150 grams meat (beef or pork, thinly sliced)
- 41 medium onion (thinly sliced)
- 52 cloves garlic (minced)
- 61 medium carrot (julienned)
- 71/4 cup olives (sliced)
- 82 tablespoons olive oil
- 91 tablespoon soy sauce
- 101 teaspoon chili flakes
- 111/2 teaspoon salt
- 121 tablespoon persil (chopped)
- 131/2 cup water
- 141/2 teaspoon ground black pepper
- 151 teaspoon sesame oil (optional, if available)
Nutrition Information(per serving)
480
Calories
38g
Protein
45g
Carbs
18g
Fat
Instructions
- 1
Rinse the rice under cold water until the water runs clear, then drain.
- 2
In a medium pot, combine the rice and 1/2 cup water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
- 3
While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
- 4
Add the minced garlic and sliced onions to the skillet and sauté until fragrant and translucent, about 3-4 minutes.
- 5
Add the thinly sliced meat to the skillet and cook until browned and cooked through, about 5-6 minutes. Season with 1/4 teaspoon salt and black pepper.
- 6
In a separate small pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the fish pieces and cook gently until opaque and cooked through, about 3-4 minutes per side. Season with a pinch of salt and chili flakes for a spicy touch.
- 7
Add the julienned carrots and sliced olives to the meat and onion mixture. Stir-fry for another 2-3 minutes until carrots are tender but still crisp.
- 8
Combine the cooked fish gently with the meat and vegetable mixture. Add soy sauce, remaining salt, chili flakes to taste, and chopped persil. Stir well to combine all flavors.
- 9
If available, drizzle 1 teaspoon sesame oil over the mixture for added aroma and flavor.
- 10
To serve, place a generous portion of steamed rice in each bowl and top with the spicy seafood and meat mixture.
- 11
Garnish with additional chopped persil if desired and serve immediately.
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