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Rice Dishes

Dinner, Eggs, Japanese, Kimchi, Korean, Lactose Free, Pork, Recipes, Rice Dishes, Side Dishes

Kimchi Spam Musubi

March 17, 2024

I’ve been on a kimchi kick for a while now. It’s fun to incorporate this Korean staple into all sorts of dishes that not long ago I would have never considered. One of the best accompaniments for kimchi is rice. The soft and chewy grains of white rice show off the spicy and garlicky kimchi perfectly. Add some Spam and you’ve got yourself the best snack ever.

If you don’t make your own kimchi, pick up your favorite brand at the market. I always have a couple of cans of Spam tucked away in the cupboard. Sometimes I use it for Spam musubi, other times I fry pieces until super crispy and eat it with fried eggs and rice. Ono!

Spam straight out of the can is not exactly appetizing. A quick crisping up in a frying pan remedies that. For this recipe the Spam is fried then coated with a mixture of soy sauce and brown sugar. It’s the perfect seasoning for the salty Spam and works great for making kimchi musubi.

The kimchi is cooked with eggs and green onions then cut into pieces to fit the musubi mold.

The first layer is rice and a sprinkling of furikake.

The Spam goes on next, followed by the kimchi omelet.

One more shake of furikake over the kimchi omelet.

A little more rice on the kimchi omelet before pressing together and folding with the nori.

Sriracha mayo is the perfect dip for this snack.

This is one of the best snacks I know of. I made Spam musubi for my grandson to take on the plane when he traveled back to the mainland. He adores Spam musubi and said to his mom “I just want to hug it!”

Kimchi Spam Musubi
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Kimchi Spam Musubi

Recipe by Kiyo
Servings

8

servings

Special equipment: Spam musubi mold

Ingredients

  • 3 rice cooker cups short or medium grain white rice, cooked according to rice cooker directions

  • 1 can original Spam, sliced into 8 pieces

  • 3 tablespoons light brown sugar

  • 3 tablespoons low sodium soy sauce

  • 4 large eggs, whisked

  • 1/2 cup chopped kimchi, drained and roughly chopped

  • 2 green onions, thinly sliced

  • 4 sheets sushi nori cut in half (on the long side) to make 8 pieces

  • nori-sesame furikake

  • Sriracha mayo (optional)

Directions

  • Once rice is done cooking remove to a bowl, cover and cool to room temperature.
  • Mix together the brown sugar and soy sauce. Set aside.
  • Fry Spam slices over medium heat until lightly browned. Turn heat down to low, add brown sugar and soy sauce mixture. Turn Spam pieces over to coat well. Let sauce thicken a bit (turn heat up if needed) before transferring Spam to a plate to cool.
  • Combine whisked eggs, kimchi and green onions in a small bowl. Place tamagoyaki (Japanese omelet pan) or small fry pan over low heat. Coat the pan well with canola or vegetable oil. Pour egg mixture in the pan and cook on low heat, flipping once to cook both sides evenly, trying not to let the egg brown (adjust heat if needed). Transfer to a cutting board. Cut into 8 rectangular pieces.
  • To assemble musubi, place musubi mold over center of nori (shiny side face down). Spoon a little rice in the mold then press firmly with the musubi mold press. Sprinkle furikake over rice. Place 1 piece of Spam over the rice followed by a piece of kimchi egg. Sprinkle a little furikake over the egg. Add more rice then press firmly. Remove musubi mold and wrap nori around rice tightly (be careful not to tear nori). Trim excess nori. Continue making the rest of the musubi. Serve with sriracha mayo.

Notes

  • I use a small piece of plastic wrap to cover the top portion (the press) of the musubi mold so the rice doesn’t stick to it when pressing down.
  • Musubi is best eaten right away or within a few hours. If you have leftovers, wrap each one in plastic wrap and store them in a freezer ziplock bag in the refrigerator for up to a day. To refresh musubi, remove plastic wrap and place musubi on a microwavable plate. Microwave for 15 seconds, flip over and microwave for another 10 seconds or until just warm.
Dinner, Lactose Free, Mexican, Recipes, Rice Dishes

Easy Salsa Rice

February 21, 2024

If you happen to have a bit of leftover salsa and are wondering how you might use it (other than finishing off those last corn chips in the bag), give this easy salsa rice recipe a try. It’s similar to my Sopa de Arroz recipe but saves time by incorporating prepared salsa. It is my favorite accompaniment to any Mexican meal.

If the salsa you are using is very chunky, give it a few pulses in a food processor or an immersion blender if you have one.

Any red salsa will work whether mild or spicy. Let your own taste be the guide.

It’s essential to rinse and dry the rice well. This quick step will remove excess starch which can make rice clumpy and overly sticky. You want fluffy, separate grains for this recipe.

Once the oil is hot, stir in the rice and continue stirring until the rice takes on a very light golden color.

The salsa is added to the rice and continuously stirred to coat each grain. Watch the bottom of the pan to avoid burning the salsa.

Finally, the broth, salt, and chile powder are added to the rice.

Left uncovered, the broth is absorbed by the rice until nearly gone. Small holes will appear on the surface of the rice. Now it’s time to put the lid on and cook the rice for 20 minutes. Absolutely no peeking. The lid must stay on for the duration of the cooking time as well as after the timer goes off.

The rice has rested in the covered pot for 20 minutes. Now it is ready to be fluffed and served.

The salsa rice is delicious in a burrito or served with your favorite Mexican dishes. Warm the rice up for breakfast with cheesy scrambled eggs and corn tortillas.

Easy Salsa Rice
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Easy Salsa Rice

Recipe by Kiyo
Servings

6

servings

Ingredients

  • 2 cups long grain rice

  • 1 tablespoon canola or vegetable oil

  • 1/2 cup + 1 tablespoon tomato salsa of your choice (if very chunky give it a few pulses in a food processor)

  • 3 cups chicken broth

  • 3/4 teaspoon kosher salt or 1/2 teaspoon fine sea salt

  • 1 teaspoon mild pure chile powder such as Hatch Mild Red Chile Powder from The Chile Shop online store) optional

Directions

  • Rinse rice in a sieve to remove excess starch. Drain very well, tapping the bottom of the sieve to remove any water collected on the bottom. Place the sieve on a clean kitchen towel to drain further while you heat your pan. This step is essential for giving your rice a fluffy texture and grains that remain separate.
  • Heat 1 tablespoon canola or vegetable oil in a large multi-purpose pot with lid or Dutch oven (wider bottom works better than narrow and tall pot) over medium-high heat. Once oil is hot, turn heat to medium and add drained rice. Coat rice with oil and stir constantly until rice takes on a very light golden color, about 5 minutes.
  • Turn heat down to low and add salsa. Stir continuously for a minute or two with a wooden spoon, coating the rice and scraping the bottom of the pan to avoid burning the salsa. Mix in 3 cups of chicken broth, salt and chile powder if using. Turn heat to medium-high and allow liquid to evaporate for about 6-7 minutes or until there is barely any liquid covering the rice and small holes appear on the surface of the rice. Turn heat to low and cover pot. Set your timer for 20 minutes. Do not open the lid while the rice is cooking.
  • Once the timer goes off, turn off the heat. Do not open the lid. Allow rice to sit, covered, for 20 minutes. Remove lid (be careful of the condensation on the inside of lid) and fluff rice with a fork before serving.

Notes

  • Leftover rices can be frozen for a few months.
Dinner, Fish, Japanese, Korean, Lactose Free, Recipes, Rice Dishes

Tuna, Rice & Nori Lunch

December 11, 2023

Tuna and rice wrapped in crispy and savory nori is one of my favorite combos to make for lunch. It doesn’t sound like anything special but once you try it you’ll understand why I love it so much. Think of it as an improvised hand roll. It couldn’t be simpler to whip up on short notice. When I was working, I would share it with a small group of friends at lunchtime. We all sat around the table and oohed and aahed as we ate our little tuna nori wraps.

Savory and tangy Kewpie mayonnaise replaces the usual Best Foods mayonnaise I use for tuna sandwiches. The velvety texture and rich flavor is perfect for this recipe.

With a plethora of canned tuna available these days it’s easy to find a good brand. Wild Planet does not have added water or broth which means it’s not going to be a mushy mess when you open the can.

A side of crispy cucumbers with chili crisp, kimchi or takuan and fresh fruit are the perfect pairing to complete your lunch. A drizzle of sriracha mayo over the tuna adds a nice kick to the nori wraps.

Tuna, Rice & Nori Lunch
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Tuna, Rice & Nori Lunch

Recipe by Kiyo
Servings

2

servings

Easy and delicious nori wraps are quick to prepare!

Ingredients

  • 1 rice cooker cup short or medium grain rice, cooked according to manufacturer’s instructions

  • 1 (5 ounce) can tuna in sea salt, such as Wild Planet)

  • Kewpie mayonnaise

  • 2-3 teaspoons finely chopped celery

  • 2 teaspoons finely chopped sweet onion

  • 2 teaspoons finely grated carrot

  • 2 teaspoons thinly sliced green onion

  • 1 teaspoon roasted sesame seeds

  • 1-2 packets Korean-style seaweed snacks, depending on size

Directions

  • Once rice has cooked, transfer to a bowl and gently mix in roasted sesame seeds. Cover with plastic wrap and set aside allowing rice to cool to room temperature.
  • In a medium bowl, flake the tuna with a fork. Mix in Kewpie mayonnaise (enough to moisten tuna generously, tuna should not look dry), celery, onion, and carrot. Transfer to a smaller bowl for serving.
  • Set out nori (just before serving to keep crisp), tuna salad, and rice. Make mini nori wraps by placing a small amount of rice on the nori, followed by tuna. Top with sriracha mayonnaise if using, and green onions. It’s best to make the nori wraps as you eat them so the nori stays crispy. Serve with your favorite side dishes such as potato salad, fresh fruit, kimchi and takuan pickles.
Dinner, Eggs, Lactose Free, Recipes, Rice Dishes, Salad

Green Rice & Jammy Eggs

July 9, 2022

This herby rice bowl is tasty, satisfying and beautiful. It’s loaded with fresh herbs and a smidgen of jalapeño which adds just the right amount of heat. The jammy eggs are scrumptious sprinkled with freshly ground pepper and flaky Maldon salt. I am happy to eat eggs and rice anytime, no matter what the preparation might be.

The principal herb for this dish is cilantro. I know there are many of you who cringe when you hear the word. Don’t give up yet! You can substitute parsley if cilantro is not to your liking. But if you’re willing to try cilantro just one more time (hint), use half cilantro and half parsley.

Torn kale is wilted and charred before adding it to the rice. The charred edges of the leaves add lots of flavor to this dish.

The finely chopped herbs are mixed in with the rice before heading to the fry pan.

The rice is then crisped up over medium-high heat. The same technique is used when making bibimbap. The crispy pieces of rice are yummy!

Green Rice & Jammy Eggs
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Green Rice & Jammy Eggs

Recipe by Kiyo
Servings

4

servings

Adapted from Food52, this beautiful rice bowl hits all the right notes

Ingredients

  • 1/2 large bunch cilantro, leaves and tender stems (about 3 ounces)
    4 green onions, white and green parts

  • 1/4 jalapeno, seeds removed (more if you want a spicier rice)

  • 1 small garlic clove, smashed

  • 3 cups cooked and cooled medium grain white rice

  • kosher salt and freshly ground black pepper

  • 4 large eggs

  • 4 tablespoons extra virgin olive oil

  • 1 bunch lacinato kale (dinosaur, tuscan) about 3/4 pound, leaves stripped from stems and torn into pieces

  • 1 lime

  • roasted salted peanuts

Directions

  • Roughly chop the cilantro (or parsley) and green onions, then place in the bowl of a food processor along with the jalapeño and garlic. Pulse a few times, until the mixture is very finely chopped but not a paste (alternatively, finely chop everything by hand). Scrape all but 2 tablespoons of the mixture into a large bowl. Add the cooked rice and season with a big pinch of salt and lots of black pepper. Toss well to combine and set aside.
  • Bring a small pot of water to a boil over high heat. Carefully lower the eggs into the pot, lower the heat slightly, and boil for 7-8 minutes. Transfer the eggs to a bowl of ice water to stop the cooking, remove after a few minutes and set aside.
  • Heat 2 tablespoons of the oil in a large nonstick or well-seasoned cast iron skillet over medium-high heat until the oil shimmers and you see a few wisps of smoke. Add half of the kale and season with salt and pepper and quickly toss to coat. Let char, undisturbed, for 3-4 minutes. Stir in the remaining kale and cook for another 3-4 minutes, until mostly wilted and charred in some places. Season with additional salt and pepper to taste. Remove from the heat and transfer to a plate.
  • Heat remaining 2 tablespoons of oil in the same skillet over medium-high heat. Scrape the rice mixture into the pan and press it down firmly with a spatula. Reduce the heat to medium and cook until the rice starts to crisp on the bottom, about 5 minutes. Toss and cook for another 4-6 minutes, until warmed through and slightly crisped. Return to the large bowl, then toss in charred kale.
  • Using a Microplane or fine grater, zest the lime into the rice mixture. Halve the lime and juice half over the rice. Stir in the reserved raw herb mixture. Peel and halve the eggs, season with Maldon salt (or other flaky sea salt) and freshly ground black pepper. Divide the rice between bowls, top each with two egg halves. Serve with chopped peanuts and lime wedges.
Breakfast, Dinner, Eggs, Lactose Free, Recipes, Rice Dishes, Side Dishes, Veggies

Kale Fried Rice

March 8, 2021

Kale Fried Rice

There are countless versions of fried rice.  It can be a stand-alone meal or a splendid side dish. Some of my favorites are ramen fried rice and kimchi and Spam fried rice.  Quick and inexpensive, this particular version couldn’t be easier to make.  Leftover brown rice with wilted kale makes for a healthy meal.  I make it regularly and I don’t think I’ll ever tire of it.

Kale, Brown Rice, Turmeric, Eggs, Lime, Garlic, Ginger, Green Onions

Don’t skip the turmeric.  It’s what gives this dish a slightly earthy flavor and a gorgeous color.

Sliced Garlic, Kale, Light Green Onions, Ginger, Green Onions

Once the rice is warmed and crisped, handfuls of kale get tossed into the pan until wilted.  If your pan is hot enough, some of the kale will get a bit charred.  This adds another level of flavor to the fried rice.

Garlic, Green Onions, Ginger

The garlic is cut into thin slices then lightly browned until the edges are crisp.  Fresh ginger and green onions are stir-fried with the garlic before adding the turmeric and eggs.

Kale Fried Rice

You’ll end up with a gorgeous pan of fried rice that is healthy and delicious.  

Kale Fried Rice

Kale Fried Rice

I like to serve the fried rice with sriracha sauce which adds the perfect kick to this meal.  Sprinkle sliced green onions and squeeze fresh lime juice over the rice just before serving.

Kale Fried Rice
 
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Adapted from Bon Appetit
Author:
Serves: 2
Ingredients
  • 6 green onions, thinly sliced (set aside a tablespoon for serving)
  • 2 tablespoons grapeseed oil, divided (or another mild flavored oil such as canola)
  • 2 cups cooked short grain brown rice (day old is best)
  • 1 small bunch Tuscan kale, ribs and stems removed, leaves torn (about 2-3 ounces)
  • 2 small garlic cloves, thinly sliced
  • 1 tablespoon finely chopped peeled ginger
  • ¾ teaspoon ground turmeric
  • 2 large eggs
  • lime wedges for serving
Preparation
  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add rice, breaking up any lumps. Pat down into an even layer and cook, undisturbed until beginning to crisp, about 3 minutes. Toss and continue to cook, adding kale by the handfuls and letting wilt slightly before adding more. Toss occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
  2. Heat remaining 1 tablespoon oil in same skillet over medium-low heat. Add garlic, ginger, and green onions, stirring often until garlic is lightly browned (careful not to burn) around the edges, about 1-2 minutes. Turn heat up to medium sprinkle turmeric over, then stir in eggs. Using a pair of chopsticks or a heatproof spatula, blend whites and yolks with garlic, ginger, and green onions until the eggs are barely set. Return rice and kale to the skillet, tossing occasionally until hot, adjusting heat as necessary. Divide fried rice between two plates and top with reserved green onions. Serve with sriracha sauce.

 

 

Beef, Dinner, Eggs, Korean, Lactose Free, Recipes, Rice Dishes, Veggies

Korean Soybean Sprouts Rice Bowl

September 26, 2020

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

To say that I love rice would be an understatement, so making this umami filled rice bowl was an easy decision.  Once you do a little prep work, everything goes into a rice cooker.  It’s a suitable meal for lunch or dinner.

Soybean Sprouts & Kimchi

Even thought the sprouts are cooked with the rice and other ingredients, they still retain a nice texture.  The kimchi adds such a wonderful flavor to the rice, with just a bit of heat.

Soybean Sprouts

Soybean Sprouts, Kimchi & Filet Mignon over Rice

The original recipe from Korean Bapsang calls for adding a bit of seasoned beef or pork to the rice dish as an option. However, you can omit this for a vegetarian version. I have cooked this dish with and without meat and both are equally delicious.  All ingredients are added on top of the rice (pictured above) then cooked together.

Cooked Soybean Sprouts, Kimchi & Filet Mignon over Rice

Once your rice timer goes off, you are ready to serve your meal.

Rice Bowl Sauce

The sauce is drizzled over the rice bowl.  I couldn’t resist adding a sunny-side up egg to mine.

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

Soybean Rice Bowl
 
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Adapted from Korean Bapsang blog
Author:
Serves: 2
Ingredients
  • 1 cup (measuring cup for rice cooker) short grain white rice
  • Vegetables & Meat:
  • 8 ounces soy bean sprouts, rinsed and drained well
  • 3 ounces filet mignon, thinly sliced (omit meat and next 4 ingredients for vegetarian version)
  • ½ teaspoon minced garlic
  • 2 teaspoons soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon sesame oil
  • ½ cup kimchi, thinly sliced
  • 1 tablespoon kimchi juice
  • Sauce:
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon gochugaru (Korean red pepper flakes)
  • 1 teaspoon roasted sesame seeds
  • ½ teaspoon garlic, minced
  • ½ teaspoon sugar
  • 2 green onions, finely chopped
  • 2 sunny-side up eggs (optional)
Preparation
  1. Rinse rice and drain well. Place in rice cooker. Add water to 1 cup line minus 1 tablespoon.
  2. Marinate meat (if using) with garlic, soy sauce, mirin and sesame oil. Meanwhile, heat a small skillet with a 1½ teaspoons of canola oil over medium high heat. Stir fry kimchi for 2 minutes, adding some juice from the kimchi to intensify the flavor. Remove to a small plate. Add meat (if using) to the same pan and stir fry for a minute or two, just until barely cooked through.
  3. Spread soy bean sprouts over the the rice, followed by the kimchi, and meat. Start the rice cooker (do not use quick cooking option).
  4. While the rice is cooking, mix all of the sauce ingredients together in a small bowl. When the rice is nearly done, cook your sunny-side up eggs. When the rice timer goes off, gently fluff the rice distributing the bean sprouts, kimchi and meat. Serve in bowls with sauce drizzled over the rice and top with sunny-side up eggs.

 

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