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Bright tamari heirloom tomatoes with crispy rice take everyday stuff and turn it into a super cozy, balanced Asian-inspired bowl. That sharp hit from the tomatoes buddies up nicely with that deep tasty umami, so every bite really sticks with you.
I stumbled on this dish one summer when my garden was overflowing with tomatoes. Ever since, it’s been our go-to on hot nights when nobody wants to spend forever in the kitchen.
Vibrant Ingredients
- 2 medium heirloom tomatoes: they're a must for their rich flavor, so grab the ripe, great-smelling ones
- 3 hefty garlic cloves: go with fresh for the best punch
- 2 big green onions: save a few extra for tossing on top—they add pop and crunch
- 2.5 cm chunk of fresh ginger: look for a piece that's plump and shiny
- 2 Thai red chilies, seeds out: toss in more or less depending on how spicy you dare
- 3 tablespoons tamari or soy sauce: grab tamari if you want it extra deep and less salty
- 1 tablespoon rice vinegar: this cuts through the sweetness from the honey
- 1 tablespoon honey: local, unfiltered honey gives the best flavor punch
- 2 teaspoons toasted sesame oil: good stuff goes a long way and gives killer aroma
- 1 cup cooked sushi rice, cold: make sure it's chilled so you'll get max crunch
- 1 tablespoon neutral oil—canola, veg, or grape seed: you want one that can handle some heat
Step-by-Step Directions
- Finish it off:
- Break up the rice chunks gently with a spatula, flip them, and brown the other side for another 4 minutes so they’re crispy and golden all over. For each bowl, pile in your crispy rice, spoon the juicy tomatoes on top, and shower with chili oil, sliced green onions, and toasted almonds if you like.
- Get the rice crispy:
- Heat up a nonstick pan with the neutral oil over medium. When it’s about 175°C, toss in the rice packed into rough mounds. Let it sizzle for 4 minutes until the underside turns a lovely golden shade.
- Stir the sauce together:
- Add the tamari, honey, rice vinegar, and sesame oil right into the mix. Give everything a good stir so it's nice and loose—you want a bit of juice since the tomatoes will keep releasing more as it sits.
- Get the flavors going:
- Use a microplane and grate in the garlic and ginger straight over the bowl. Finely chop the chilies and mix those in too. This makes the flavor base super lively.
- Prep your add-ins:
- Slice up the green onions fresh. Mix about one stalk in with your tomatoes and save the rest for topping later—they really brighten things up.
- Tomato time:
- Dice your heirloom tomatoes into nail-sized cubes. Juice and all, plop them in a big bowl you can really toss stuff around in.
I honestly love what tamari brings here. Unlike plain old soy sauce, it’s just fermented soy (no wheat), so you get a mellower, fuller flavor. First time I made this, even my kid who says he hates tomatoes wanted thirds.
Save & Prep Ahead
The tomato sauce keeps in the fridge for up to 3 days and just gets tastier. Store your crispy rice by itself in something airtight on the counter—that way it stays crunchy. To reheat, just toss the rice in a hot skillet for a sec and warm the tomato sauce gently before pairing them up again.
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Switch-Ups & Twists
This meal’s super flexible—swap in halved cherry tomatoes if you want a quicker take. For gluten-free folks, definitely use tamari, skip regular soy. Vegan? No problem, just use maple syrup or agave instead of honey.
Perfect Pairings
This is awesome as a glam starter for a dinner party or makes a chill light meal next to some sesame-kissed seaweed salad. Want more substance? Add tangy grilled tofu or toss a fried egg over the top. A little warm sake or green tea makes the whole thing sing.
Frequently Asked Questions
- → What type of rice works best for this dish?
Cooked white sushi rice is great for giving you the perfect crispy texture when pan-fried.
- → Can tamari be swapped with something else?
Yes, regular soy sauce works fine if tamari isn't available.
- → How can I make it less spicy?
Take the seeds out of the Thai chilies and use less chili crisp as a topping.
- → Can I prep parts of it ahead of time?
You can prep the tomato base and toppings beforehand, but the crispy rice tastes best when freshly cooked.
- → What other toppings could I use?
Try sesame seeds, fresh herbs like cilantro, or toasted peanuts as great alternatives to almonds.