Simple food means Tamago Egg Sushi Rice Bowls for breakfast or lunch! Pair them with cubed avocado for a delicious and quick meal.
Especially at this point in the quarantine, I am looking for simpler meals. At first, I went all out with some extravagant dinners (and sometimes I still do). But some weeks ago, I discovered that all I want to eat are eggs and rice which might be the most satisfying combo ever. As a kid, I loved tamago, which is an egg sushi. I thought, why not deconstruct it and make some tamago egg sushi rice bowls? And y’all, these babies are freaking DELISH.
So let’s get started shall we?
First, we start with cooking a pot of white basmati rice. Feel free to use brown rice or a short grain white rice (just do not use these instructions to cook the rice. It will not be cooked). I personally love white basmati rice with this because it has such a great taste and texture. Heck yes!
I cook my rice in an Instant Pot just because I hate cleaning my stove after cooking rice. However, I had included instructions for both a regular pot and an Instant Pot so that you can have some rice regardless! You can of course also just use a plain old rice cooker if you have it!
Now that you have rice, let’s make our scrambled eggs. I like my eggs a little on the firmer side, but feel free to take them off the heat earlier if you like them a little softer. I love using this nonstick pan for cooking because cleaning stuck-on egg is the absolute worst!
Then, you just divide the eggs and rice into bowls and top with whatever you crave. To make these especially tamago-y, I love adding soy sauce (or coconut aminos), sesame oil, sliced green onion, and cilantro. I also love furikake (from Trader Joe’s or here), which is a Japanese seaweed sesame seasoning. Feel free to use seaweed snacks if you cannot find furikake.
If you are plant based, feel free to substitute tofu scramble for the eggs. Honestly, it hits the spot! If you end up making this, write a comment below or tag me on Instagram @thecuttingveg. I would love to see it!
Yields 2 servings
15 minCook Time
15 minTotal Time
- 1/2 cup uncooked white basmati rice
- 1 teaspoon butter or olive oil (or whatever cooking fat ya want)
- 4 eggs, beaten
- 1 teaspoon soy sauce, plus 1-2 teaspoons for drizzling
- salt + pepper
- 1/2-1 avocado, cubed
- sesame oil, for serving
- furikake, for serving
- handful cilantro and sliced green onion, for serving
In a fine mesh sieve, rinse the rice until the water runs clear. To make the rice in an instant pot, add the rinsed rice, 3/4 cup water, and a pinch of salt to the instant pot. Select Pressure Cook or Manual. Set the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position. After the timer goes off, quick release the pressure. Remove the lid and fluff with a fork. Serve the rice immediately, or place it in an airtight container and refrigerate for up to 5 days.
To make the rice in a regular pot, add 1 cup of water and a pinch of salt to a boil in a medium sized pot. Once the water is boiling, add the rice and stir. Cover and bring the heat down to a simmer. Cook for 15-20 minutes, or until most of the water is absorbed and the rice is tender. Remove from heat and let the rice sit covered for 5 minutes. Uncover and fluff the rice with a fork.
Heat a nonstick skillet over medium heat. Add olive oil or butter and swirl the pan to make sure it is coated. Stir 1 teaspoon soy sauce into the eggs and stir to combine. Add the beaten eggs (make sure they are unseasoned) to the pan and let the eggs sit until the edges start to set. Once the eggs start to set, push them to the center of the pan using a rubber spatula. Repeat until the liquid egg has almost completely set. You can of course remove them from the heat earlier to make sure they don't overcook, but I like them a little more firm. After cooking, season with salt and pepper, to taste.
To serve, divide the rice and eggs into two bowls. Top with chopped avocado and drizzle with soy sauce/coconut aminos and sesame oil to your desire. Sprinkle with furikake, cilantro, and green onion, if desired. EAT.