Build Your Own Sticky Rice Bowl

This is a great go to recipe for large groups and for those that have dietary restrictions – this sticky rice bowl can easily be vegetarian, gluten free, and dairy free. It also allows you to be flexible on toppings and sauces – mix and match! Choose a rice base, if you want meat or vegetarian, several toppings, and at least one sauce. Serves 6.

Ingredients

• Rice base – White or brown rice. To make it really easy buy Trader Joe’s Organic White or Brown rice in microwavable pouches, one box includes three 10 oz. bags. You’ll need all three for this recipe. Or 3 cups cooked rice – this equates to 1/2 cup serving per bowl. If you prefer generous portions make more rice.
• Meat – 16 oz. sweet Italian sausage, crumbled and cooked. If you have a bunch of meat lovers you might want to consider doubling this.
• Vegetarian– Tofu with mushrooms – absorb the moisture from the extra firm tofu with paper towels and break into small pieces on a large baking sheet. Drizzle with 2 tablespoons of oil (whatever oil you prefer) and then sprinkle with 1 teaspoon of Chinese five spice powder and 1/4 teaspoon of salt. Mix well. Roast for 10 minutes at 450 degrees. While the tofu is baking slice 8 oz. shiitake mushrooms and toss with 2 tablespoons of oil and 1/4 tsp. of salt. Add to the tofu and roast for an additional 10 minutes.
• Topping Suggestions
  • Red cabbage – thinly sliced with fresh lime juice and salt
  • Radishes – thinly sliced with salt
  • Green onions
  • English cucumber – thinly sliced with rice vinegar – my personal favorite!
  • Matchstick carrots
  • Sesame seeds
  • Cilantro
• Sauce Options – pick 1 or make all 3!
  • Gluten Free Tamari
    • 1/2 cup tamari sauce
    • 2 tablespoons brown sugar
    • 1 tablespoon chili garlic sauce
    • Mix all ingredients in a small bowl. Enjoy within 10 days and store in the fridge.
  • Homemade Thai Peanut Sauce
    • 2 tablespoons brown sugar
    • 2 tablespoons honey
    • 1/2 cup creamy peanut butter
    • 2 tablespoons red curry paste
    • 2 tablespoons hoisin sauce
    • 1/2 teaspoon salt
    • 1 teaspoon lime juice
    • 1 1/2 cups coconut milk
    • Melt the brown sugar and honey in a small saucepan, add the peanut butter and curry paste, stir to combine. Add in the coconut milk, lime juice, hoisin, and salt – whisk well. Enjoy within 10 days and store in the fridge.
  • Hoisin Sauce
    • 1/4 cup hoisin sauce
    • 1 tablespoon + 1 teaspoon sriracha
    • 1 tablespoon + 1 teaspoon sesame oil
    • 1 tablespoon water
    • Mix all ingredients in a small bowl. Enjoy within 10 days and store in the fridge.

Enjoy!