Recipe
Toddler sticky rice bowl
Sticky rice, a sunny-side-up egg, soy, vinegar, sesame oil, and furikake, mixed and eaten in seaweed.
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 2
This is the bowl I make when dinner has to happen and my kid is already circling the kitchen. Sticky rice, a fried egg, and a few bottles from the door of the fridge. Mix it until it looks like a mess, then wrap bites in seaweed. It is a favorite of my toddler, who asks for it by pointing at the furikake jar.
Ingredients
- 1 cup uncooked short-grain rice
- 1 1/4 cups water
- 2 eggs
- Neutral oil, for the eggs
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- Furikake, a generous shake
- 4 or 5 roasted seaweed snack sheets
Method
- Rinse the rice until the water runs mostly clear. Combine it with the water in a small pot, bring it to a simmer, then cover and cook on low for about 15 minutes. Rest it, covered, for 5 minutes, then fluff it.
- While the rice rests, heat a slick of oil in a nonstick skillet over medium. Crack in the eggs and cook them sunny side up until the whites set and the yolks are still runny.
- Scoop the rice into two bowls and set an egg on each one. Drizzle on the soy sauce, rice vinegar, and sesame oil, then shake on the furikake.
- Mix it all up so the yolk and the seasonings coat the rice. Eat it by wrapping spoonfuls in the seaweed sheets.