Crispy Rice Bowl Recipe

Wash and dry the baby romaine leaves thoroughly. Tear larger leaves into bite-sized pieces and place in a large mixing bowl. Add shredded carrots and toss lightly to combine.

Thinly slice the cucumber into rounds (or half-moons if using a large cucumber). Place slices in a bowl.

Whisk together rice vinegar, sugar, kosher salt and water until sugar and salt dissolve. Pour over cucumber slices and toss to coat. Let sit at least 10 minutes (up to 30 minutes) to pickle lightly, then drain excess liquid before assembling.

If you don't have cooked rice prepared, cook short-grain rice according to package directions and spread on a tray to chill completely (best if refrigerated for a few hours).

Divide the chilled cooked rice into small compact patties or press into a thin layer on a cutting board. Heat a nonstick skillet over medium-high heat with 2 tablespoons neutral oil. Add the rice patties or portions and press slightly so they make contact with the pan.

Fry until the underside is deeply golden and crisp, 4–6 minutes, then flip and add remaining oil around the edges and cook the other side 3–4 minutes until crisp. Remove to a paper towel-lined plate and let rest. Break into bite-sized crispy pieces; reserve 2 tablespoons of crumbs for the sesame crunch component.

While hot, toss the crispy rice pieces with soy sauce, sesame oil and a pinch of salt so they absorb flavor. Allow to cool slightly before adding to the bowl so they remain crunchy.

In a jar or small bowl combine lime juice, grated ginger, rice vinegar, honey, soy sauce and black pepper. Whisk or shake while slowly streaming in the neutral oil until emulsified. Taste and adjust: add more honey for sweetness or more lime for acidity; adjust salt if needed.

Mix mayonnaise, sriracha and lime zest in a small bowl until smooth. Adjust heat by adding more or less sriracha. Transfer to a squeeze bottle or spoon for drizzling.

Combine toasted sesame seeds, fried shallots (or crispy onion bits) and the reserved crispy rice crumbs in a small bowl. Toss to mix evenly.

Build the Bowl

Divide the romaine and shredded carrots between two bowls. Top each bowl with a portion of marinated cucumbers and a generous handful of crispy rice pieces.

Drizzle each bowl with 1–2 tablespoons of ginger lime vinaigrette (adjust to taste). Dot or drizzle spicy mayo over the top in a decorative pattern (about 1/2 tablespoon per bowl).

Finish each bowl with a sprinkle of the sesame crunch (about 1 tablespoon per bowl). If desired, add an extra pinch of flaky sea salt and a squeeze of lime before serving.

Serve immediately so crispy rice stays crunchy.