Best 3 Umami Rice Bowl Recipes

In the realm of culinary artistry, few dishes embody the essence of umami quite like the umami rice bowl. A symphony of flavors that dances on the palate, this dish combines the richness of umami-infused ingredients to create a harmonious and satisfying meal. From the savory depths of fermented soybeans and mushrooms to the delicate sweetness of mirin and sake, each component of the umami rice bowl contributes to a symphony of flavors that transcends the ordinary. Whether you're a seasoned cook seeking to expand your culinary repertoire or a novice yearning for an explosion of taste, this article will guide you through the intricacies of creating the perfect umami rice bowl, allowing you to experience the magic of this culinary masterpiece in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

UMAMI RICE BOWL

Umami Rice Bowl image

A delicious, flavorful, and savory rice bowl with tilapia and mushrooms. Enjoy! I ate it before I thought to take a picture. I will have a picture added next time I make this, which will be soon because it is soooooo good.

Provided by Nikolas Oliver Mitchell

Categories World Cuisine Recipes Asian

Time 35m

Yield 2

Number Of Ingredients 11

Ingredients

2 ¾ cups water, divided
1 cup long-grain rice
4 cups sliced baby bella mushrooms
1 ½ tablespoons soy sauce, divided
¼ cup butter, divided
2 pinches garlic powder, or to taste
1 pinch red pepper flakes, or to taste
2 frozen tilapia fillets
1 pinch freshly ground black pepper to taste
2 pinches dried parsley to taste
1 teaspoon Sriracha sauce, or to taste

Steps:

Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Meanwhile, combine mushrooms, 1/2 cup water, and 1 tablespoon soy sauce in a large skillet. Cook over high heat until water has completely evaporated, about 5 minutes. Add 2 tablespoons butter and saute on high heat until mushrooms are browned. Reduce heat to medium. Season with 1 pinch garlic powder and red pepper flakes; push mushrooms to one side and add tilapia fillets.
Season tilapia fillets with remaining 1/2 tablespoon soy sauce, 1 pinch garlic powder and 1 pinch black pepper. Pour remaining 1/4 cup water into the skillet and cover immediately. Cook over medium heat, flipping halfway through, until tilapia is opaque and flakes easily with a fork, 10 to 15 minutes. Uncover skillet and allow water to fully evaporate. Remove from heat.
Top mushrooms and tilapia with parsley. Chop tilapia into chunks using a spatula.
Divide cooked rice between 2 bowls and add 1 tablespoon butter to each. Top first with mushrooms, then tilapia chunks. Serve with Sriracha sauce on the side.

Nutrition Facts : Calories 719 calories, Carbohydrate 86.7 g, Cholesterol 101.9 mg, Fat 25.7 g, Fiber 4.9 g, Protein 35.8 g, SaturatedFat 15.1 g, Sodium 1033.9 mg, Sugar 4.2 g

DOENJANG SALMON RICE BOWL

Doenjang Salmon Rice Bowl image

This speedy meal is for seekers of the sweet-salty, known as dan-jjan in Korean. Doenjang, a glorious Korean fermented soybean paste, anchors the sauce with funk and umami. This sauce, balanced with sweet mirin and tangy rice vinegar, both marinates and lacquers salmon, which is quick-roasted. Cutting the fish into cubes allows more surface area for the salmon fat to render quickly, while the centers cook to a medium-rare, melt-in-your-mouth tenderness, a satisfying contrast to the still-crunchy, just-charred onions. This soul-warming breakfast, lunch or dinner tastes best with white rice, kimchi and whatever other accompaniments you might enjoy.

Provided by Eric Kim

Categories weekday, seafood, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons packed dark brown sugar
1 tablespoon olive oil
4 tablespoons doenjang (see Tip)
6 tablespoons mirin
2 tablespoons rice vinegar
Salt and black pepper
1 pound salmon fillets (preferably skinless and center-cut), cut into 1 1/2-inch pieces
1 medium yellow onion, halved and thinly sliced
Steamed rice, for serving
Kimchi, for serving (optional)

Steps:

In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.
When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.
Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with kimchi, if desired.

SALMON-SHIITAKE RICE BOWLS

Salmon-Shiitake Rice Bowls image

Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is used in the glaze on the buttery salmon.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 45m

Number Of Ingredients 10

Ingredients

2 tablespoons white or yellow miso paste
4 teaspoons honey
2 tablespoons unseasoned rice vinegar
4 skinless salmon fillets (each 6 ounces), preferably wild Alaskan
1/2 English cucumber, thinly sliced
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
7 ounces shiitake mushrooms, stemmed and chopped (3 cups)
1 cup jasmine rice, rinsed
1 cup frozen peas

Steps:

Whisk miso with 1 tablespoon each honey and vinegar in a shallow vessel. Add salmon, turn to coat. Cover and refrigerate. Toss cucumber with 1/2 teaspoon salt; let stand 10 minutes, then drain. Toss with remaining 1 teaspoon honey and 1 tablespoon vinegar.
Melt butter in a saucepan over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, about 5 minutes. Stir in rice; cook, stirring, 1 minute. Add 1 3/4 cups water; season. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.
Remove from heat; add peas and let stand, covered, 10 minutes. Fluff with a fork. Preheat broiler. Scrape marinade off salmon; place on a broiler pan and broil until blackened in places and cooked through, 5 to 6 minutes. Let cool; serve with rice and cucumber.

Tips and Conclusion

Tips:

Use high-quality ingredients. This will make a big difference in the flavor of your umami rice bowl. Look for fresh, organic vegetables and high-quality protein.

Don't be afraid to experiment. There are endless possibilities when it comes to creating umami rice bowls. Try different combinations of vegetables, proteins, and sauces until you find a combination that you love.

Make it a complete meal. Umami rice bowls can be a complete meal on their own, or you can serve them with a side of soup or salad.

Enjoy! Umami rice bowls are a delicious and satisfying meal that can be enjoyed by people of all ages.

Conclusion: Umami rice bowls are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own dietary preferences. With a little creativity, you can create an umami rice bowl that is both healthy and delicious. So next time you're looking for a quick and easy meal, give umami rice bowls a try.