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Edible Sizzling Rice Bowl

This fun and interactive dish features a sizzling hot stone bowl filled with crispy rice and topped with savory vegetables and protein.

Tasty Team
93% would make again
Edible Sizzling Rice Bowl


for 1 serving

  • 1 tablespoon canola oil
  • 1 teaspoon ginger
  • 9 shrimps, deveined and shelled
  • ½ carrot, cut into rounds
  • ¼ onion, sliced
  • 1 shiitake mushroom
  • 1 bok choy, cut into stem and leaves

Flavored Broth

  • ½ cup water (120 mL)
  • ¼ cup chicken stock (60 mL)
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 1 teaspoon oyster sauce

Cornstarch Slurry

  • ½ tablespoon cornstarch
  • ½ tablespoon water

Edible Rice Bowl

  • oil, for frying
  • 1 cup short grain rice (100 g), cooked

Nutrition Info

  • Calories 1123
  • Fat 9g
  • Carbs 206g
  • Fiber 8g
  • Sugar 12g
  • Protein 51g

Estimated values based on one serving size.


  1. To make the soup. Add canola oil and heat the pan over medium heat. Add ginger and cook until fragrant.
  2. Toss in shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
  3. Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add all the broth ingredients except slurry and bring it to a boil.
  4. Add bok choy leaves and slurry and bring to boil. Set aside.
  5. Make an edible rice bowl. Place a cup of rice onto a large piece of parchment paper and spread the rice.
  6. Put another piece of parchment paper on top and roll with a rolling pin.
  7. Once it is flat, remove the parchment paper on top and heat it with microwave for 3 minutes in order to dry it. Place it on a cooling rack to cool to touch.
  8. Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl. Fry the rice sheet in the mesh colander until golden brown.
  9. Pour warmed soup over the edible bowl while it is still hot.
  10. Enjoy!
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Edible Sizzling Rice Bowl