Email Link SMS X Search Clock Right Arrow

Edible Sizzling Rice Bowl

by Rie McClenny


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 mushrooms
  • 1 bok choy, cut into stem and leaves

Flavored Broth

  • ½ cup (120 mL) water
  • ¼ cup (60 mL) chicken stock
  • 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 (100 g) short grain rice, cooked


  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!
More like this
Shop Tasty

Get the Tasty Cooking Kit

Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.

Shop Now