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Edible Sizzling Rice Bowl

by Rie McClenny


for 1 serving

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

Cornstarch Slurry

  • ½ tablespoon
  • ½ tablespoon

Edible Rice Bowl

  • oil, for frying
  • 1 cup
    short grain rice, cooked (100 g)
    Calories 1072
    Fat 42g
    Carbs 143g
    Fiber 6g
    Sugar 2g
    Protein 19g

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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