- Cuisine Japanese
- Course Salad
- Prep 30 min
- Cook 15 min
- Serves 4
Ingredients
- 2 cups short-grain brown rice, rinsed and drained
- 2 tablespoons avocado oil
- 1 tablespoon butter
- 2 large organic carrots, julienned
- 1 organic cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup fresh cilantro, chopped
- 1/4 cup sesame seeds, toasted
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 lime, juiced
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What you'll need
- Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Half-sheet pan — The workhorse of roasting and baking — get two so one is always clean.
- Enameled Dutch oven — Even heat for soups, braises, and one-pot mains. Compare options →
Instructions
- In a large pot, bring 4 cups of water to a boil. Add the rinsed brown rice and reduce heat to low. Cover and simmer for 45-50 minutes, or until tender and the water is absorbed.
- While the rice cooks, heat 1 tablespoon of the avocado oil and the butter in a skillet over medium heat. Add the julienned carrots and sliced red onion. Cook for about 8-10 minutes, stirring occasionally, until slightly softened. Keep the diced cucumber raw and set aside.
- Fluff the cooked rice with a fork and spread it on a baking sheet lined with parchment paper. Drizzle with the remaining avocado oil to prevent sticking.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the rice is crispy and golden brown.
- In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and lime juice to make the dressing. Toss the sauteed carrots and onion together with the raw cucumber in the dressing.
- Combine the crispy rice with the dressed vegetables in a large bowl. Stir in the chopped cilantro and toasted sesame seeds.
- Serve hot or at room temperature.
- Enjoy your healthy, homemade Sweetgreen-Style Crispy Rice Bowl!
Serving suggestions
- Pair with a side salad dressed in a light vinaigrette.
- Serve with sliced avocado for extra creaminess.
- Enjoy with a sprinkle of roasted sesame seeds and chopped peanuts for added texture.
Leftover ideas
- Use leftover rice to make a crispy fried rice bowl the next day.
- Shred the vegetables and use them as a topping for grilled chicken or tofu.
FAQ
Is this Sweetgreen-Style Crispy Rice Bowl gluten-free?
Yes, it is naturally gluten-free as long as you use certified gluten-free soy sauce and avoid cross-contamination.
Can I make this ahead?
Absolutely! You can prepare the rice and vegetables separately and combine them just before serving to maintain crispiness.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove if desired.
What can I substitute for honey?
You can use maple syrup, molasses, or agave nectar as a sweetener substitution.
Why is this healthier than the restaurant version?
This version uses whole-food ingredients and avoids refined sugars and industrial seed oils for a cleaner, more nutritious dish.
My rice isn't crispy. What did I do wrong?
Ensure you spread the rice evenly on the baking sheet, use enough oil, and bake until golden brown. Consider adding a bit of salt to enhance crispiness.
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