I love cafe-restaurant style fresh tuna and avocado rice bowl, but I don't like the mayonnaise that usually comes with it, so I re-arranged it with the Asian-style flavors I love.The rice shouldn't be too hot (since the sashimi will get warm). I use sashimi-grade tuna offcuts. Cut the avocado up in any way you like (cubed is nice). The dipping sauce can just be poured over the rice if you prefer. For 1 serving. Recipe by Mawaru7

If you want to make rice, there's often a recipe on the bag. If you want to make better rice, this might be helpful. But, i'm still a novice, so don't take this too seriously.The most common ingredients are often the most temperamental and difficult to master. Expectations are firmly set. Therefore, these ingredients demand systematic improvement. That is the only way to consistently create something special from a deeply familiar ingredient. To grasp this concept is to exceed the diner's most basic expectations.

This recipe is one of my favourite ways to make salmon. The combination of sesame salmon with egg fried rice and paksoy is delicious. If you like, you can cut the paksoy even smaller and mix it in with the fried rice! Enjoy!

This is the most simple way to change our traditional dish in something really delicious, you can add whatever you want. I don't know the name of the little pasta and that is why I call it like this, but I think that you can understand what I am trying to say!

This is one of the very popular Chinese food in Indonesia. Usually we eat it with Hainanese Chicken but you can always have it with roasted chicken or duck with the sauce like on this https://cookpad.wasmer.app/us/recipes/5004571-sauce-for-asian-chicken-sandwich?via=sidebar-recipesI was given the Hainanese Chicken, so I only needed to cook the rice and bokchoy stir fry (recipe for bokchoy https://cookpad.wasmer.app/us/recipes/5100710-baby-bok-choy-stir-fry-with-oyster-sauce?via=sidebar-recipes)

I wasn't bothered to fry any of the ingredients, so I just put them all in the rice cooker.You can add garlic if you like. This is really easy and healthy because you don't need to fry with oil. If you prefer it richer, add a drizzle of olive oil to finish. Recipe by Rola Love

My simple rustic lunch today... Ragi and brown rice mudde with moolangi sambar 😄😄 #onmyplateRagi mudde/ finger Millet flour balls are a staple diet of kannadigas.. it's commonly known as farmer's food, as ragi keeps the stomach full for longer without giving a heavy and lethargic feeling.. it cools your body by bringing down the body heat and is a super nutritious Millet! Needless to say it is a healthy flour, rich sauce of calcium, protein and iron.. It is usually had with a watery broth made out of greens mostly.. called bas-saaru..or massoppu saaru which is basically the broth got from cooking the greens and lentils. Today I paired it with my all time favourite moolangi sambar (radish curry). I have said it before also, I love this vegetable! I feel it's very underrated!The twist in the mudde today is, I've added brown rice.. just as a trial.. Mudde is usually done purely out of ragi flour.. you need a good practice to get the proportions and handling right when doing this.. as it can end up becoming one hard lump or a watery mess!! Believe me, I've been there, done that and thrown it away too 😝. So, just to make it easier to handle, I added some rice and it turned out yum!Topped it with ghee and poured hot sambar.. my lunch is done right! 😄#myfirstrecipe

What a versatile ingredient is rice, it is indispensable in our cupboard. It is and endless list of delicious recipes that are accompanied or arise from a simple cup of rice.With this recipe the grain of rice is separated and with a perfect consistency.During the cooking process you can bribe with garlic and other spices.

You can feel Japanese autumn when you eat this. Originally, chestnut rice is made of only chestnut and rice, but I like it better with vegetables.

I use a lot of yuzu, so I have left over juice. It's a shame to just use yuzu juice in shochu, so I tried it out as sushi vinegar.The only key is to dissolve the sugar completely. This sushi rice is so good! When you make the yuzu juice, be sure to take out the seeds. If you leave them in, something scary will happen... For 3 servings (540 ml rice, uncooked). Recipe by Mana-n

No need to go to the Asian restaurant anymore because now you can make it at home.I recommend to use cooked jasmine white rice if they're available in your country.I used riceberry rice which is the popular purple rice product of Thailand.They contain fibers with anti oxidants and lots of nutrients.

This is my version of the brown rice balls based off a cookbook.You can cover the unique taste of brown rice with the aroma of the sesame and kinako flour. This recipe also works with white rice and mixed grains. if you have any sesame kinako flour mixture left over, you can use it to coat mochi, which is also delicious (soak the mochi in boiling water to cook). Recipe by Miyakojika