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This Tamari Heirloom Tomatoes with Crispy Rice bowl is one of my ultimate comfort foods. It’s so easy to make, and you’ll be left with a savory, summery, slightly sweet, slightly acidic, dream bowl. All you need to add is a fried egg on top, and you’ll be left with heirloom tomato heaven. If you have any friends over who don’t think they like tomatoes, have them try this and it just might change their mind.
This meal is also insanely adaptable. You can omit the rice, you can choose not to crisp the rice, you can add a protein or you can serve it as a dip! It’s really one of those recipes that once you try it, you’ll be dying to find ways to adapt it.
Table of contents
- Ingredients for these tamari heirloom tomatoes
- Optional toppings for this heirloom tomato and crispy rice bowl
- How to prepare this tamari heirloom tomato bowl
- How to make the crispy rice
- Looking for similar recipes?
Ingredients for these tamari heirloom tomatoes
The ingredients are simple. Once you have them all set and ready, after that it’s just a quick mix and you’re done! Here is everything you need:
- 2mediumheirloom tomatoes
- 2largescallion stalks,plus more as needed
- 3largegarlic cloves
- 1-inchknob of fresh ginger
- 2Thai red chilies,seeds removed
- 3tablespoonstamarior soy sauce
- 1tablespoon rice vinegar
- 1tablespoonhoney
- 2teaspoonstoasted sesame oil
- 1cupcooked white sushi rice
- 1tablespoonneutral oilsuch as canola, vegetable, grapeseed
Optional toppings for this heirloom tomato and crispy rice bowl
True magic is in the toppings – DUH. Toppings are my favorite part, and here are some that I recommend for this bowl:
- 1/4cuptoasted almond slices
- 1tablespoonchili crisp
- 2 tablespoons toasted sesame seeds
- Sliced scallions
- A fried egg (Or a jammy egg! Or a poached one!)
- Slow-roasted salmon (yum!)
How to prepare this tamari heirloom tomato bowl
The recipe is very simple, you just mix and then “fry” up your rice. To start, cut up the heirloom tomatoes into small square pieces, about the size of a fingernail. Transfer the tomatoes and their juices to a bowl.
Finely slice the scallions. Add about 1 stalk (or 1/2 cup) to the tomatoes. Reserve the rest for topping.
Use a microplane to grate in the garlic cloves and the ginger. Finely chop the chilies and add them in as well.
Add the tamari, rice vinegar, honey and sesame oil to the bowl. Stir until everything is well combined. The mixture should be a bit liquidy as the tomatoes continue to release their juices. It’ll mix with the other additions and get aromatic and delicious.
How to make the crispy rice
This isn’t your usual crispy rice, it’s a quick, very easy and loose way to make big chunks of golden and delicious crispy rice. To do this, put a pan on medium heat and add in the oil. Let this heat up to around 350°F then add in the rice in big chunks. Crisp them for 4 minutes on one side, or until they are golden. Then use a spatula to roughly break up the pieces, flip them and cook for another 4 minutes until gold and crispy throughout!
To serve this bowl, add the crispy rice to a bowl and ladle the tomatoes on top. Top with almonds, more scallions and chili crisp, and enjoy!
Looking for similar recipes?
Here are some that I think you will love if you love this style of bowl!
Sun Dried Tomato Chickpeas & Date Syrup Oyster Mushroom Bowl
This bowl is everything – crispy, salty, spicy, sweet and hearty – all wrapped into one. The elements take some prep, but they you can snack on it all week. It's my ideal lunch prep.
Check out this recipe
Radish Greens Salad on Avocado Toast
This salad-on-toast uses the whole radish, and I mean the whole radish, greens and all. It's such a phenomenal way to make sure you have no vegetable waste, and the salad itself is a dream. It uses a rich, dilly yogurt dressing and a creamy, crunchy avocado toast base to make a fantastic, easy and vegetable-forward plate.
Check out this recipe
Anchovy Beans
Anchovy Beans, or better known as anchovy sizzle beans, are the no-cook comfort food recipe that I need you to have. They work in every season, summer, winter, fall, you name it – and are just the epitome of easy, comforting and delicious. And don't let the anchovies scare you! We mitigate the saltiness with a few other ingredients, and they end up adding just a luscious depth of flavor that people will say they "just can't put their finger on."
Check out this recipe
And that’s it for these Tamari Heirloom Tomatoes with Crispy Rice!
If you make it, please tag me onPinterestorInstagramso I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Tamari Heirloom Tomatoes with Crispy Rice
5 from 3 votes
If you know someone who doesn't like tomatoes, try serving them this Tamari Heirloom Tomatoes with Crispy Rice dish and see if it changes their mind. These heirloom tomatoes are quickly marinated in ginger, garlic, scallion and tamari and served up with crispy rice. It's a simple, easy meal that goes perfectly with a fried egg.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:15 minutes mins
Total Time:30 minutes mins
Course: Appetizer, Main Course
Cuisine: American, Fusion, Japanese
Keyword: crispy, heirloom tomatoes, rice, tamari
Ingredients
- 2 medium heirloom tomatoes
- 2 large scallion stalks plus more as needed
- 3 large garlic cloves
- 1- inch knob of fresh ginger
- 2 thai red chilies seeds removed
- 3 tablespoons tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 cup cooked white sushi rice
- 1 tablespoon neutral oil such as canola, vegetable, grapeseed
Optional toppings
- 1/4 cup toasted almond slices
- 1 tablespoon chili crisp
Instructions
Cut up the heirloom tomatoes into small square pieces, about the size of a fingernail. Transfer the tomatoes and their juices to a bowl.
Finely slice the scallions. Add about 1 stalk (or 1/2 cup) to the tomatoes. Reserve the rest for topping.
Use a microplane to grate in the garlic cloves and the ginger. Finely chop the chilies and add them in as well.
Add the tamari, rice vinegar, honey and sesame oil to the bowl. Stir until everything is well combined. The mixture should be a bit liquidy as the tomatoes continue to release their juices. It'll mix with the other additions and get aromatic and delicious.
Put a pan on medium heat and add in the oil. Let this heat up to around 350°F then add in the rice in big chunks. Crisp them for 4 minutes on one side, or until they are golden. Then use a spatula to roughly break up the pieces, flip them and cook for another 4 minutes until gold and crispy throughout.
To serve, add the crispy rice to a bowl and ladle the tomatoes on top. Top with almonds, more scallions and chili crisp, and enjoy!
