) “Spice Up Your Meal with Sesame Rice Bowls
Welcome to my kitchen, fellow food enthusiasts! Today, I would like to share with you a spicy and savory recipe that will satisfy your cravings for Asian cuisine. This Instant Pot Spicy Sesame Rice Bowls recipe is a delicious bowl of pleasure that you can enjoy in just 30 minutes. Whether you are looking for a quick and easy weeknight dinner or a meal to impress your guests, this recipe is perfect for you.
The recipe consists of cooked white rice topped with beef top round steak, shiitake mushrooms, English cucumber, carrot, and green onion. What makes this dish special is the mouth-watering spicy sesame sauce that is poured over the ingredients. If you are a fan of sweet and spicy flavors, you will definitely fall in love with this recipe.
One of the great things about this dish is its versatility. The ingredients can be substituted or varied based on your preference. You can easily replace the beef with korean ground beef or even swap it out for sesame chicken meatballs. You could also add veggies like red bell pepper or even salmon instead of beef for a delicious twist.
This Spicy Sesame Rice Bowl recipe combines authentic Asian flavors with modern cooking techniques to create an unforgettable meal. So let’s put on our aprons and get started on making this quick and satisfying dish.
Why You’ll Love This Recipe
Attention all foodies and Asian cuisine enthusiasts! Are you in search of a quick, easy and absolutely delicious rice bowl recipe? Look no further! This Instant Pot Spicy Sesame Rice Bowl recipe is sure to send your taste buds on a sensational journey.
What’s not to love about this recipe? It is quick and easy to prepare, taking only 30 minutes from start to finish. As cooked white rice absorbs the flavorsome spicy sesame sauce, it creates an irresistible combination of textures and tastes that will leave you craving for more.
If you are a fan of Korean dishes like beef bibimbap or beef bulgogi, then this recipe is exactly what you need for your taste buds to go wild with excitement. With the potent combination of soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, red pepper paste gochujang, garlic cloves and shiitake mushrooms, this dish packs immense flavor that is not only robust but also subtly sweet and spicy.
This recipe caters to all diets! For those who are meat lovers, thinly sliced beef top round steak can be used. Alternatively for a vegetarian twist, substitute beef with korean ground beef, meatballs or even spicy salmon.
Not only is this Instant Pot Spicy Sesame Rice Bowl recipe easy to make and deliciously flavorful but it’s also perfect for meal prepping or as a quick lunch or dinner fix anytime you need it.
So what are you waiting for? Give this recipe a try and be prepared to be blown away by its amazing taste!
Ingredient List
Here are the ingredients you will need to create these spicy sesame rice bowls in your instant pot:
– 2 tbsp. sesame oil
– 1 lb. beef top round steak, sliced into thin strips
– 3 cloves of garlic, minced
– 1 tbsp. sugar
– 1 tbsp. soy sauce
– 1 tbsp. rice vinegar
– 1 tbsp. Korean red pepper paste (gochujang)
– 1/4 cup of water
– 3 cups of cooked white rice
– 1/2 cup of sliced shiitake mushrooms
– 1 carrot, julienned
– 1 English cucumber, thinly sliced
– 4 green onions, thinly sliced
– Toasted sesame seeds
– Salt and pepper to taste
Note: You can adjust the amount of Korean red pepper paste according to your taste preference for spiciness.
The Recipe How-To
Step 1: Cook the Beef and Shiitake Mushrooms
First, I gather ingredients 1 (beef top round steak) and 2 (shiitake mushrooms). I cut the beef into thin strips and slice the mushrooms thinly. I set my Instant Pot to “Sauté” mode and add oil (1 tbsp). Once the oil is hot, I add the beef and cook until browned. Then, I add the shiitake mushrooms into the pot and sauté it with the beef for a few minutes.
Step 2: Make The Spicy Sesame Sauce
In a small bowl, I whisk together ingredients 3-10 (soy sauce, sesame oil, sugar, garlic cloves, rice vinegar, red pepper paste, toasted sesame seeds, water) until smooth. Then, I set it aside.
Step 3: Combine The Cooked Beef And Sauce
Next, I pour in 2 cups water into the Instant Pot with the cooked beef and shiitake mushrooms. I pour the spicy sesame sauce into the pot over top of the meat mixture. Then, I stir everything well.
Step 4: Add Rice To Make Spicy Sesame Rice Bowls
I add cooked white rice (4 cups) to the Instant Pot on top of everything else in an even layer. Be careful not to mix it in. After that, I close my Instant Pot and set it to “Manual” for 3 minutes of high pressure cooking time.
Step 5: Quick Release Pressure And Serve
Once done cooking, I use quick release pressure and remove the lid once all pressure has been released. Now it’s time to serve! Let everyone assemble their own bowls by adding some rice from the Instant Pot into a large bowl or plate. Top with sliced carrot sticks, English cucumber slices, chopped green onions, and a fried egg, if desired.
Substitutions and Variations
Are you ready to spice things up in the kitchen? Then let’s talk about some substitutions and variations for this Instant Pot Spicy Sesame Rice Bowls Recipe.
First, if you’re not a fan of beef, try using ground chicken or turkey instead. You could also use tofu for a vegetarian option.
Not a fan of spicy food? No problem. Simply omit the red pepper paste and reduce the amount of black pepper used. You could add some honey or brown sugar for a hint of sweetness instead.
If you don’t have an Instant Pot, you could make this recipe on the stovetop. Simply cook the steak in a large skillet over medium-high heat until browned, then add in the garlic, mushrooms, and sauce. Simmer until the sauce has thickened, then serve over steamed rice.
Looking to add more veggies? Try adding some sliced bell peppers or snap peas to the dish. You could even replace the beef with shrimp or salmon for a seafood twist.
For those who want a bit of crunch in their rice bowl, try adding some quick pickled veggies like radish or carrot. And for something even more unique, substitute the white rice with coconut rice for a tropical twist.
The possibilities are truly endless with this recipe. Have fun experimenting and creating your own unique spin on it!
Serving and Pairing
Let’s talk about serving and pairing your Instant Pot Spicy Sesame Rice Bowls recipe. After all, what you serve with your dish can make all the difference.
First, let’s talk about portion sizes. This recipe makes four large servings, but if you’re cooking for a big family or want leftovers, you might want to double the recipe. I suggest serving this dish in shallow bowls to best appreciate the layers of flavors.
The spicy sesame rice bowls are delicious on their own but can be elevated with an incredible side dish. Here are a few of my top picks:
– Quick Pickled Carrots and Cucumbers: Thinly slice carrots and cucumbers, then mix them with rice vinegar, sugar, salt, and water. Let the veggies marinate while you cook the rice bowls.
– Fried Egg: Top your spicy sesame rice bowls with a fried egg for added protein and richness.
– Green Onions: Sliced green onions add brightness and color to your dish.
As far as drinks go, light beers or crisp white wines pair well with Asian flavors. Some great options include a Sauvignon Blanc or a light lager beer like Asahi Super Dry.
Lastly, the meal is full of umami flavors from soy sauce to sesame oil that make it a perfect match for a wide variety of other dishes. Why not pair it with some crispy kale chips seasoned with sesame seeds and soy sauce? Or maybe try it alongside some Korean BBQ beef skewers for an ultimate Korean-inspired feast?
With so many pairing options at your fingertips, it’s hard to go wrong when serving up Instant Pot Spicy Sesame Rice Bowls!
Make-Ahead, Storing and Reheating
Once you’ve savored the spicy sesame rice bowls, you will probably want to make more. So here are some ideas for preparing the dish in advance, storing it or reheating it.
Make-Ahead: The great news is that these bowls can be made ahead one day and kept in the fridge. First, allow the rice mixture to cool off completely before spooning it into an airtight container. This way, condensation won’t hurt your ingredients. Alternatively, store the rice and beef separately so that everything stays fresh until you heat it for serving.
Storing: If you have leftovers, store them on an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to moisten the rice and revive its texture.
Reheating: To reheat rice bowls bring them back to life, just spritz some water on top and give them a good stir to combine flavors. Then microwave uncovered at medium high power for about 2 minutes, stirring again halfway through until heated through. You can also reheat over medium-high heat in a saucepan or wok tossed with oil or additional sauce if necessary.
For best results, I recommend discarding any vegetables that may get soggy when reheated (such as cucumbers or avocado). Instead, chop up some fresh herbs and green onions as a garnish before serving. And don’t forget to top off with another fried egg – no matter how organized your meal prep has been, it’s always convenience food that wins the day!
Tips for Perfect Results
Now that you know how to make the Instant Pot Spicy Sesame Rice Bowls Recipe, here are some tips to ensure the perfect outcome.
1. Toast sesame seeds properly
Toasting sesame seeds enhances their flavor and aroma. Spread them out in a single layer on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes until golden brown. Remember to keep an eye on them as they can burn quickly.
2. Use low-sodium soy sauce
Soy sauce is an integral part of the recipe, but it’s high in sodium. Opt for low-sodium soy sauce or reduce the amount you use if you’re watching your sodium intake.
3. Don’t overcook the beef
Beef top round steak is used in this recipe, and it’s important not to overcook it. Overcooking can make it tough and chewy. Cook the beef for only one minute on each side in the Instant Pot before adding other ingredients.
4. Soak shiitake mushrooms before cooking
Before adding shiitake mushrooms to your dish, soak them in water for at least 20 minutes. This will rehydrate them, making them more tender and juicy.
5. Let cooked rice sit before serving
Once the rice is done cooking, let it sit for at least 10 minutes before serving it in bowls. This allows the rice to cool down a bit and helps it fluff up better.
6. Garnish with green onion and toasted sesame seeds
Garnish is an essential component of any dish, so consider topping your Instant Pot Spicy Sesame Rice Bowls with chopped green onions and toasted sesame seeds. These garnishes add flavor, texture, and color to your dish.
Remember these tips while making your rice bowl recipe because attention to detail goes a long way in creating the best outcome possible!
Bottom Line
In conclusion, this Instant Pot Spicy Sesame Rice Bowls Recipe is perfect for those who crave an explosion of flavors and aromas in their meals. The recipe’s versatility allows you to experiment with different substitutions and variations that suit your taste buds. Whether it’s beef, chicken, or salmon, this recipe has everything covered.
The combination of the spicy sesame sauce and pickled vegetables is a match made in heaven. It will make your taste buds dance and leave you feeling satisfied. With the use of an Instant Pot, you can make this dish in under 30 minutes, making it a quick and easy meal option on busy days.
The detailed tips and recommendations provided in this article guarantee perfect results every time you prepare this savory meal. From storing to reheating, we got you covered. We also answered some of the frequently asked questions that may arise as you embark on this cooking journey.
Therefore, don’t hesitate to try out this recipe today and enjoy the mouth-watering flavors of Asian cuisine at home. As George Orwell once said, “Good food is worth a thousand words.” Start cooking now!
Instant Pot Spicy Sesame Rice Bowls Recipe
Ingredients
- 1/3 cup korean red pepper paste (gochujang)
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 3 garlic cloves, crushed with press
- 1 lb beef top round steak, cut against grain into very thin 2-inch long slices
- 12 ounces medium shiitake mushrooms, stemmed
- 1 seedless English cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1/4 teaspoon salt
- 5 ounces Baby Spinach
- 6 cups cooked white rice, hot
Toppings
- thinly sliced green onion (to taste)
- shredded carrot (to taste)
- cabbage kimchi (to taste)
- sesame seeds (to taste)
Instructions
- In large bowl, whisk red pepper paste, sesame oil, soy sauce, sugar, garlic and 1/4 cup of water until smooth; set aside 1/2 cup of sauce. To bowl with remaining sauce, add beef and pinch salt, tossing to coat. Let stand at least 10 minutes or refrigerate up to overnight.
- Add beef to pressure-cooker pot along with mushrooms. Cover, lock and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 10 minutes.
- While beef cooks, toss cucumber with vinegar and 1/4 teaspoon of salt; set aside.
- Release pressure by using quick-release function. Divide spinach among 6 serving bowls; top each with 1 cup of rice. Drain cucumbers. Top rice with beef, mushrooms, cucumbers, green onions, carrots, kimchi and sesame seeds; drizzle with reserved sauce.