Egg Roll in a Bowl

I love rice bowls. My five year old daughter, Caroline, loves rice bowls, too. My husband is learning to like rice bowls.


The internet seems to be crawling with recipes for "egg roll in a bowl." I've made this a lot of times and I think it's right where I like it to be.


There is a crunch from the cabbage, a little sweet from maple syrup, a little spice from sriracha, salt from soy sauce, and acid from the rice vinegar. The bed of rice mellows out the bold flavors and sriracha mayo performs the perfect union for all flavors.




Egg Roll in a Bowl

Serves 4

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2 cups rice


1 pound pork sausage

8 oz. fresh mushrooms, sliced

3 garlic cloves, crushed

1 teaspoon ginger paste

16 oz. sliced cabbage (around ½ med. head)

¼ cup soy sauce

2 tablespoons rice vinegar

2 tablespoons maple syrup

2 teaspoons sriracha sauce

⅛ teaspoon white pepper (black works, too)


Sriracha Mayo

½ cup mayonnaise

1 tablespoon sriracha

1 tablespoon sugar

1 teaspoon rice vinegar

pinch of salt


garnish with chives or spring onions and sprinkle black sesame seeds


Cook rice as package directs.


In a deep skillet brown sausage. Add mushrooms, garlic, and ginger paste. Saute until mushrooms are just tender. Add sliced cabbage, soy sauce, rice vinegar, maple syrup, sriracha, and pepper. Cover and simmer until cabbage is tender but still has a little crunch. Taste for salt.


In a small bowl whisk together sriracha mayo ingredients. Pour into a plastic sandwich bag and snip the corner off to pipe over rice bowls.


To assemble; start with a bed of rice, then top with a generous amount of the meat and cabbage mixture. Pipe sriracha mayo over top and garnish with chives or spring onions. Finish it off with a sprinkle of sesame seeds.


Enjoy!

Hope


I'd love to hear feedback if you make this recipe! I'll take the good and the bad:) Tag recipes on instagram with #hopestable.

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