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As a culinary enthusiast, I’m always on the lookout for dishes that bring a unique twist to the table. This Sticky Ginger Rice Bowl recipe is one such gem. It’s a delightful blend of sweet and spicy, with a refreshing touch of pickled vegetables and mango. Trust me, once you try this, you’ll be hooked! And don’t worry, I’ll guide you through each step to make this recipe a breeze.
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Prep time: 20 minutes | Cooking time: 15 minutes | Total time: 35 minutes
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Ingredients
| Ingredients | Quantity |
|---|---|
| Fusia Soy Sauce | 1/4 cup |
| Specially Selected Raw Honey | 2–3 tablespoons |
| Vinegar | 2 tablespoons |
| Garlic | 1 clove |
| Fresh Ginger | 1-inch knob |
| Sambal Oelek or Fusia Sriracha | 1 tablespoon |
| Uncooked White or Jasmine Rice | 1 1/2 cups |
| Carrots, shredded | 2 |
| Large Cucumber, halved and sliced | 1 |
| Rice Vinegar, Oil, Salt, and Sugar | Just a little bit |
| Earth Grown Vegan Meatless Meatballs | One 16-ounce bag |
| Large Mango, peeled and cubed | 1 |
| Cilantro for topping | As needed |
Instructions
- Cook the rice: Follow the package directions to cook the rice.
- Blend the sauce: Combine all sauce ingredients in a blender or food processor until smooth.
- Prepare the pickled vegetables: Toss your vegetables with enough vinegar and oil to just barely coat. Season with salt and sugar. You’ve now made a very simple pickled vegetable salad.
- Cook the meatballs: Heat a large skillet over medium-high heat. Add the meatballs and most of the sauce. Sauté for 5-8 minutes, shaking the pan to move them around and coat them in the sticky sauce until they are cooked through. You can also cover the pan with a lid to speed up the cooking time for the meatballs.
Serving
Serve the meatballs over rice with a scoop of the pickled vegetables, mango, and a handful of cilantro. Spoon a little bit of extra sauce over the top. Enjoy!
