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Hearty Sous Vide Rice Bowl

Hearty Sous Vide Rice Bowl
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Discover how to make a delicious Hearty Sous Vide Rice Bowl that is packed with flavor and nutrients. Elevate your cooking skills with this easy recipe!

Ingredients

Scale
  • 1/3 cup (80 ml) long grain rice
  • 2 tsp. (10 ml) vegetable oil, divided
  • 3/4 tsp. (4 g) sea salt, divided, plus more
  • 1 large carrot, peeled, cut into 1/2″ (1.25 cm) pieces
  • 1 tsp. (5 ml) fresh lime juice
  • 1 tsp. (5 ml) pure maple syrup
  • 1/2 tsp (3 ml). cumin powder
  • 1 1/4 tsp. (6 ml) toasted sesame oil, divided
  • 4 oz. (115 g) button mushrooms, sliced (about 2 cups)
  • 1/4 tsp. (1 g) cornstarch
  • 1 tsp. (5 ml) soy sauce
  • Fearless Sous Vide Poached Egg, sliced scallions, fried shallots, crushed peanuts, and hot sauce (for serving; optional)
  • A sous vide machine; three 1-qt-size vacuum-sealable or resealable plastic freezer bags

Instructions

  1. Attach the sous vide device to the side of a tall, large pot and fill it with warm water.
  2. In a vacuum-sealable or resealable plastic bag, combine the rice, half of the vegetable oil, a portion of sea salt, and water, then gently shake to mix them together.
  3. In a separate bag, mix the carrot pieces with lime juice, maple syrup, cumin powder, a small amount of sesame oil, and a bit of sea salt, and shake the bag carefully to blend.
  4. In a third bag, combine the sliced mushrooms with cornstarch, soy sauce, the remaining vegetable oil, and a dash of sea salt, then shake to mix well.
  5. Remove as much air as possible from each bag by sealing them or partially closing the freezer bags, then submerge them in the water, ensuring they don’t float, using a utensil to hold them underwater if needed. Heat the water to 190°F.
  6. Let the bags cook for 35 minutes, occasionally turning the bags with mushrooms and carrots as they tend to float. Check for air in the bags after about 5–10 minutes and release it if necessary by opening a corner, then resealing underwater. Alternatively, weigh the bags down, but be cautious as the water is quite hot.
  7. Take the bags out of the water and open them. Pour the rice into a medium bowl and place the mushrooms on top. Remove the carrots from their liquid, reserving it as a flavorful sauce to drizzle over your dish.
  8. Finish the rice bowl by adding the poached egg, scallions, fried shallots, crushed peanuts, and hot sauce if desired, and remember to use the reserved carrot sauce for extra flavor.

Notes

  • Enhance mushroom flavor by marinating longer before cooking
  • Add toasted sesame seeds for a crunchy texture
  • Experiment with shiitake or oyster mushrooms for a unique taste profile

Nutrition

Find it online: https://sousviderecipe.com/hearty-sous-vide-rice-bowl/