Umami Rice Bowl

This delicious rice bowl is full of umami flavor thanks to sauteed mushrooms and seasoned tilapia.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 719 Calories

Ingredients

• 1 cup long-grain rice
• 1 pinch freshly ground black pepper to taste
• 1 pinch red pepper flakes, or to taste
• 1 teaspoon Sriracha sauce, or to taste
• 2 pinches garlic powder, or to taste
• 4 cups sliced baby bella mushrooms
• 2 frozen tilapia fillets
• 2 pinches dried parsley to taste
• 0.25 cup butter, divided
• 2.75 cups water, divided
• 1.5 tablespoons soy sauce, divided

Recipe Instructions

Step 1

Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Step 2

Meanwhile, combine mushrooms, 1/2 cup water, and 1 tablespoon soy sauce in a large skillet. Cook over high heat until water has completely evaporated, about 5 minutes. Add 2 tablespoons butter and saute on high heat until mushrooms are browned. Reduce heat to medium. Season with 1 pinch garlic powder and red pepper flakes; push mushrooms to one side and add tilapia fillets.

Step 3

Season tilapia fillets with remaining 1/2 tablespoon soy sauce, 1 pinch garlic powder and 1 pinch black pepper. Pour remaining 1/4 cup water into the skillet and cover immediately. Cook over medium heat, flipping halfway through, until tilapia is opaque and flakes easily with a fork, 10 to 15 minutes. Uncover skillet and allow water to fully evaporate. Remove from heat.

Step 4

Top mushrooms and tilapia with parsley. Chop tilapia into chunks using a spatula.

Step 5

Divide cooked rice between 2 bowls and add 1 tablespoon butter to each. Top first with mushrooms, then tilapia chunks. Serve with Sriracha sauce on the side.