Avoid Food Waste with a Simple Fried Egg Sushi Rice Bowl

I've been talking about how I'm working towards a no waste week. We're headed off on a much anticipated vacation next week and I'm trying to get rid of all our food so that it doesn't spoil before we get back. There are a few eggs left along with a good bit of seasonal produce that I need to use up. And, of course, we have a pantry full of rice varieties.

I think it would be really delicious to use Forbidden rice for this as well. I wanted the egg to have a creamy consistency so that it would coat the already sticky sushi rice and add a richness to the flavor. Don't be afraid of a runny egg, you'll find some serious depth of flavor. You could also poach this egg but I went ahead and did an egg fried on one side. I added heirloom tomatoes, zucchini, and sweet Vidalias. You could also add some crispy fried scallions and they would work even better than the Vidalias because of the added texture.

Finish it off with a good spritz of olive oil and a pinch of Fleur de sel and you're in for a balanced flavor combination.

Fried Egg Sushi Bowl

1/2 cup sushi rice, cooked according to directions

2 tbsp olive oil

½ sweet Vidalia onion, chopped

1/2 zucchini, quartered, chopped

1 tsp red chili paste

1 heirloom tomato, seeds and juice removed, chopped

1 local egg

Fleur de sel

Olive oil

Method

1. Add 1 tbsp olive oil to a skillet and heat up to medium heat. Add in onion and cook until softened.

2. Add in zucchini and chili paste, cook two minutes. Add in tomato and cook another minute.

3. In a small non-stick skillet, add in 1 tbsp olive oil and egg. Cook on one side, about 3 minutes. Should be runny in the middle.

4. Plate up dish by adding a scoop of sushi rice on the bottom. Top with veggies and top with egg.

5. Garnish with olive oil and Fleur de sel.

Like this? Follow me on Twitter.