Name: Umami Rice Bowl
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Water, divided - 2 ¾ cups; Long-grain rice - 1 cup; Sliced baby bella mushrooms - 4 cups; Soy sauce, divided - 1 ½ tablespoons; Butter, divided - ¼ cup; Garlic powder, or to taste - 2 pinches; Red pepper flakes, or to taste - 1 pinch; Frozen tilapia fillets - 2; Freshly ground black pepper to taste - 1 pinch; Dried parsley to taste - 2 pinches; Sriracha sauce, or to taste (Optional) - 1 teaspoon

Ingredients for - Umami Rice Bowl

1. Water, divided 2 ¾ cups

2. Long-grain rice 1 cup

3. Sliced baby bella mushrooms 4 cups

4. Soy sauce, divided 1 ½ tablespoons

5. Butter, divided ¼ cup

6. Garlic powder, or to taste 2 pinches

7. Red pepper flakes, or to taste 1 pinch

8. Frozen tilapia fillets 2

9. Freshly ground black pepper to taste 1 pinch

10. Dried parsley to taste 2 pinches

11. Sriracha sauce, or to taste (Optional) 1 teaspoon

How to cook deliciously - Umami Rice Bowl

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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.