This Tamari Heirloom Tomatoes with Crispy Rice bowl is one of my ultimate comfort foods. It’s so easy to make, and you’ll be left with a savory, summery, slightly sweet, slightly acidic, dream bowl. All you need to add is a fried egg on top, and you’ll be left with heirloom tomato heaven. If you have any friends over who don’t think they like tomatoes, have them try this and it just might change their mind.
This meal is also insanely adaptable. You can omit the rice, you can choose not to crisp the rice, you can add a protein or you can serve it as a dip! It’s really one of those recipes that once you try it, you’ll be dying to find ways to adapt it.
Table of contents
Ingredients for these tamari heirloom tomatoes
The ingredients are simple. Once you have them all set and ready, after that it’s just a quick mix and you’re done! Here is everything you need:
- 2 medium heirloom tomatoes
- 2 large scallion stalks, plus more as needed
- 3 large garlic cloves
- 1-inch knob of fresh ginger
- 2 Thai red chilies, seeds removed
- 3 tablespoons tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 cup cooked white sushi rice
- 1 tablespoon neutral oil such as canola, vegetable, grapeseed
Optional toppings for this heirloom tomato and crispy rice bowl
True magic is in the toppings – DUH. Toppings are my favorite part, and here are some that I recommend for this bowl:
- 1/4 cup toasted almond slices
- 1 tablespoon chili crisp
- 2 tablespoons toasted sesame seeds
- Sliced scallions
- A fried egg (Or a jammy egg! Or a poached one!)
- Slow-roasted salmon (yum!)
How to prepare this tamari heirloom tomato bowl
The recipe is very simple, you just mix and then “fry” up your rice. To start, cut up the heirloom tomatoes into small square pieces, about the size of a fingernail. Transfer the tomatoes and their juices to a bowl.
Finely slice the scallions. Add about 1 stalk (or 1/2 cup) to the tomatoes. Reserve the rest for topping.
Use a microplane to grate in the garlic cloves and the ginger. Finely chop the chilies and add them in as well.
Add the tamari, rice vinegar, honey and sesame oil to the bowl. Stir until everything is well combined. The mixture should be a bit liquidy as the tomatoes continue to release their juices. It’ll mix with the other additions and get aromatic and delicious.
How to make the crispy rice
This isn’t your usual crispy rice, it’s a quick, very easy and loose way to make big chunks of golden and delicious crispy rice. To do this, put a pan on medium heat and add in the oil. Let this heat up to around 350°F then add in the rice in big chunks. Crisp them for 4 minutes on one side, or until they are golden. Then use a spatula to roughly break up the pieces, flip them and cook for another 4 minutes until gold and crispy throughout!
To serve this bowl, add the crispy rice to a bowl and ladle the tomatoes on top. Top with almonds, more scallions and chili crisp, and enjoy!
Looking for similar recipes?
Here are some that I think you will love if you love this style of bowl!
Sun Dried Tomato Chickpeas & Date Syrup Oyster Mushroom Bowl
Radish Greens Salad on Avocado Toast
Anchovy Beans
And that’s it for these Tamari Heirloom Tomatoes with Crispy Rice!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Ingredients
- 2 medium heirloom tomatoes
- 2 large scallion stalks , plus more as needed
- 3 large garlic cloves
- 1- inch knob of fresh ginger
- 2 thai red chilies, seeds removed
- 3 tablespoons tamari, or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 cup cooked white sushi rice
- 1 tablespoon neutral oil, such as canola, vegetable, grapeseed
Optional toppings
- 1/4 cup toasted almond slices
- 1 tablespoon chili crisp
Instructions
- Cut up the heirloom tomatoes into small square pieces, about the size of a fingernail. Transfer the tomatoes and their juices to a bowl.
- Finely slice the scallions. Add about 1 stalk (or 1/2 cup) to the tomatoes. Reserve the rest for topping.
- Use a microplane to grate in the garlic cloves and the ginger. Finely chop the chilies and add them in as well.
- Add the tamari, rice vinegar, honey and sesame oil to the bowl. Stir until everything is well combined. The mixture should be a bit liquidy as the tomatoes continue to release their juices. It'll mix with the other additions and get aromatic and delicious.
- Put a pan on medium heat and add in the oil. Let this heat up to around 350°F then add in the rice in big chunks. Crisp them for 4 minutes on one side, or until they are golden. Then use a spatula to roughly break up the pieces, flip them and cook for another 4 minutes until gold and crispy throughout.
- To serve, add the crispy rice to a bowl and ladle the tomatoes on top. Top with almonds, more scallions and chili crisp, and enjoy!
Comments
Love all the flavors here and the pairing with crunchy rice is just fantastic. I ended up mincing my garlic/ginger instead of grating (don’t have a grater) and it still turned out fantastically. A great new way to use those gorgeous summer tomatoes
I’m so excited to try out this recipe this week!
So grateful to have found your website. Your recipes are used weekly in our house. Your gazpacho and salmon recipe has become one of my all time favorites.
This comment makes me so happy! I’m so thrilled you found my page and I’m so glad you love that gazpacho, it’s one of my favorites!
Making this! How many does this serve approx? Thank you!!
It serves 2 hungry people 🙂
I had a whole crapton (official measurement) of tomatoes that needed to be used up and my partner is one of those weirdos that doesn’t like tomatoes, so this was the PERFECT recipe! So easy and absolutely delicious. Love the bold flavors and it was really fun to make the crispy rice. Love how veggie-forward your recipes are. I always find some new flavor combinations and come to this site almost daily for inspiration! Thank you for being awesome and sharing such unique recipes! <3
This comment made my day! Thank you for taking the time to leave a review, and I’m glad this helped out with (some of) your tomatoes haha
Super flavourful with a wonderful combination of textures! Chose to omit the chilies and sub red pepper flakes instead. Thank you for your fantastic recipes!
I’m so thrilled you made this and liked it! And good call on the sub, such a good swap 🙂
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