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With just a handful of simple ingredients, this comforting bowl of heirloom tomatoes laced with tamari and crispy rice brings together just the right balance of Asian-inspired flavors. Tangy tomatoes pair great with the savory sauce, making it a meal you won’t forget.
I stumbled on this dish one summer, when my garden was exploding with tomatoes. Ever since, it’s been our go-to dinner for hot evenings when nobody wants to cook for ages.
Ingredients
- 2 medium heirloom tomatoes: go for the ripest and most fragrant you can find since big flavor is key here
- 2 large scallion stalks: plus a few extras for topping, they add brightness and color
- 3 big garlic cloves: fresh garlic brings loads of flavor
- One 1-inch knob of fresh ginger: choose one that's firm and shiny for the best kick
- 2 seeded Thai red chilies: use more or less depending how spicy you want it
- 3 tablespoons tamari or soy sauce: tamari has a deeper, less salty flavor
- 1 tablespoon rice vinegar: gives balance to the honey’s sweetness
- 1 tablespoon honey: local, raw honey really shines here
- 2 teaspoons toasted sesame oil: splurge on a good bottle for awesome aroma
- 1 cup of cooked sushi white rice: cold rice works best for maximum crispiness
- 1 tablespoon neutral oil like canola, vegetable, or grapeseed: pick one with a high smoke point
Step-by-Step Directions
- Tomato Prep:
- Chop up your heirloom tomatoes into bite-sized cubes. Dump them (juices and all) into a roomy bowl for mixing.
- Prepping Aromatics:
- Thinly slice the scallions. Stir about one stalk into your tomatoes. Save the rest for topping at the end for a pop of color and freshness.
- Mixing in the Flavors:
- Grab a microplane or fine grater and shred both the garlic and ginger right into the bowl. Dice up your chilies and toss them in with everything else. This makes the flavor-packed base.
- Making the Sauce:
- Pour in the tamari, rice vinegar, honey, and sesame oil. Mix it all up until smooth. The mixture should still be a touch runny, because the tomatoes will release more juice while sitting.
- Crisping the Rice:
- Heat your frying pan on medium, add the neutral oil, and let it get up to about 350°F (175°C). Drop the cold rice in, keeping it in large chunks. Let it brown on one side for about 4 minutes till it gets a deep golden crust.
- Finishing Touches:
- Break up the crispy rice with a spatula, flip, and keep frying until the other side gets crunchy and golden—about 4 more minutes. To serve, layer the crispy rice in a bowl and spoon the tomatoes right on top. Top with more scallions, some chopped almonds, and chili crisp if you want it.
Tamari really makes this shine for me. It's made from fermented soybeans only (no wheat), so it’s more mellow and less sharp than regular soy sauce—super savory, too. Fun story: my tomato-hating kid asked for third helpings when I first put this on the table.
Keeping and Prepping Ahead
The tomato mix stays fresh in the fridge three days and gets even tastier with time. Store the crispy rice in a separate airtight container at room temp so it keeps its crunch. To warm it up, toss the rice in a hot pan briefly, and gently reheat the tomato sauce before piling everything together.
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Twists and Switch-Ups
This one’s super flexible. Sub in cherry tomatoes, halved, for an even quicker version. If you’re gluten-free, tamari’s the way to go—skip regular soy sauce. For a vegan swap, use maple or agave syrup instead of honey.
How to Serve
This makes a cool starter for an Asian-inspired dinner or a light meal with a sesame seaweed salad on the side. Want it heartier? Add some grilled marinated tofu or slap a fried egg on top. Warm sake or green tea in a mug fits perfectly with the whole vibe.
Frequently Asked Questions
- → What type of rice works best for this?
Cooked white sushi rice is perfect to achieve a great crispy texture when pan-fried.
- → Can I swap tamari with something else?
Yes, regular soy sauce works great if tamari isn't available.
- → How can I make it less spicy?
Remove the seeds from the Thai peppers and use less chili crisp on top.
- → Can I prep any parts of this ahead?
The tomato base and toppings can be prepped earlier, but crispy rice tastes best when freshly fried.
- → What other toppings could I use?
Sesame seeds, fresh herbs like cilantro, or roasted peanuts are great alternatives to almonds.