Name: Teriyaki meatball rice bowl with edamame salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/2 cups sushi (or shortgrain) rice; 1 3/4 cups (430ml) cold water; 1 large carrot, julienned; 1 avocado, sliced; 4 soft-boiled eggs, halved; Toasted sesame seeds, to serve; MEATBALLS; 500g pork mince; 4 green onions, thinly sliced; 4cm piece ginger, finely grated; 1/4 cup breadcrumbs; 1 Tbsp soy sauce; 2 tsp sesame oil; 1 free-range egg, lightly whisked; 2 Tbsp vegetable oil; EDAMAME SALAD; 1 Tbsp sesame oil; 1 Tbsp rice vinegar; 2 tsp honey (or brown sugar); 200g packet frozen edamame beans, thawed; 1 lebanese cucumber, diced; 2 green onions, thinly sliced; TERIYAKI SAUCE; 2 1/2 Tbsp soy sauce; 2 Tbsp honey (or brown sugar); 1 garlic clove, crushed; 2/3 cup water, plus 2 Tbsp extra; 2 tsp cornflour

Don’t look past this teriyaki meatball rice bowl, it’s the ultimate dinner packed with protein and vegies. With succulent meatballs and an edamame salad, this recipe costs less than $5 per serve. It’ll keep everyone happy at the dinner table while keeping your wallet full.

Ingredients

1 1/2 cups sushi (or shortgrain) rice

1 3/4 cups (430ml) cold water

1 large carrot, julienned

1 avocado, sliced

4 soft-boiled eggs, halved

Toasted sesame seeds, to serve

MEATBALLS

500g pork mince

4 green onions, thinly sliced

4cm piece ginger, finely grated

1/4 cup breadcrumbs

1 Tbsp soy sauce

2 tsp sesame oil

1 free-range egg, lightly whisked

2 Tbsp vegetable oil

EDAMAME SALAD

1 Tbsp sesame oil

1 Tbsp rice vinegar

2 tsp honey (or brown sugar)

200g packet frozen edamame beans, thawed

1 lebanese cucumber, diced

2 green onions, thinly sliced

TERIYAKI SAUCE

2 1/2 Tbsp soy sauce

2 Tbsp honey (or brown sugar)

1 garlic clove, crushed

2/3 cup water, plus 2 Tbsp extra

2 tsp cornflour

Method

Step 1

Place sushi rice in a sieve and rinse under cold running water until the water runs clear. Transfer to a medium saucepan, add water, cover, and bring to a simmer over medium heat. Reduce heat to low and cook for 15 minutes. Without taking off the lid, remove from heat and leave to stand for 10 minutes. Fluff up rice with a fork just before serving.

Step 2

Meanwhile, for the meatballs, combine all ingredients (except oil) in a large bowl and season. Roll tablespoonfuls into meatballs. You will have about 18 in total (see tip).

Step 3

Heat vegetable oil in large frying pan over medium-high heat. Add meatballs and cook, turning occasionally, for 12–15 minutes or until cooked through.

Step 4

For the edamame salad, place sesame oil, rice vinegar and honey in a medium bowl, then whisk with a fork to combine. Add remaining ingredients and toss to coat. Season to taste.

Step 5

For the teriyaki sauce, combine soy sauce, honey, garlic and water in a small saucepan on medium heat and bring to a simmer. In a small bowl, stir cornflour and extra water until smooth. Add cornflour mix to the pan and cook, stirring, for 2–3 minutes or until the sauce is thick and smooth.

Step 6

To serve, divide rice between bowls, top with edamame salad, egg, meatballs, carrot and avocado. Drizzle meatballs with teriyaki sauce. Sprinkle with sesame seeds.

Cook’s tip

Meatballs can be made up to a day in advance and stored uncooked on a covered tray in the fridge. Add sliced red chilli to your bowl for a spicy kick.