California-style Mini Rice Bowls

Ingredients

While the original Nasi Kucing is known for its bold and spicy flavors, the California-style Mini Rice Bowls take a milder approach, focusing on fresh and vibrant ingredients. The traditional Indonesian spices are replaced with California-inspired flavors, such as citrusy dressings, avocado, and locally sourced vegetables. The original Nasi Kucing is typically served with small portions of various side dishes, but the California-style version combines all the elements into a single, well-balanced bowl. We alse have the original recipe for Nasi kucing, so you can check it out.

• 2 cups (470ml) cooked jasmine rice 2 cups (470ml) cooked jasmine rice
• 1 cup (240ml) mixed salad greens 1 cup (240ml) mixed salad greens
• 1/2 cup (75g) cherry tomatoes, halved 1/2 cup (75g) cherry tomatoes, halved
• 1/2 cup (75g) cucumber, diced 1/2 cup (75g) cucumber, diced
• 1/4 cup (30g) red onion, thinly sliced 1/4 cup (30g) red onion, thinly sliced
• 1/4 cup (30g) carrots, julienned 1/4 cup (30g) carrots, julienned
• 1/4 cup (30g) bell peppers, thinly sliced 1/4 cup (30g) bell peppers, thinly sliced
• 1/4 cup (30g) avocado, sliced 1/4 cup (30g) avocado, sliced
• 4 ounces (113g) grilled chicken breast, sliced 4 ounces (113g) grilled chicken breast, sliced
• 4 ounces (113g) grilled shrimp, peeled and deveined 4 ounces (113g) grilled shrimp, peeled and deveined
• 2 tablespoons (30ml) citrus vinaigrette dressing 2 tablespoons (30ml) citrus vinaigrette dressing
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the cooked jasmine rice with salt and pepper to taste.
2. 2.
   Divide the rice into individual serving bowls.
3. 3.
   Arrange the mixed salad greens, cherry tomatoes, cucumber, red onion, carrots, bell peppers, avocado, grilled chicken breast, and grilled shrimp on top of the rice.
4. 4.
   Drizzle the citrus vinaigrette dressing over the bowls.
5. 5.
   Garnish with fresh cilantro.
6. 6.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Avocado — Choose ripe avocados for a creamy texture. To prevent browning, drizzle with lemon or lime juice.
• Grilled chicken breast — Marinate the chicken in your favorite California-inspired marinade for extra flavor.
• Grilled shrimp — Season the shrimp with a sprinkle of salt, pepper, and a squeeze of lemon juice before grilling.
• Citrus vinaigrette dressing — Make your own dressing by combining citrus juice (such as orange or lemon), olive oil, honey, Dijon mustard, salt, and pepper.

Tips & Tricks

• For a vegetarian version, replace the grilled chicken and shrimp with grilled tofu or tempeh.
• Customize the toppings based on your preferences. Add sliced radishes, corn kernels, or sliced almonds for extra crunch.
• Experiment with different dressings like a creamy avocado dressing or a tangy cilantro-lime dressing.
• To save time, use pre-cooked rice or leftover rice from a previous meal.
• Make a larger batch of the citrus vinaigrette dressing and store it in the refrigerator for future use.

Serving advice

Serve the California-style Mini Rice Bowls as a light lunch or dinner. They can also be served as a colorful and nutritious appetizer for parties or gatherings. Pair them with a side of fresh fruit or a green salad for a complete meal.

Presentation advice

Arrange the ingredients in an aesthetically pleasing manner, creating a colorful and visually appealing bowl. Garnish with fresh cilantro for a pop of green. Serve the bowls on a wooden platter or individual plates to enhance the presentation.