quick meal

This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.

Crunchy California Roll Sushi Bowl Recipe by Tasty

water

kosher salt,

sushi rice, rinsed until the water runs clear

sugar

rice vinegar

canola oil

panko breadcrumbs

½ teaspoon pepper, plus more to taste

mayonnaise

siracha

oz crab, 2 cans, drained

persian cucumber, thinly sliced

radishes, thinly sliced

nori, thinly sliced

scallion,

sesame seed

pickled ginger

avocado, diced

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.

In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.

Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.

Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.

In a small bowl, stir together the mayonnaise and Sriracha until smooth.

To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.

https://vid.tasty.co/output/119634/landscape_480/1544739524

Grab some Naan! 

Chicken Karahi is a fragrant Pakistani Chicken Curry that will have you wanting to savor every last bite!

Chicken Karahi (Pakistani Chicken Curry)

Tbsp oil

ginger,

garlic cloves,

lb chicken breast,

tomatoes, diced (roughly 3 c)

green chilies, seeded and chopped (Serrano or Jalapeno)

tsp cumin

tsp chili powder

salt

½ tsp red pepper flakes

turmeric

Tbsp fresh cilantro, chopped

In a large, non-stick sauté pan with high...

In a large, non-stick sauté pan with high sides or cast iron skillet, heat the oil over medium high heat. Add the garlic and ginger. Sauté for 10-20 seconds, until fragrant.

Add the chicken pieces and cook for 1-2...

Add the chicken pieces and cook for 1-2 minutes, until lightly browned on all sides.

Reduce the heat to medium low. Add the...

Reduce the heat to medium low. Add the tomatoes, chilies, cumin, chili powder, salt, red pepper flakes, and turmeric. Mix well.

Cover the pan and simmer until the chicken...

Cover the pan and simmer until the chicken is cooked through and the liquid is mostly absorbed, 20 min. If there is still too much liquid after cooking for 20 minutes, remove the lid and cook, uncovered until it thickens (5-10 min).

Garnish with slices of fresh ginger, sliced chilies,...

Garnish with slices of fresh ginger, sliced chilies, and fresh cilantro.

Serve with warm naan bread or rice.

https://mediavine-res.cloudinary.com/video/upload/lus1cvtbalzgpwpgpbti.mp4

Chicken Karahi (or Kadai Chicken) is a fragrant Pakistani Chicken Curry that will have you wanting to dig in and savor every last bite!

Chicken Karahi (Kadai Chicken) -- Pakistani Chicken Curry

A delicious, super simple meal that's ready in under 30 minutes!

Instant Pot Sticky Korean Chicken

soy sauce

honey

Gochujang ((Korean chili paste))

sesame oil

garlic, grated

chicken breasts

white rice,

kimchi

mango, sliced

sesame seeds and green onions,

1. In the bowl of your instant pot the soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add the chicken, tossing to coat.&nbsp;Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the quick release valve and release the steam. If needed to thicken the sauce, set the instant post to&nbsp;sauté&nbsp;and cook 10 minutes or until the sauce thickens and coats the chicken. If the sauce seems thin, just continue to cook on&nbsp;sauté, checking often until the sauce is your desired consistency.2. To serve, spoon the chicken and sauce over bowls of rice.&nbsp;Toss the kimchi with the mangos and serve alongside the chicken.&nbsp;Sprinkle toasted sesame seeds and green onions.&nbsp;Enjoy!&nbsp;

1. In the bowl of your crockpot,&nbsp;combine 2 tablespoons water, the soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add the chicken, tossing to coat.&nbsp;Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours. If the sauce needs thickening, turn the heat to high and cook uncovered for 30 minutes.&nbsp; Finish as directed above.

SLOW COOKER DIRECTIONS

Sesame Roasted Asparagus, Egg and Bacon Salad

asparagus,

kosher salt and pepper

sesame seeds,

bacon

basil,

olive oil

balsamic vinegar

lemon

red pepper flakes

buffalo mozzarella cheese

cherry tomatoes, halved

eggs,

edible flowers,

1. Preheat the oven to 425 degrees F.&nbsp;2. On a large baking sheet, toss together the asparagus, a drizzle of olive oil, salt and pepper. Add the sesame seeds and toss once more, arrange the asparagus in an even layer on the baking sheet. Lay the bacon flat over the asparagus. Transfer to the oven and roast for 20-25 minutes or until the bacon is crispy. Remove from the oven and drain off most of the bacon grease. Add the basil and gently toss.&nbsp;3. Meanwhile, whisk the olive oil, balsamic, lemon juice, and a pinch each of salt &amp; pepper, and crushed red pepper flakes in a small bowl.&nbsp;4. Arrange the asparagus and bacon on a platter. Tear the cheese and scatter over the asparagus. Add the tomatoes, and eggs. Serve drizzled with the balsamic vinaigrette. Enjoy!&nbsp;

A great summery dish, also great for cooking on a bbq. The chorizo juices mingle with the juices from the cooked mussels in the most delicious way.

Mussels with fennel and chorizo

kg mussels

onion, diced

dices

chorizo

bay leaf

ml of white wine

Honey Garlic Chicken Stir Fry. A quick and easy one skillet weeknight meal that takes less than 30 minutes to make!

Honey Garlic Chicken Stir Fry

oil (divided)

broccoli

chicken breasts (cut into 1 inch pieces)

garlic (minced)

cornstarch

salt and pepper

sesame seeds for garnish (if desired)

Heat 1 tablespoon of oil in a large skillet. Add in the broccoli and sauté until tender and caramelized, 4-5 minutes. Remove from the pan and set aside.

Add the remaining tablespoon of oil to the same pan. I cook my chicken in two batches to ensure it gets crispy and caramelized on the outside. Add the garlic and cook for an additional minute.

Meanwhile in a small bowl combine soy sauce, water, honey and sesame oil.

Add the sauce to the pan along with the broccoli. In a small bowl mix the cornstarch with a tablespoon of cold water. Slowly whisk in the cornstarch mixture into the sauce. Simmer until the sauce has thickened, 1-2 minutes.

Season with salt and pepper and serve immediately with sesame seeds for garnish, if desired.

https://content.jwplatform.com/videos/GC1p6Zua.mp4

Honey-Garlic-Chicken-Stir-Fry-Rec

This Delish.com recipe will be ready before your table is set.

Instant Pot Chicken & Rice

yellow onion, chopped

garlic,

oregano

smoked paprika

c. white rice

Kosher salt

black pepper

chicken broth

carrots,

red bell pepper, chopped

parsley,

This was okay. Definitely needs some some salt if made as in recipe. I ended up adding a can of diced tomatoes as well. I think next time I will use a jar of salsa in place of the onions and bell peppers.

This was was my first Instant Pot meal so I really had no idea what to expect. My whole family was blown away! It was delicious! The only change I made, which was sort of on accident, but I used two cups of rice and two cups of chicken stock and it was absolutely perfect. This will be a regular in our dinner rotation for sure!

Eating it right now and loving it. Only thing I changed was I added broccoli

I read through all the reviews and tried all the suggested tricks with my new Six-quart Duo (first time IP user, and first recipe tried).

Even after sautéing the onions, peppers and carrots on stovetop separately before throwing them into the IP, I still got the BURN warning (using low pressure mode). Depressurised, and opened it up to see what happened. Sure enough there was basically no broth remaining (even after adding a half-cup of broth more than the recipe asked for), and the rice burned. I added the rest of the box of broth, scraped the bottom of the pot of burned rice, and restarted the pressure cooking process (again on low pressure). Another BURN warning came on, so I opened it back up and just thought to myself that, so long as the chicken breasts were cooked, I'd just eat it as is. End result: the chicken was cooked perfectly, but the dish as a whole was mush... as you can see. The overall aroma and taste was alright, but I'd personally double the salt, pepper and paprika.

I'd have to agree with a few others in the comments; as is, this recipe isn't worth the effort. I suggest that this recipe be significantly reworked and tested with newer IPs with the goals of better reproducibility across all IPs without triggering the BURN warning. Without the problems, this would be a 4-star recipe.

rice was burning at the bottom so by the time pressure cook turned on it said food burn and wouldnt cook. had to put my food in a big bowl and get the burnt bits off and start over. kept adding liquid but seriously how much is enough?

Made this without reading the reviews. I still don't know what to replace the "pressure cook" setting with since my instant pot doesn't have it, so I just went with Meat/Stew because that is literally the only setting I've used so far.

It turned out fine. Didn't burn. It could have used slightly less liquid. Someone else on here said 1/1 ratio rice to stock was better and I agree. 

I also added a carrot and half a pepper. It was still too much chicken and not enough veg, so we think we'll make it again later, nix some chicken, and add some green veg to the mix.

Also, it needed way more salt and pepper.

This turned out amazing! I took the pot out like it suggested after sauteing the onions and garlic. I also put in a cup and a half of broth, but I think the original amount called for would have worked too. Tastes delicious.

Awesome. Didn't have onions or red peppers, substituted celery, tweaked the seasoning a bit, and added feta and lemon at the end as well, turned out perfect!

This was the first recipe I used for my instant pot and it was a huge hit! I also got the burn warning on my pot, which scared me bc it was my 1st time using it, and luckily nothing was butned. But besides that, it was very flavorful, the chicken was juicy and tender. Definitely putting this in the rotation

This turned out delicious. I did get the burn signal briefly, but fortunately worked. Will try adding more broth next time. Quick and worthwhile meal. Thanks!

I made this using left over smoked chicken, added a 14 oz. can of fire roasted tomatoes with garlic, 1 14 oz. can chicken broth and 1/4 cup water. And I threw in some left over veggies from dinner the night before. I cooked the onions and some sweet peppers on the stove then added it all to the pot. Followed the cooking times and it turned out perfectly. No burn.

I used ground chicken and yellow saffron rice and 1 1/2 cup of chicken stock. It was pretty good this way too!💙

All in all, it was good. I’m assuming though that using instant rice wasn’t wise. I did however add an extra half cup of water to the pot before putting the lid on. I guess it was a good call. It was a little bland at first, but I probably didn’t use enough salt and pepper when I seasoned it. We added cashews right before serving and it really amped it up a bit. With a few tweaks, I recommend this recipe. Also to note, i have a newer pressure cooker and never got the burn warning. I assume from adding extra water.

My family loves this quick and easy meal. I have a family of 5 so I doubled up on the ingredients and I opted to add fresh cilantro. I also omitted the carrots “I didn’t have any” and added a 1/2 cup of frozen peas and corn. 😋😋😋

I’m also glad I did not read the comments before. I cooked this recipe with a small variation, I cooked it 15 mins because I had large chicken breasts. Nothing burned and it turned out perfect!

Pretty good. I doubled the recipe and forgot to rinse the rice. When you cook this use more salt then you think you normally use. Like a lot more. If you salt the chicken, salt the veg, and salt the rice you should be ok. I did get the burn alarm even after deglazing and all that, but it turned out excellent.

https://streaming.hearstdigitalstudios.com/f17339da-c54a-4c24-ba95-3927a8d76a2c/video_rover_16x9_1080p_hd_1523658388_13889.mp4

Make The Best Chicken & Rice Ever In Your Instant Pot

This vegetable stir fry is quick and easy to make, perfect for a tasty weeknight meal

Sweet and Sticky Vegetable Stir Fry

rice wine vinegar

chicken breasts, cubed

baby bok choy,

bell pepper, thinly sliced

red chile, sliced and seeded

green onions, thinly sliced

rice

pomegranate

1. To make the stir fry sauce. In small bowl, stir together the soy sauce, rice vinegar, honey, and 1/2 cup water.&nbsp;2. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned all over and cooked through. Remove the chicken from the skillet to a plate.&nbsp;3. To the same skillet, add the remaining 2 tablespoons sesame oil. When the oil shimmers, add the bok choy and bell pepper and cook until softened, about 5 minutes. Add the ginger, garlic, red chile, and green onions and continue cooking another 2-3 minutes until the garlic is fragrant and caramelized.&nbsp;4. Reduce the heat to low and add the stir fry sauce, noodles or rice, and chicken, tossing to combine. Cook for 5 minutes or until the sauce begins to coat the chicken. Remove from the heat and stir in the basil.&nbsp;5. Divide the stir fry between bowls and garnish with pomegranate. Eat!

For a super quick dinner that can be made in just a matter of minutes, and with only a few ingredients, these prawn noodles will be a hit with everyone.

Super quick prawn noodles stir fry

egg noodles

prawns

spring onions (finely sliced)

garlic (finely chopped)

tsp lazy ginger

vegetable oil

tbsp sesame oil

Cook the egg noodles in salted boiling water until soft. Drain and run under cold water and let them dry out in a colander. To stir fry noodles, it is better when noodles are dry rather than wet and sloppy.

In a wok or large pan, heat the vegetable oil, then add the garlic, spring onions, ginger, chilli, prawns and broccoli. Stir fry for 2 minutes while the prawns become less translucent, and then add the noodles.

Make sure to thoroughly mix all the noodles with the other ingredients, then add the soy sauce and sesame oil, and continue to stir fry for another minute.

Serve immediately.

﻿Fonio is an African Millet, an ancient supergrain that is known for its distinct nutty, earthy and rich taste. It&#39;s very filling and takes only a few minutes to prepare. Upma (a thick savory porridge) is one of my favorite traditional Indian dishes primarily cooked with semolina, some spices and vegetables of your choice. In this recipe, I have used Fonio instead of semolina to prepare an extremely healthy, sumptuous and very heart warming meal. Pair it with a curry, some chutneys or simply with some yoghurt and enjoy!

Fonio upma recipe

﻿cup ﻿Fonio Millet

1﻿ ﻿tbsp ﻿Sea salt

2﻿½ ﻿cups ﻿Water

﻿tbsp ﻿Olive oil

﻿tbsp ﻿Mustard seeds

﻿tbsp ﻿Curry leaves

½ ﻿tsp ﻿Green chilli (Freshly diced (﻿optional))

¾ ﻿cup ﻿Carrots (﻿diced)

¾ ﻿cup ﻿Green peas (﻿fresh

1﻿ ﻿tbsp ﻿Coriander powder

1﻿/2 ﻿tbsp ﻿Paprika powder

1﻿/2 ﻿tsp ﻿Nutmeg powder

1﻿/2 ﻿tbsp ﻿Black pepper

In a pot, dissolve the salt into water and bring to a boil. Mix the fonio in and cook for 5 minutes on high heat.

﻿Reduce the heat, cover the pot with a lid and let the fonio simmer on low heat for about 8-10 minutes.

﻿Remove the pot from the heat, uncover and fluff the fonio using a fork to allow some air between the granules.

﻿Cooking the fonio

﻿Add oil to a heavy bottom pan and heat it up. ﻿Throw in the mustard seeds, cover the pan and let the seeds crackle for about 30 seconds.

﻿Sautee the curry leaves, green chilli and carrots for 2 minutes on medium heat. Mix in the peas, cover the pan with a lid and cook for 5 minutes on low heat.

﻿Mix in the coriander, paprika, nutmeg and black pepper. Transfer the fonio to the pan and mix gently until combined well. Turn off the heat and cover the pan and let it sit for a few minutes before serving.

﻿Preparing the upma

A water-based curry bursting with so many veggies and herbs it&#039;s like a &quot;jungle&quot; in a bowl. With no coconut milk this curry is light and healthy, but still satisfying because of the bold flavours. Oh and it&#039;s HOT.

Top 30 quick meal recipes from across the web

The most viewed quick meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crunchy California Roll Sushi Bowl ...

Chicken Karahi (Pakistani Chicken C...

Instant Pot Sticky Korean Chicken

Sesame Roasted Asparagus, Egg and B...

Mussels with fennel and chorizo

Honey Garlic Chicken Stir Fry

Instant Pot Chicken & Rice

Sweet and Sticky Vegetable Stir Fry

Super quick prawn noodles stir fry

Fonio upma recipe

Thai Jungle Curry with Chicken

Vegetarian Chilli Con Carne with Ro...

One Pan Autumn Vegetable and Mushro...

Quick Spam Fried Rice

Corn and Bean Salsa Recipe

Instant Pot Sticky Korean Chicken

Instant Pot Gumbo (Vegetarian/Vegan...

Thai Holy Basil Stir Fry with Beef ...

Chinese Eggplant with Garlic Sauce

10-Minute Air Fryer Salmon

Mini Meatball Cupcakes

Uzbek Shurpa - Lamb and Vegetable s...

Vegan Pasta: Orecchiette with Cream...

Roasted Corn Vegan Soup {Blender R...

Easy flatbreads with no yeast

Pad see ew (Thai stir fry noodles)

Hot and Sour Dumplings

Simple Budae Jjigae for One (Korean...

Creamy Chicken Curry Udon

30 Minute Pineapple Teriyaki Chicke...

Top 30 quick meal recipes from across the web

The most viewed quick meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crunchy California Roll Sushi Bowl ...

Chicken Karahi (Pakistani Chicken C...

Instant Pot Sticky Korean Chicken

Sesame Roasted Asparagus, Egg and B...

Mussels with fennel and chorizo

Honey Garlic Chicken Stir Fry

Instant Pot Chicken & Rice

Sweet and Sticky Vegetable Stir Fry

Super quick prawn noodles stir fry

Fonio upma recipe

Thai Jungle Curry with Chicken

Vegetarian Chilli Con Carne with Ro...

One Pan Autumn Vegetable and Mushro...

Quick Spam Fried Rice

Corn and Bean Salsa Recipe

Instant Pot Sticky Korean Chicken

Instant Pot Gumbo (Vegetarian/Vegan...

Thai Holy Basil Stir Fry with Beef ...

Chinese Eggplant with Garlic Sauce

10-Minute Air Fryer Salmon

Mini Meatball Cupcakes

Uzbek Shurpa - Lamb and Vegetable s...

Vegan Pasta: Orecchiette with Cream...

Roasted Corn Vegan Soup {Blender R...

Easy flatbreads with no yeast

Pad see ew (Thai stir fry noodles)

Hot and Sour Dumplings

Simple Budae Jjigae for One (Korean...

Creamy Chicken Curry Udon

30 Minute Pineapple Teriyaki Chicke...

The most viewed quick meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine