Sushi rice bowl with beef, egg & chilli sauce

Sticky and delicious, sushi rice is more versatile than you may think and is great in a stir fry

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 621
  • fat 23g
  • saturates 5g
  • carbs 63g
  • sugars 8g
  • fibre 2g
  • protein 41g
  • salt 3.2g


  • 140g sushi rice
  • 250g/9oz rump steak, thinly sliced
  • 1 garlic clove, chopped
  • 1 tbsp soy sauce
  • good pinch sugar
  • 2 tbsp sesame oil
  • 2 eggs
  • 1 large carrot, cut into long matchsticks
  • 1 large courgette, cut into long matchsticks
  • 2 tbsp sweet and spicy chilli sauce


  1. Boil the sushi rice in a large pan with plenty of water – it should take about 8-10 mins – until it is just cooked and still has a bite to it. Drain, place back in the pan, cover with a lid and set aside.

  2. Mix the steak with the garlic, soy sauce, sugar and a grind of black pepper. You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking. Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm. Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.

  3. Divide the rice, veg and beef between 2 bowls. Slide the eggs on top and drizzle with the chilli sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.

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