When I first moved to New York City, I pretty much lived on rice bowls. It’s not just that they were easy to prepare, though that definitely didn’t hurt. These simple bowls of porridge, protein over rice, and perfectly balanced curry were just the thing when I was feeling homesick or couldn’t find the energy to produce a feast in seven courses. Now that I’m more settled into my life here, I still lean heavily on these dishes. They’re so delicious, and they allow me to pull off fantastically flavorful and comforting meals, even when I’m feeling too lazy to leave my apartment. With these eight rice bowls in rotation, you’re never too far from a home-cooked meal—even on your laziest day.
Japanese curry (or kare, as it’s called in Japan) is one of the country’s most popular comfort foods, and for good reason. While most versions of this classic dish start from a package, we build the dish from scratch. You’ll get all the traditional flavors, plus juicy pieces of chicken, tender bits of carrot, sweet peas, and silky chunks of potato.
This chicken and egg rice bowl is one of my favorite dishes. Pieces of chicken are simmered in a soy sauce and sake mixture, and then scrambled eggs are poured directly into the simmering liquid. When the chicken is tender and the eggs are cooked and fluffy, the combination is slid onto a bowl of rice. It really doesn’t get much easier than this.
If you like oyakodon, chances are you’ll love gyudon. Translucent onions are simmered with thin slices of beef in a mixture of soy sauce, dashi, and sake. The beef is finished with freshly grated ginger, and the rice bowl is topped with a poached egg.
This Bengali rice porridge is about as comforting as any food can be. Aromatic jasmine rice and hearty, earthy lentils are simmered in chicken stock with fresh turmeric, ginger, and red chili. When the fragrant grains have become tender, potatoes and chicken thighs are added to the pot. The porridge—already bursting with flavor and color—gets finished off with a bright cilantro chutney and bits of crisp fried shallots.
I hate the idea of cooking hacks. Often, those get-it-done-faster tips cut corners and ignore important steps. But keeping some homemade teriyaki sauce on hand at all times really is a cooking hack. It allows you to whip up all sorts of flavorful meals in no time. Take, for instance, this teriyaki-glazed salmon. In the time it’ll take you to steam a pot of rice, you’ll be able to sear the salmon, cut up some avocado and cucumber, slice a couple scallions, and grab that magical teriyaki from the fridge.
This extremely simple rice bowl consists of short-grain rice topped with pearls of brilliant orange salmon roe. The already-cured roe gets quickly marinated in soy sauce and other seasonings to bump up its intensity even more before it’s loaded onto the rice and finished with a garnish of wasabi, nori strips, and a shiso leaf.
To those not familiar, simmering crisp-shelled fried chicken in flavorful broth might seem like a confusing cooking method. You’ll just have to reserve judgement until you try it for yourself. To make this katsudon, leftover chicken katsu or pork tonkatsu is simmered with eggs in a soy-dashi broth and served over rice. While the crust doesn’t remain particularly crisp, the breading soaks up tons of flavor from the cooking liquid.
Tamago gohan (literally “egg rice”) is the simplest of Japanese comfort food. Start with a bowl of hot rice, and break an egg into it. As the egg slowly cooks into the rice, the bowl is seasoned with a bit of soy sauce, a pinch of salt, and a light shake of Aji-no-moto, a Japanese brand of pure powdered MSG.
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