banh mi bowls

Ingredients

• Carrots

  Raw

  2 medium or 122g

• Onions

  Raw

  1 small or 70g

• Rice wine vinegar

  ½ cup or 119g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  ½ cup or 118g

• Ground pork

  Fresh, raw

  16 oz or 452g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Plain Bread Crumbs

  Winco Foods

  ½ cup or 45g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  200g

• Soy sauce

  Made from soy (tamari)

  ½ tbsp or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• White rice

  Long-grain, regular, raw, unenriched

  6 cup or 1.11kg

• Cucumber

  Peeled, raw

  1 medium or 201g

• Jalapenos

  Jalapeno, canned, solids and liquids

  200g

• Cilantro

  Raw - Whole Foods Market

  50g

Directions

1. Make the pickled carrots first. In a small sauce pot combine the vinegar, sugar, salt, and water. Heat over medium flame and stir until the sugar is dissolved. Turn the heat off. Shred or julienne the carrots and slice the onion as thin as possible. Combine the carrots, onion, and vinegar mixture in a container. Make sure the vegetables are fully submerged in the liquid and refrigerate for at least 30 minutes (up to one week).
2. Next, get the rice started. Combine 2 cups of dry jasmine rice and 3 cups of water in a medium sauce pot. Place a lid on top and bring it up to a boil over high heat. As soon as it reaches a full boil, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit, undisturbed with the lid in place, for an additional 15 minutes, or until you're ready to use it.
3. After the rice is started, begin making the meatballs. In a large bowl combine the ground pork, egg, breadcrumbs, minced garlic, grated ginger, soy sauce, and sliced green onions. Mix these ingredients thoroughly (your hands are best for this job). Begin to preheat the oven to 400 degrees. Line a baking sheet with foil and spray it lightly with non-stick spray. Make about 30 meatballs, approximately 1 tablespoon each, and place them on the prepared baking sheet.
4. Bake the meatballs in the fully heated oven for 25 minutes. While the meatballs are cooking, thinly slice the jalapeno and cut the cucumber into quarter rounds (cut it into thin spears if you're making this in sandwich form). Pull the cilantro leaves from the stems.
5. Once the rice and meatballs are both finished cooking, you're ready to assemble! Place about 3/4 cup rice in the bottom of a bowl, add about 4 meatballs, about 1/4 cup of pickled carrots and onions, some cilantro leaves, cucumber, and jalapeno. Add a splash of soy sauce, sriracha, or mix up some sriracha mayo to top the bowls. Enjoy!
6. Recipe by: Beth M (source: https://www.budgetbytes.com/banh-mi-bowls/)