Main Dish
Vegetable Chop with Bomba and Sushi Rice: Nepalese-Inspired Rice Bowl
Original name: Vegetable Chop with Bomba and Sushi Rice
About this dish
This vegetable chop with bomba and sushi rice is a heartfelt Nepalese-inspired dish where spiced, tender vegetables are spooned over a comforting blend of bomba and sushi rice. The chop is a staple of Nepali home cooking—think of it as a hearty, flavour-packed vegetable stew that simmers with ginger, garlic, and warming spices.
Here, the rice is cooked with a splash of stock to keep every grain separate and fluffy, while the vegetables get a gentle chop for a rustic texture. It's a bowl that feeds a crowd, warms you through, and makes the most of humble ingredients.
Ingredients
UK and US measurements are both included for every recipe.
Bomba rice
grain150 g
Imperial measurement: 3/4 cup
Sushi rice
grain150 g
Imperial measurement: 3/4 cup
Vegetable oil
fat2 tbsp
Onion, finely chopped
vegetable1 large (150 g)
Imperial measurement: 1 large
Fresh ginger, grated
spice1 tbsp
Garlic, minced
spice3 cloves
Tomatoes, chopped
vegetable2 medium (200 g)
Imperial measurement: 2 medium
Carrots, diced
vegetable2 medium (150 g)
Imperial measurement: 2 medium
Green beans, chopped
vegetable100 g
Imperial measurement: 1 cup
Potatoes, peeled and cubed
vegetable2 medium (200 g)
Imperial measurement: 2 medium
Cauliflower florets
vegetable150 g
Imperial measurement: 1 1/2 cups
Ground cumin
spice1 tsp
Ground coriander
spice1 tsp
Turmeric powder
spice1/2 tsp
Red chili powder
spice1/2 tsp
Vegetable stock
liquid500 ml
Imperial measurement: 2 cups
Salt
seasoning1 tsp
Fresh cilantro, chopped
herb2 tbsp
Lemon juice
liquid1 tbsp
Method
Rinse the rice
PT2MRinse the bomba rice and sushi rice together in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
Sauté aromatics
PT5MHeat the vegetable oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Add the ginger and garlic and cook for 1 minute until fragrant.
Add spices
PT1MStir in the ground cumin, ground coriander, turmeric, and red chili powder (if using). Cook for 30 seconds, stirring constantly, to toast the spices.
Cook the vegetables
PT18MAdd the tomatoes, carrots, green beans, potatoes, and cauliflower. Stir to coat with the spices. Cook for 3 minutes, then add the vegetable stock and salt. Bring to a boil, then reduce heat to low, cover, and simmer until the vegetables are tender, about 15 minutes.
Add rice and simmer
PT20MStir the rinsed rice into the pot with the vegetables. Cover and simmer gently, without stirring, for 12–15 minutes, until the rice is tender and has absorbed most of the liquid. Remove from heat and let stand, covered, for 5 minutes.
Fluff and serve
PT2MFluff the rice with a fork. Stir in the lemon juice and garnish with fresh cilantro. Serve warm.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Fine-mesh sieve
Nutrition facts
Tips
- Rinsing the rice removes excess starch, keeping the grains separate and fluffy.
- If you can't find bomba rice, use any short-grain rice like arborio as a substitute.
- For extra heat, add a chopped green chili along with the ginger and garlic., This dish thickens as it sits, loosen leftovers with a splash of stock or water when reheating.
Serving suggestions
- Serve with a side of plain yogurt or raita to cool the spices.
- Pair with a simple cucumber and tomato salad for a fresh contrast., Top with roasted peanuts for added crunch.
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Recipe by
Sita Thapa
Specialises in Nepalese cuisineSita is a dal bhat specialist. She says the secret is burning the garlic just a little.
Describe yourself in three words: Warm, laughing, generous portions.