Follow these steps carefully to build the perfect Egg and Spinach Rice Bowl. The key is to have your ingredients prepped and ready to go (a concept known as mise en place), as the cooking process is quite fast.

Step 1: Cook the Rice to Perfection
The foundation of any great rice bowl is, of course, the rice. Start by rinsing the short-grain rice in a fine-mesh sieve under cold running water. Swirl the rice with your hand until the water runs clear. This crucial step removes excess surface starch, preventing the rice from becoming gummy and ensuring each grain is perfectly defined and fluffy. Once rinsed, transfer the rice to your rice cooker or a medium-sized saucepan. Add the 2 cups of water, bring to a boil on the stove, then immediately reduce the heat to the lowest possible setting, cover with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water is absorbed. Do not lift the lid during this time. Once cooked, turn off the heat and let the rice steam, still covered, for another 10 minutes. Finally, fluff the rice gently with a fork or rice paddle.

Step 2: Prepare the Savory Sauce
While the rice is cooking, prepare the sauce that will tie all the elements together. In a small bowl, combine the low-sodium soy sauce, toasted sesame oil, mirin (or your chosen sweetener), and rice vinegar. Whisk everything together until well-combined. The mirin’s sweetness should balance the soy sauce’s saltiness, while the rice vinegar adds a bright, acidic note. Give it a taste and adjust if necessary – you might prefer it a little sweeter or tangier. Set this umami-packed sauce aside.

Step 3: Sauté the Garlic Spinach
Heat the olive or avocado oil in a large skillet or wok over medium heat. Once the oil shimmers, add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Be careful not to let it burn, as burnt garlic will impart a bitter taste. Add the entire 10 ounces of fresh spinach to the skillet. It will look like a mountain, but don’t worry – it will wilt down significantly. Using tongs, gently toss the spinach to coat it in the garlic oil. Continue to cook, tossing occasionally, for about 2-4 minutes, until the spinach is fully wilted and a vibrant green color. Season with a small pinch of salt and fresh black pepper. Avoid overcooking, which can make the spinach watery and dull. Remove the spinach from the skillet and set it aside, draining any excess liquid.

Step 4: Fry the Eggs
Wipe out the same skillet you used for the spinach and place it back over medium-low heat. Add the butter or a tablespoon of oil. Once the butter is melted and foaming, carefully crack the four eggs into the skillet, leaving space between them. For a perfect sunny-side-up egg with a runny yolk, the key is gentle heat. Let the eggs cook undisturbed for 2-3 minutes, or until the whites are fully set and opaque, but the yolks are still liquid and jiggly. You can cover the pan for the last minute to help the tops of the whites set without overcooking the yolk. If you prefer an over-easy egg, gently flip them and cook for another 15-20 seconds.

Step 5: Assemble Your Masterpiece Bowl
Now for the fun part – building your bowl! Divide the fluffed, warm rice equally among four bowls, creating a neat bed. Arrange a generous portion of the sautéed garlic spinach on one side of the rice. Carefully place a fried egg next to the spinach in each bowl. Drizzle your prepared soy-sesame sauce generously over the rice, spinach, and the edges of the egg. Finally, garnish your creation. Sprinkle with toasted sesame seeds for texture, freshly sliced scallions for a sharp, fresh flavor, and a pinch of red pepper flakes or a dollop of chili crisp if you desire some heat. Serve immediately and enjoy the magic that happens when you break the yolk.