Once a competitive figure skater and now the owner of one of LA's most celebrated restaurants – “Sqirl”, Jessica Koslow is more than a power woman. Her restaurant has received mutliple awards. For her it’s all about taste: She is fascinated by the moment when you put the first bite into your mouth and your tastebuds are overwhelmed. That's just what happened – Meike was blown away by the highly creative dishes that this accomplished chef creates, like her Sorrel Pesto Rice Bowl, which is well known in LA's food-scene.

Sorrel Pesto Rice Bowl Recipe

Step-by-step Recipe


Serves 6


3 cups (600 g) medium-grain brown rice

½ cup plus 2 teaspoons (130ml) extra-virgin olive oil

1 cup (25g) lightly packed kale leaves (stems removed)

2 cups (50g) lightly packed chopped sorrel leaves

3 tablespoons fresh lemon juice

2 tablespoons chopped fresh dill, plus more for serving

1 Preserved Lemon, flesh removed, peeled finely and chopped


2-4 small watermelon radishes, very thinly sliced

¼ cup (60ml) Fermented Jalapeño Hot Sauce

¾ cup (85g) crumbled sheep’s-milk feta

6 poached eggs

Fleur de sel, preferably Kokuho Rose Fine sea salt

Freshly ground black pepper



Boil the rice in plenty of salted water until it’s tender, 30 to 45 minutes. Drain and let cool.

Meanwhile, make the sorrel pesto: In a blender or food processor, combine ½ cup (120ml) of the oil, kale, sorrel, and 1 tablespoon of the lemon juice. Blend until smooth, stopping and scraping down the sides as needed. Season with salt to taste.

In a large bowl, toss the rice with the dill, preserved lemon peel, one tablespoon of the lemon juice, and the pesto. Taste and add a bit more salt, if needed.


In a small bowl, toss the radish with the remaining 1 tablespoon lemon juice, the remaining 2 teaspoons oil, and a pinch of salt. Set aside to marinate for a few minutes, until the radish is pliable and tender.

To serve, divide the rice among six bowls. Spoon a line of hot sauce across the rice. Arrange a little clump of feta on one side and a rosette of radish slices on the other side. Set a poached egg in the middle of each bowl and season it with fleur de sel and black pepper. Garnish with a tiny sprig or two of dill.


Jessica Koslow's Sqirl Restaurant brings together Los Angeles foodies to enjoy the chef's complex creations. Ever since the restaurant opened its doors, Jessica Koslow has received numerous accolades - including the "Best Chef in LA" from the Eater in 2014 - and is on the list of Jonathan Gold's Best Restaurants.

Meike met restaurant owner and cookbook author Jessica Koslow at her restaurant on September 6th 2017.

She also had the opportunity to try one of the most famous dishes on the menu - Sorrel Pesto with Rice: Brown Kokuho Rose Rice, Sorrel Pesto, Pickled Lemon, Milk Fermented Hot Sauce, Watermelon, Radish, French Sheep Cheese and a Perfect Poached egg that makes its shiny egg yolk shine over the entire dish. In her creations she likes to focus on fruits and vegetables.

What makes this place so special is Jessica's passion and philosophy: a dish does not leave the kitchen until it's perfect.


Tomato Salad with Basil Vinaigrette by Farm Lot 59

Recipe detail

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