Teriyaki bowls are one of my all time favorite meals and have been since childhood. They are such a perfect blend of nutrients and carbs and they are so easy to make. A little bit of rice, some chicken and veggies and you’re good to go. Tonight, I will be recreating one of my favorite restaurant versions of a teriyaki bowl from home.
Growing up in Salt Lake City, there was a little restaurant right by my school that my sister and I would go to all the time called the Rumbi Island Grill and we would have the best teriyaki bowls there. After my family and I moved away from Salt Lake, I would crave these bowls. I finally tried to re-create them and I think the recipe is pretty close!
Brit’s Rumbi Grill Recreation
Ingredients for the bowls:
1 lb. boneless, skinless chicken tenders
4 cups of sushi rice
1 cup matchstick carrots (uncooked)
2 crowns of broccoli (chopped)
1 zucchini (quartered)
Ingredients for the Sauce:
3/4 cup coconut aminos teriyaki sauce
2 tbsp. coconut aminos soy sauce
2 tbsp. chili garlic sauce
1 tsp. dried or fresh ginger
1 tbsp. local honey
1 tbsp. brown sugar
1 tbsp. cornstarch mixed with 1/4 cup cold water
To make the bowls:
Pound chicken tenders with a mallet and season both sides with salt and pepper. It can be grilled or cooked in a pan on the stove, cook for three minutes on each side. Remove from heat, let the tenders cool and then cut them into small cubes.
Sautee zucchini and broccoli in a pan with 2 tbsp. of olive oil. cook for 8-10 minutes.
For the sauce:
Combine teriyaki sauce, soy sauce, chili garlic sauce, ginger, honey and brown sugar in a pot. Once the mixture reaches a boil, add corn starch mixture and let the sauce thicken. Remove from heat.
To serve, scoop one cup of sushi rice per bowl, top with grilled chicken, matchstick carrots, broccoli and zucchini and top with as much sauce as you prefer. To garnish, sprinkle sesame seeds on top and enjoy!
Leave me a comment and let me know what you think! Happy cooking!