Rumbi Grill-Inspired Teriyaki Bowls

Rumbi Grill-Inspired Teriyaki Bowls

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!

Rumbi Island Grill Fire Grilled Chicken Rice Bowl

Brit’s Rumbi Grill Recreation

Serves four

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)

Sesame seeds

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!

Brit’s Rumbi Grill Recreation

Leave me a comment and let me know what you think! Happy cooking!

XO,

Brit

Quarantine Meal Planning

Quarantine Meal Planning

Coronavirus and quarantine have totally changed the way I plan for meals. In the days before COVID-19, I considered grocery shopping to be one my favorite hobbies. Heading to Central Market, grabbing a glass of wine and leisurely strolling the aisles until I found something totally inspiring to make for dinner was part of my weekly routine.

I’m not sure why, but I hate having a lot of food in my refrigerator and until a month ago, I only used my freezer to freeze blueberries and bananas for my daily smoothie. Because of this, I would go to the grocery store three or four times a week and only buy exactly what I needed for the meals I was making. But now, going to the grocery store is no longer a thing of leisure, it is an essential task that needs to be taken seriously.

Before I make my trek to the store, I open up my favorite cookbooks and make a meal plan for the week. My biggest sources of culinary inspiration come from *Queen* Ina Garten, Alex Snodgrass of The Defined Dish and Tanya Zuckerbrot of F-Factor. All three of these women create the most incredible recipes that are accessible and easy to master at home. After deciding on which recipes to make, I take an inventory of my pantry, spice cabinet, refrigerator and freezer to make my grocery list. By making a detailed list for the store, you ensure that you will not only get everything you need for your meals, but you will also avoid spending too much time in the store, which in turn, keeps you and other shoppers much safer.

Monday: Oven “Fried” Chicken with a honey glaze, rice and an HEB salad kit.

Oven “Fried” Chicken with a honey glaze, rice and an HEB salad kit.
  • 1 lb. chicken tenders
  • 1 stick butter, melted
  • 1 cup flour
  • 1 tsp. cayenne pepper
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 eggs, lightly whisked
  • 2 cups panko bread crumbs
  • 1 cup honey
  • 3 tbsp. soy sauce
  • 3 cloves minced garlic
  • 2 tbsp. corn starch + 1/3 cup cold water

To make the chicken tenders, preheat the oven to 400 degrees. Melt the butter completely and pour it on a sheet pan. Pound the chicken tenders with a mallet. Combine flour with cayenne pepper, oregano, garlic powder, salt and pepper. Dip chicken tenders first in the flour and coat on both sides, then dip into the eggs and finally in the panko bread crumbs. Set the chicken on the baking sheet and bake for 10 minutes on one side, flip the chicken and bake for another 10 minutes. To make the sauce, combine honey, soy sauce and minced garlic in a sauce pan over medium heat. Once the mixture starts boiling, stir in corn starch and water mixture to combine.. Drizzle the sauce over the chicken, serve with rice and salad.

Tuesday: Pederson’s uncured kielbasa sausage with mushrooms, onion, orange bell pepper and spinach, served over rice.

Sausage with Veggies and Rice.
  • 1 Pederson’s uncured, no sugar kielbasa sausage, thinly sliced and divided
  • 1 yellow onion, diced
  • 1 package mushrooms
  • 1 orange bell pepper
  • 2-3 handfuls spinach

To make this dish, sautée the sliced and divided sausage in a deep pan with 2 tbs. olive oil for 5 minutes. Next, add onion and bell pepper, stir for another 3-5 minutes, then add mushrooms and cook for another 5 minutes. Finally, add spinach and stir to combine and serve over rice.

Wednesday: Pan fried salmon served with F-Factor cauliflower fried rice.

Pan fried salmon served with F-Factor cauliflower fried rice.
  • 2 (4 oz.) salmon filets
  • salt and pepper to taste
  • 3 tbsp. olive oil
  • 1/4 cup chicken stock
  • 1 lemon juiced
  • 2 cloves garlic, sliced

Pat salmon dry and coat with salt and pepper. Heat olive oil in a large skillet over medium heat, when oil is hot, but not smoking, add salmon–skin side up. Season skin with salt and pepper and cook for about six minutes. Flip over and add chicken stock and lemon juice. Serve over F-Factor Fried Rice and enjoy!

Thursday: The Defined Dish’s Cajun Chicken Pasta.

The Defined Dish’s Cajun Chicken Pasta

Friday: Roasted Halibut served with Ina Garten’s Rosemary potatoes and an HEB salad kit.

Halibut with Roasted Potatoes and salad.

The Defined Dish is an excellent resource for healthy and often Whole30 compliant meals that are also incredibly creative and easy to make. F-Factor recipes are all very healthy and light on calories. I love learning from Tanya about how to live a healthier lifestyle and as a registered dietician, her insights on portion recommendations and substitutes for cooking have been so helpful for me. I use Ina Garten’s recipes when I am looking to make a really classic meal and also when I am trying to make something for a special occasion.

I hope you enjoy the recipes this week! Leave me comment to let me know how they turn out for you and if you have any questions for me!

XO,

Brit