I love rice bowls for customization though, as the only mushroom fan in the house, this one was purely for me. Roasted broccoli, sweet potatoes, and mushrooms top rice and get a sesame peanut drizzle. Swap the broccoli for edamame or cucumbers or greens!
Teriyaki Mushroom Rice Bowls Ingredients: 1 cup brown rice 1/2 sweet potato 1 cup broccoli 1 cup mushrooms 1 – 2 teaspoons teriyaki 1 tablespoon peanut butter 1 teaspoon sesame oil 1 teaspoon rice vinegar chili crisp
Directions: Prepare the rice, the potato, and the broccoli. Pan fry the mushrooms and add a splash of teriyaki at the end. Spread the rice into the bottom of the bowl and add the broccoli, the potato, and mushrooms.
Stir together the peanut butter, rice vinegar, and sesame oil. Add chili oil if desired. Drizzle sauce over the top. Enjoy!
This has sweet from the potatoes with salty from the teriyaki and crunch from the broccoli and the perfect nutty sauce.
Leftovers dream of becoming a rice bowl like this one. Salmon, on top of rice, with edamame, and wonton strips then drizzled with a teriyaki drizzle.
Give some roasted salmon a second life with a flavorful sauce. The veggies can swap, the crunch element can too – just go for a grain + salmon + veggies + a crunch factor.
Salmon Teriyaki Rice Bowls Ingredients: (serves 2) ~1 cup brown rice, cooked 2 salmon fillets 1 1/2 cups edamame in the pods (or 3/4 cup shelled) 3 tablespoons teriyaki sauce 1 tablespoons honey 1/2 teaspoon minced garlic 1/4 teaspoon minced ginger 1/2 cup wonton strips
Directions: Warm the rice, salmon, and edamame. Whisk together the teriyaki sauce, honey, garlic, and ginger. Layer the bowls with rice, salmon, edamame, and wonton strips.
Drizzle the sauce on top. Enjoy!
This hit the spot – the salmon goes well with lots of flavors and these work together so well. Broccoli would be good, or fried onions instead of wonton strips.
We are not hibachi connoisseurs but it was such a fun family birthday celebration for a special 9 year-old so I remembered these flavors and made them into rice bowls. A good rice bowl is customizable with a grain and has something raw, something cooked, and a special sauce.
Ours have rice, teriyaki chicken, sautéed zucchini, shredded carrot, and a yum yum sauce – which was just yum to one kid, and not at all yum to the other. Theirs was on the side so don’t worry to much about them.
Hibachi Rice Bowls Ingredients: (for ~4) 1 1/2 cups rice + water/broth 1 pound of chicken, chopped into bite size chunks 1/4 cup of teriyaki sauce 1 zucchini 1-2 carrots 1/2 cup mayo 1/3 cup rice vinegar 2 tablespoons ketchup 1 tablespoon melted butter 1-2 teaspoons garlic powder 1-2 teaspoons onion powder 1 teaspoon paprika
Directions: Cook the rice + water/broth. Mine went in the pressure cooker for 8 minutes. Marinate the chicken in the teriyaki sauce while the rice cooks. Chop the zucchini and grate the carrot. Heat a large pan to medium heat. Add in a drizzle of vegetable/canola/avocado oil. Cook the chicken until cooked through with an internal temperature of 165-degrees. Mix up the yum yum sauce with mayo, vinegar, ketchup, melted butter, spices.
Whisk together and refrigerate until serving.
Assemble the bowls as you wish – the kids wanted everything separate.
These were good – though I haven’t cracked the code on the restaurant yum yum sauce. I love how sweet it is – especially with the teriyaki but I wonder if theirs isn’t ketchup/paprika flavored…more turmeric/orange?
These won’t be our most requested, but I was glad for variety of flavors, and after a busy day it was a good dinner. Here are others – Italian themed rice bowls are always a hit, and the coconut rice/pineapple/pulled pork or kielbasa is my personal favorite.
Will. It. Rice bowl? Of course! Anything can become a rice bowl! I took a few of our favorite flavors and turned them into a very quick rice bowl. Rice bowls are filling from the rice, with protein from the chicken, and a big veggie serving.
This would be great with risotto or orzo but I had leftover brown rice so I went with that. If by chance you don’t love arugula as much as I do, sautéed veggies or roasted broccoli or any veg!
Chicken Parmesan Rice Bowls Ingredients: (for 2) 1 1/2 cups prepared rice (or other grain) 4 tablespoons parmesan cheese 4 chicken tenders or ~8 chicken chunks 1/2 cup tomato sauce 2 cups arugula 1/4 cup shredded mozzarella 1/4 cup fresh mozzarella
Directions: Cook or warm the rice and stir in 1/2 the parmesan. Cook the chicken (mine was airfried).
Top the chicken with sauce and shredded mozzarella. Return to the oven/airfryer/toaster oven to melt the cheese. Toss the arugula with Italian dressing or oil & vinegar. Assemble the bowls with rice in the bottom and top with chicken, fresh mozzarella, arugula, and sprinkle remaining parmesan on top. Enjoy!
This is really good and nicely filling. I love the melty cheese with the chicken, and the fresh arugula with a little bit of dressing adds brightness.
A burger in a quick & packable form! I made these rice bowls as an easy meal and froze another portion to grab for lunch or to eat quickly on a busy night on the baseball sidelines.
Think of a burger on a bed of bacon rice topped with cheese, pickles, greens, tomatoes, and a final drizzle of special sauce and ketchup. It is perfectly scoop-able, filling, and nutritious.
Burger Rice Bowls Ingredients: (for 2 servings) 1 1/2 cup brown rice prepared 2 tablespoons bacon bits 2 veggie burgers (or any patty) 2 slices white cheddar cheese 1 cup cherry or grape tomatoes 1-2 cups baby arugula 2 teaspoons mayo 4 teaspoons ketchup dash of garlic powder pepper
Directions: Cook the rice and stir in the bacon bits. Pan fry (or grill) the burgers and top with cheese. While the burgers are cooking, chop the tomatoes, arugula, and pickles.
Let the rice and burgers cool a few minutes. Mix up the special sauce: 2 teaspoons ketchup with the mayo, garlic powder, and pepper. Assemble with rice on the bottom, topped with burgers, cheese, greens, tomatoes, and pickles.
Drizzle with special sauce and ketchup and sesame seeds. Enjoy!
I loved these! It gives you all the flavors you want from a burger – just with a fork. I love a bun but serving this on rice is actually easier to pack and eat in a hurry than as a burger. It wouldn’t replace a traditional burger for me, but I also wouldn’t pack a burger to be a work lunch.
The bacon brown rice is delicious. I used a veggie burger topped with white cheddar (but could be any burger or portabella cap) and the bowl gets all the burger toppings I had on hand. It was great. For me it is much more filling than as a salad, but you-do-you!
I scooped another serving of rice and chopped another veggie burger and froze it for a later date. One morning I’ll be so grateful to pull it out of the freezer, throw on some greens, veggies, pickles and some ketchup/mustard/mayo dressing on the side. When it is time to eat, I flip the non-cooked parts onto the lid, then I warm the rice & burger and pile on the raw veggies and a drizzle. It is just what I need mid-day – something delicious, nutritious, and appealing.