Spicy Teriyaki Rice Bowls
Heaven knows we eat a lot of tasty treats in our kitchen. Here’s another healthy meal to balance out the sweets. The recipe is from one of my favorite lunch spots.
Rumbi Teriyaki Bowls
- Zucchini, julienned
- Grated carrots
Stir fry in a little sesame oil (just for a minute or so…you want to keep the veggies pretty crisp and bright)
- rice (we prefer brown)
- Chicken or fish marinated in yoshida’s original gourmet sauce, cooked on the grill.
Spicy teriyaki sauce
- 1 1/2 cups Yoshida’s
- 2-4 tsp chili garlic sauce (I use 3 to 3 1/2 tsp when I serve adults, 1 tsp for my kids)
- 1 T fresh grated ginger (here’s my shortcut)
- 2 T cornstarch
- 1/4 c water
Combine yoshida’s, chili garlic sauce, and ginger in small saucepan. Heat to simmer. In small bowl, stir together cornstarch and water. Slowly whisk into sauce and simmer until thickened.
Sprinkle bowls with:
- toasted sesame seeds. ( I just toast in dry pan on stove over low heat)