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Teriyaki rice Bowls
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5 from 1 vote

Teriyaki Rice Bowl - Rumbi Island Grill Copycat

These teriyaki rice bowls are packed with flavor and are so easy to make plus they are packed with delicious veggies!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: hawaiian
Servings: 4 servings
Calories: 418kcal


  • ½-1 cup water
  • 2 cups carrots chopped
  • 2 stalks celery washed and sliced
  • 1 large zucchini chopped into small cubes (yellow and green mix it up:)
  • 1 cup chopped broccoli florets
  • 3 grilled chicken breasts- cut into small cubes
  • 1 can red beans

Hawaiian Teriyaki Sauce!

  • 1 cup teriyaki sauce found in the grocery store by the BBQ sauces
  • 1 tsp. soy sauce
  • ½-2 tsp. sriracha sauce
  • 1 tsp. fresh ginger
  • pinch of salt
  • 1 tablespoon of brown sugar
  • ½ tsp. fresh garlic
  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water


  • In large skillet add water, beans, carrots, celery, zucchini, and broccoli.
  • Steam until vegetables are crisp tender. About 5 minutes.

Hawaiian Teriyaki Sauce Instructions

  • Combine teriyaki sauce, soy sauce, sriracha, ginger, salt, and brown sugar in a small saucepan.
  • Bring to a boil and then reduce to a simmer.
  • Combine cornstarch and water in a seperate bowl and SLOWLY add to sauce for thickening.
  • Allow to simmer for about a minute.
  • Cool to room temperature and serve with your rice bowls.
  • Layer Rice, Grilled Chicken or steak (or both!) chopped veggies and Teriyaki Sauce on top.
  • Serve immediately


Calories: 418kcal | Carbohydrates: 43g | Protein: 48g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 2907mg | Potassium: 1608mg | Fiber: 9g | Sugar: 18g | Vitamin A: 11300IU | Vitamin C: 69.3mg | Calcium: 119mg | Iron: 3.8mg