Teriyaki Bowl | Just as Good as the Restaurant

Teriyaki bowl

If Not Better

Every once in a while that Teriyaki craving comes and when it does it’s strong! During this time where we aren’t eating out as much sometimes it can feel like certain cultural dishes are impossible to recreate. The truth is, it really isn’t that hard if you have the several ingredients needed.

I alway keep my pantry and fridge stocked with a couple essentials for when I get an Asian inspired craving. Items like soy sauce, ponzu sauce, sesame oil, fish sauce and rice wine vinegar can really set you up for success. There are no real rules too, once you start playing with these flavor profiles you can improvise in so many places. Honey for sugar, orange and lemon juice in place of ponzu sauce and using different volumes of flavor depending on what you like.

You will notice when I am cooking this way I really am not measuring my ingredients rather paying attention to flavor building and balance. I give you some great measurements to get you started and as you get more comfortable you will be throwing things in a bowl too!

Prep Time 30 minutes

Cook Time 30 minutes


  • 8 oz steak, chicken or protein of your choice
  • 1-2 scallions sliced
  • 1 tsp black sesame seeds optional

Coconut Rice

  • 2 cups basmati Rice
  • 1 cup shredded coconut
  • 2 tsp salt
  • 2 tsp sugar
  • 2 ½ cups water

Teriyaki Sauce and Marinade

  • 1 cup soy sauce or tamari
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 3-4 inch piece sliced ginger
  • 2 cloves garlic
  • 1 tbsp cornstarch
  • 3 teaspoons of water

Cucumber Salad

  • 1 thinly sliced english cucumber
  • 2 tsp salt
  • 1 cup rice wine vinegar
  • 2 tsp soy sauce or tamari
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp ponzu sauce


  • 1 cup of rice wine vinegar
  • 2 tsp soy sauce or tamari
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp ponzu
  • 2 tsp fish sauce
  • 1 tbsp honey
  • 2 tsp sriracha
  • 2 tbsp mayo
  • 1 julienned Asian pear
  • 1 small head of red cabbage shredded
  • 1 small sweet onion thinly slice



Teriyaki Sauce and Marinade

  • In a pan over medium heat, add soy sauce, brown sugar, honey, sliced ginger and garlic
  • Bring to a boil turn off the heat and let it cool. Add the steak and chicken and let marinate for a minimum of 30 minutes or overnight.

Coconut Rice

  • In a small pot add basmati Rice, shredded coconut, salt and sugar.
  • Add 2 ½ cups of water.
  • Bring to a boil, Cover and reduce the heat to lowest setting and let steam for 10 mins. Turn off heat and leave covered until ready to serve.
  • Meanwhile make the salads

Cucumber Salad

  • In a bowl combine thinly sliced english cucumber. Add 2 tsp of salt to the cucumber slices and mix.
  • Wait 5 mins and squeeze out the excess water from the cucumbers.
  • In a large bowl, combine the rice wine vinegar, soy sauce, sugar, sesame oil and ponzu sauce
  • Add the cucumbers to the dressing and toss


  • In a large bowl combine, rice wine vinegar, soy sauce or tamari, sugar, sesame oil, fish sauce, ponzu sauce, honey, sriracha, mayonnaise
  • Mix thoroughly.
  • Add the shredded cabbage, asian pear and the sweet onion. Toss to coat, salt to taste and set aside.

Cooking the Meat

  • Cook the steak by bring a pan to medium heat in a tablespoon of avocado oil. Cook the steak on each side for roughy 3 minutes depending on the thickness of the steak and desired result. Do the same for the chicken thighs and set aside.

Making the Teriyaki Sauce

  • Next, strain the marinade into a saucepan and bring to a simmer, this will become your teriyaki sauce. Combine the cornstarch and water to create a slurry.
  • Stir this into marinade and bring to a boil, turn heat down and let simmer for 5 mins or until desired thickness.
  • Turn off heat and set aside.


  • Make your bowl! Start by spooning the rice into the bowl as the base. Place a scoop of each slaw on the side followed by slices of steak and chicken drizzled with your teriyaki sauce. Top with plenty of scallions, sesame seeds, and favorite hot sauces on the side.

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