Rice Bowl Recipe

Rinse rice

Place the 1.5 cups rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 1–2 minutes). This removes surface starch and prevents clumping.

Combine rinsed rice, 2.25 cups water, 1 tsp salt, and 1 tbs vegetable oil in a medium saucepan. Stir once to distribute rice evenly.

Bring to a gentle boil over medium-high heat uncovered. Once it reaches a boil, reduce heat to the lowest setting, cover with a tight-fitting lid and simmer for 15 minutes. Do not lift the lid during this time.

After 15 minutes, remove from heat and let the rice rest, covered, for 10 minutes to finish steaming. Fluff with a fork before serving.

Prepare chicken: Trim excess fat from 1 lb chicken thighs and pat dry with paper towels. Cut into bite-size strips or cubes (about 1-inch pieces).

Make marinade: In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbs brown sugar (or honey), 1 tsp cornstarch, and 1/4 tsp black pepper. Whisk until sugar and cornstarch dissolve.

Add the chicken pieces to the marinade, toss to coat, and let sit 10–20 minutes at room temperature (or up to 2 hours in the fridge).

Heat 1 tbs neutral oil in a large skillet over medium-high heat. When shimmering, add the marinated chicken in a single layer (reserve excess marinade). Cook without moving for 2–3 minutes to develop color, then stir and continue cooking until chicken is cooked through and internal temperature reaches 165°F (about 4–6 minutes more depending on piece size).

Pour any reserved marinade into the skillet and bring to a simmer for 1–2 minutes until slightly thickened and glossy; toss the chicken to coat. Remove from heat and set aside.

Prepare vegetables: While rice rests or chicken marinates, julienne or thinly slice the carrot to equal about 1 cup, thinly slice 1/2 cup cucumber, and slice 2 scallions on the diagonal. Rinse and drain 2 cups baby spinach (or greens).

If you prefer warm vegetables, quickly sauté the carrots in the same skillet used for chicken: add a teaspoon of oil over medium heat and stir-fry carrots 2–3 minutes until slightly softened, then add spinach and cook until wilted (about 30–60 seconds). Season lightly with a pinch of salt. Remove and keep warm.

Toast 1 tsp sesame seeds in a small dry skillet over medium heat, shaking frequently, until fragrant and lightly golden (about 1–2 minutes). Remove from heat.

Make spicy mayo: In a small bowl combine 2 tbs mayonnaise, 1 tsp sriracha, 1/2 tsp soy sauce, and 1/2 tsp lime juice (if using). Mix until smooth. Taste and adjust heat or salt as desired.

Assemble bowls: Divide the fluffed rice between 3 bowls (about 3/4 cup cooked rice per serving as a base). Top each portion with the cooked chicken (about 5–6 oz per bowl), arranged to one side.

Arrange the prepared vegetables (julienned carrots, cucumber slices, and spinach or greens) alongside the chicken. Sprinkle sliced scallions and toasted sesame seeds over the bowl. Add pickled ginger or pickles if using.

Drizzle spicy mayo over the top or serve on the side. Serve immediately while warm.