KURU KURU PA TERIYAKI BOWLS Recipe

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.

While rice rests, stir together rice vinegar, sugar, and salt until dissolved. Gently fold seasoning into the cooked rice with a rice paddle or spatula. Keep rice warm and covered.

In a small saucepan combine soy sauce, mirin, sake, brown sugar, minced ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

In a small bowl, whisk cornstarch with 2 tablespoons cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue simmering 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Remove from heat and let cool slightly. Taste and adjust sweetness or salt as desired.

Toss the shredded cabbage and julienned carrot with 1 tsp sesame oil and a pinch of salt. Optionally quick-pickle by sprinkling with 1 tablespoon rice vinegar and letting sit 5–10 minutes for brightness.

Thinly slice the green onions. Keep the white parts separated from the green tops; whites can be cooked briefly with proteins or used raw for texture, greens are for garnish.

Toast sesame seeds in a dry skillet over medium heat, stirring, until lightly golden and fragrant, about 2 minutes. Remove from heat and set aside.

Pat your chosen protein dry and season lightly with kosher salt and black pepper. For proteins that will receive additional garlic butter (shrimp, salmon), reserve minced garlic and butter.

Heat 1 tablespoon neutral oil in a large skillet or cast-iron pan over medium-high heat until shimmering.

For thin-sliced wagyu or crazy beef: add meat in a single layer and sear quickly 30–60 seconds per side for medium-rare to medium (adjust to thickness). Remove and rest 2 minutes, then slice against the grain into bite-sized pieces if needed.

For chibi chicken (boneless thigh pieces): add chicken to the hot pan and cook 4–6 minutes, stirring occasionally, until cooked through and golden (internal temp 165°F / 74°C). Remove and keep warm.

Once proteins are resting in the pan, pour 1/3 to 1/2 cup of the prepared teriyaki sauce into the pan, stirring to coat and reduce slightly for 30–60 seconds. Toss the protein in the glaze so each piece is coated. Remove from heat.

Heat 1 tablespoon neutral oil and 1 tablespoon butter in a skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown).

Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp from the pan.

Lower heat and add 2 tablespoons teriyaki sauce to the pan, scraping up any browned bits. Return shrimp to the pan and toss for 30 seconds to coat. Finish with 1 tablespoon butter for gloss, then remove from heat.

Pat salmon dry and season lightly. Heat 1 tablespoon neutral oil in a nonstick or cast-iron skillet over medium-high heat. Place salmon skin-side down if applicable and sear 4–5 minutes until the skin is crisp and the salmon is cooked two-thirds of the way up the side.

Flip and add 1 tablespoon butter and 1 clove minced garlic. Spoon butter and garlic over the salmon for 1–2 minutes until cooked to medium (internal 125–135°F for medium rare to medium). Remove salmon and let rest 2 minutes.

Add 2–3 tablespoons teriyaki sauce to the pan and simmer 30 seconds. Spoon sauce over salmon before serving.

Divide the seasoned rice evenly among four bowls (about 1 to 1 1/4 cups cooked rice per bowl).

Arrange the cooked protein on top of the rice. Spoon additional warmed teriyaki sauce over the protein (about 1–2 tablespoons per bowl, more to taste).

Add a mound of seasoned cabbage and carrot beside the protein. Scatter sliced green onion tops over the bowl and sprinkle with toasted sesame seeds.

Garnish optionally with pickled ginger and a light pinch of chili flakes for heat. Serve immediately.

Teriyaki sauce keeps refrigerated in an airtight container for up to 1 week. Cooked proteins and rice keep separately for 2–3 days; reheat gently in a skillet or microwave, adding a splash of water or teriyaki sauce to maintain moisture.