Keiki (kids) Bowl Recipe

Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice, 1/2 cup water, and 1/16 tsp salt in a small saucepan. Cover and bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and cook, covered, for 12 minutes. Do not lift the lid during cooking.

Remove from heat and let steam, covered, for 8 minutes. Fluff with a fork and stir in the optional 1/2 tsp rice vinegar for a mild seasoned rice. Portion 1 1/2 scoops (approximately the cooked yield from these measurements) into the keiki bowl.

Prepare the chicken: toss the 2 oz diced chicken with 1/2 tbs soy sauce and 1/2 tsp honey. Let sit 5 minutes while rice cooks.

Heat 1/2 tsp neutral oil in a small nonstick skillet over medium heat. Add chicken and cook, stirring occasionally, until cooked through and no longer pink, about 4–5 minutes for small dice. Transfer to a bowl and keep warm.

If serving a soft-boiled egg: bring a small pot of water to a gentle boil. Lower the egg in and simmer for 6 minutes for a soft-set white and slightly runny yolk. Transfer to ice bath 2 minutes, peel, and halve. Alternatively, scramble 1/2 egg gently in a nonstick skillet and season lightly with a pinch of salt.

Steam or blanch the baby carrot slices for 2–3 minutes until tender but still slightly firm. Warm the shelled edamame according to package instructions or blanch 1 minute in boiling water, then cool. Slice cucumber into thin half-moons.

Assemble the bowl: place the portioned rice in the bowl. Arrange the cooked chicken, halved soft egg (or scrambled egg), carrots, edamame, and cucumber in separate small sections on top of the rice so each item is visible and easy for kids to pick at.

Sprinkle 1/4 tsp nori strips or sesame seeds over the bowl as a mild garnish.

Whisk together 1/2 tbs ketchup, 1/2 tsp soy sauce, 1/2 tsp honey, and 1/2 tsp water in a small bowl until smooth.

Warm the sauce briefly in the microwave for 10–15 seconds or in a small saucepan over low heat just until it loosens—do not boil.

Drizzle 1–2 teaspoons of the sauce lightly over the chicken portion (or serve on the side in a small cup) so the child can control how much to use.