Sesame Ginger Teriyaki Bowl Recipe

Rinse 1 cup rice under cold water until the water runs clear. Combine rinsed rice and 1.25 cups water in a small pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes. Fluff with fork and, if using, gently fold in 1 tsp rice vinegar and 1/2 tsp sugar. Keep warm.

While rice cooks, trim green beans and slice scallions. If using mushrooms, clean and halve large mushrooms; if using chicken, cut into 1" pieces. Grate ginger and mince garlic.

In a medium bowl, combine 1 cup low-sodium soy sauce, 1/4 cup mirin, 2 tbsp sake (or extra mirin), 2 tbsp brown sugar, 2 tbsp grated ginger, 2 cloves minced garlic, and 1 tsp toasted sesame oil. Stir until sugar dissolves. Reserve 1/3 cup of this mixture as glaze (set aside in refrigerator).

For the remaining marinade, place the chicken pieces (or mushrooms) in a shallow bowl or zip-top bag and pour the marinade over them. Toss to coat, press out excess air (if bag), and marinate in the refrigerator 20–30 minutes (chicken minimum 20 minutes; mushrooms 10–15 minutes).

When ready to finish glaze, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry and stir into the reserved 1/3 cup glaze. This will thicken when heated.

For Chicken

Heat 1 tbsp vegetable oil in a large nonstick skillet or cast-iron pan over medium-high heat until shimmering. Remove chicken from marinade (discard used marinade), pat lightly with paper towel, and add chicken in a single layer. Sear without moving 2–3 minutes until browned, then stir and cook another 2–3 minutes until cooked through and juices run clear (internal temp 165°F / 74°C). Transfer chicken to a plate.

For Mushrooms (vegetarian option)

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Drain mushrooms from marinade (reserve marinade if you want to quickly reduce separately), add mushrooms in a single layer, and cook without crowding 3–4 minutes until deeply browned, then stir and cook another 2–3 minutes until tender. Transfer mushrooms to a plate.

Return pan to medium heat, add the reserved teriyaki glaze slurry, and cook, stirring, until it thickens and becomes shiny, about 1 minute. Add the cooked chicken or mushrooms back to the pan and toss to coat evenly in the glaze. Remove from heat.

In a separate skillet or the same pan wiped clean, heat remaining 1 tbsp vegetable oil over medium-high heat. Add white parts of sliced scallions, julienned carrot (if using), and green beans. Stir-fry 3–5 minutes until green beans are bright and tender-crisp. If desired, splash 1–2 tbsp of the original teriyaki marinade (unused) or a teaspoon soy sauce while cooking for seasoning. Cook until beans are just tender.

When green beans are cooked, add a small drizzle (about 1/2 tsp) of toasted sesame oil and toss. Transfer to plate or keep warm to assemble bowls.

Divide warm rice between 3–4 bowls (recipe yields about 3 generous servings). Top each bowl with a portion of glazed teriyaki chicken or mushrooms and a portion of green beans and vegetables.

Sprinkle each bowl with 1/2 tsp toasted sesame seeds and scatter sliced green parts of scallions and 2 tsp cilantro or microgreens if using. Add pickled ginger or cucumber on the side, and serve with lime wedges for squeezing over (optional).

Taste and adjust: add extra soy or a dash of sriracha if you want more salt or heat.