Name: Novas Hula – Hula Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Jasmine rice; 2.25 cups Water; 0.5 tsp Kosher salt; 0.75 cups Store-bought teriyaki sauce (or homemade, reduced); 1 tbsp Butter; 1 cup Grilled or canned pineapple rings, chopped; 3 cups Green cabbage, thinly shredded; 1 cup Red cabbage, thinly shredded; 1 cup Carrot, julienned or shredded; 3 tbsp Green onion, thinly sliced; 0.5 cup Fresh pineapple, finely diced (or reserved from rings above); 2 tbsp Rice vinegar; 1 tbsp Soy sauce; 1 tsp Sesame oil; 1 tsp Honey; 2 tbsp Toasted sesame seeds; 0.25 tsp Salt; 0.25 tsp Black pepper; 0.5 cup Mayonnaise; 1 tbsp Fresh lime juice; 1 tbsp Fresh orange juice; 1 tsp Garlic, minced; 0.5 tsp Honey; 0.25 tsp Salt; 0.125 tsp Black pepper; 12 oz Baby bok choy, halved lengthwise (or regular bok choy, chopped); 1 tbsp Vegetable oil (or neutral oil); 1 tsp Garlic, thinly sliced; 1 tsp Low-sodium soy sauce; 2 tbsp Water (for steaming wilt)

Method

Rice & glaze

Cook rice

Rinse jasmine rice under cold water until the runoff is mostly clear (about 1–2 minutes). Combine rinsed rice, 2.25 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Finish with butter

Fluff rice with a fork and stir in 1 tablespoon butter. Keep covered and warm while preparing other components.

Reduce teriyaki glaze

Pour 3/4 cup teriyaki sauce into a small saucepan and simmer over medium-low heat until slightly thickened and glossy, about 4–6 minutes, stirring occasionally. Remove from heat. Stir in the chopped pineapple (reserve a little pineapple for the slaw if desired) and keep warm.

Sesame pineapple slaw

Make dressing

In a small bowl whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until combined.

Toss slaw

In a large bowl combine shredded green cabbage, red cabbage, carrot, 3 tbsp sliced green onion and 1/2 cup diced pineapple. Pour the dressing over the vegetables and toss thoroughly. Sprinkle in 2 tbsp toasted sesame seeds and taste; adjust salt or a touch more honey if needed. Chill or let sit at room temperature while you finish the rest of the dish so flavors meld.

Citrus aioli

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp lime juice, 1 tbsp orange juice, 1 tsp minced garlic, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust acidity or sweetness as desired. Refrigerate until serving.

Sautéed bok choy

Prep bok choy

If using baby bok choy, halve lengthwise; if using regular, chop into bite-sized pieces and separate stalks from leaves.

Sauté

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1 tsp sliced garlic and sauté 20–30 seconds until fragrant (do not brown). Add bok choy (stalks first if separated) and stir-fry 1–2 minutes. Add 2 tbsp water and 1 tsp soy sauce, cover for 1–2 minutes to steam and wilt tender-crisp. Uncover, toss, and season with 1/8 tsp salt and 1/8 tsp black pepper. Cook another 30 seconds until glossy. Remove from heat.

Assembly & garnish

Divide the warm jasmine rice among 4 shallow bowls (about 1/2 cup cooked rice per serving before additions; total yields ~4 servings). Spoon the teriyaki-pineapple glaze over the rice so it soaks through; use about 3–4 tbsp glaze per bowl.

Arrange a generous scoop of sesame pineapple slaw to one side of each rice portion and place the sautéed bok choy on another side.

Drizzle 1–2 tablespoons citrus aioli over the slaw or in a zigzag across the bowl. Garnish each bowl with sliced green onions, a sprinkle of extra toasted sesame seeds, and a lime wedge.

Serve immediately while rice and bok choy are warm and slaw is crisp. Recommend serving 4 bowls.