Ricebowl Recipe

Rinse and Cook Rice

Rinse 2 cups long-grain white rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Combine the rinsed rice, 2.5 cups water, 1/2 tsp salt, and 1 tbsp vegetable oil in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 10 minutes to steam. Fluff with a fork before serving.

Marinate Chicken

In a bowl, combine 3 tbsp soy sauce, 1 tbsp mirin (or dry sherry), 1 tsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp brown sugar, 1 tsp sesame oil and 1 tsp cornstarch. Whisk until the cornstarch is dissolved. Add the 1 lb bite-sized chicken pieces and toss to coat. Let marinate 10–15 minutes at room temperature (or up to 1 hour in the fridge).

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. When hot, add the marinated chicken in a single layer (shake off excess marinade) and sear without moving for 2 minutes to develop color. Stir and cook another 3–4 minutes until chicken is cooked through and sauce thickens slightly. If the pan becomes dry, add 1–2 tbsp water and scrape up browned bits to make a glossy sauce. Taste and adjust seasoning with a splash of soy sauce if needed.

While the rice cooks and chicken marinates, prepare vegetables: julienne or shave 1 carrot, thinly slice 1/2 cucumber, and thinly slice 2 scallions. Toss 2 cups baby spinach with a pinch of salt if desired.

Lightly toast 1 tsp sesame seeds in a dry small skillet over medium heat until fragrant, about 1 minute. Set aside.

If using pickled ginger, drain and set out as a bright palate cleanser on the bowl.

Make Spicy Mayo (optional)

Whisk together 2 tbsp mayonnaise, 1 tsp sriracha (adjust to heat preference), 1 tsp lime juice and 1/4 tsp salt until smooth. Taste and adjust seasoning.

Assemble the bowl: divide the cooked rice between 4 bowls (approx. 1/2 cup cooked rice per serving if 4 servings; adjust as desired). Top each portion with an even amount of spinach, carrot, cucumber, and the cooked soy-ginger chicken.

Garnish with sliced scallions, toasted sesame seeds, pickled ginger (if using), and a drizzle of the spicy mayo. Serve immediately.