Teriyaki Soy Rice Bowl

If you like Japanese cuisine, this Teriyaki Soy Rice Bowl topped with homemade pickled carrots and cucumbers will not disappoint you. This recipe is the ultimate comforting, Asian-inspired dish, packed with all the essential nutrients and perfect for meal prep.

I like to experiment with different cuisines from around the world, discovering new flavors and delightful combinations. In this regard, I enjoy adapting traditional dishes to a vegetarian diet without sacrificing the authentic flavor and texture. For this, I substituted the meat seasoned with teriyaki sauce with textured soy bites. This plant-based protein source is very convenient, as you just need to soak it in water for a few minutes before adding it to the dish. Its neutral flavor allows it to pair perfectly with spicy condiments that enhance the entire meal.

The Teriyaki Soy Rice Bowl has roots in Japanese cuisine but has spread abroad, especially in the US. Teriyaki refers to a cooking technique that involves glazing the protein with a mixture of soy sauce, sweet rice wine and sugar. Additionally, rice bowls are a staple in Asian cuisine, featuring a base of steamed rice topped with various ingredients, allowing you to adapt the toppings to your taste.

In order to keep the ingredients fresh and prevent them from getting soggy, make sure to store the rice, teriyaki soy bites, and vegetables in separate airtight containers. This is also useful if you’re meal prepping and you plan to eat this Asian-inspired bowl in the following days. Finally, place the containers in the fridge for up to 3-4 days.

Ingredients for vegetarian teriyaki rice bowl

• Textured soy bites: they are an excellent plant-based protein, with a texture very similar to that of meat. Made from soy protein isolate, they are rich in protein and amino acids. Textured soy bites have a chewy consistency and can absorb the flavors of teriyaki sauce. Stored-bought ones need to be soaked in water, and in just few minutes, they are ready to be combined with the other ingredients.

• Cucumber and carrots : when marinated, these vegetables acquire tangy and slightly sweet flavors, balancing the teriyaki sauce and the savory soy bites. Their crispness provides a satisfying texture, contrasting with the soft rice and chewy soy. The acidity of the marinade cuts through the richness of the other ingredients, making the dish balanced and preventing it from being too heavy.

• Apple cider vinegar: its acidity adds a tangy flavor that complements the sweetness of the carrots and the mildness of the cucumbers. Thanks to the apple cider vinegar, the vegetables become more tender and flavorful without losing their crispness.Vinegar also acts as a natural preservative, helping the carrots and cucumbers stay fresh longer, making them perfect for meal prep. Finally, apple cider vinegar offers several health benefits, including digestive aid, blood sugar regulation and antioxidant properties.

Find the complete recipe with measurements below.

How to prepare teriyaki soy bites

Put the textured soy protein in a bowl, cover with water, and let it soak for the time indicated on the packaging. In the meantime, finely slice the cucumber and carrots. Then place them in a bowl with apple cider vinegar and let the vegetables marinate. In a saucepan,  heat some olive oil with grated garlic, ginger, and finely chopped shallot.

Once softned, add the drained textured soy bites and season with salt and pepper. Sauté for 5 minutes. Then pour in the teriyaki sauce and whisk to combine, letting it simmer on low heat until it caramelizes.

Assemble the bowl by placing some rice at the base, then topping with the cooked soy bites and marinated veggies.

My tips for tasty Asian-inspired bowl

• Sprinkle some crispy fried onions or avocado on top of the final bowl.

• Use short-grain rice, like sushi rice, because it’s sticky and helps to hold the ingredients together in the bowl.

• If you prefer a sweeter teriyaki flavor, you can add a little more sugar or honey.

• Add a finishing touch with green onions or fresh cilantro.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Teriyaki Soy Rice Bowl

Course: mainCuisine: vegetarian, asian

Servings

4

servings

Prep time

24

minutes

Cooking time

20

minutes

Ingredients

• Rice (cooked)

• Textured soy bites 50gr (before soaking)

• Cucumber 1/2

• Carrots 1-2

• Apple cider vinegar

• Olive oil

• Teriyaki sauce

• Garlic 2 cloves

• Ginger (grated) 1/2tbsp

• Shallot 1

• Salt

• Black pepper

Directions

• Put the textured soy protein in a bowl, cover with water, and let it soak for the time indicated on the packaging.
• In the meantime, finely slice the cucumber and carrots. Then place them in a bowl with apple cider vinegar and let the vegetables marinate.
• In a saucepan,  heat some olive oil with grated garlic, ginger, and finely chopped shallot. Once softned, add the drained textured soy bites and season with salt and pepper. Sauté for 5 minutes.
• Pour in the teriyaki sauce and whisk to combine, letting it simmer on low heat until it caramelizes.
• Assemble the bowl by placing some rice at the base, then topping with the cooked soy bites and marinated veggies.

Notes

• Sprinkle some crispy fried onions or avocado on top of the final bowl.
• Use short-grain rice, like sushi rice, because it’s sticky and helps to hold the ingredients together in the bowl.
• If you prefer a sweeter teriyaki flavor, you can add a little more sugar or honey.
• Add a finishing touch with green onions or fresh cilantro.