Our Version of Rumbi Rice Bowls with Rumbi Rice

Whenever I visit Utah I HAVE to go to Rumbi. Rumbi is one restaurant that I crave all the time. I love it and I am OBSESSED with their Rumbi Rice Bowls.

Rumbi Rice Bowls Copycat Recipe


I have been determined to duplicate their Spicy Hawaiian Teriyaki sauce for some time now but haven’t had the chance until just recently. I just bought a bunch of the sauce, brought it home, and spent a full evening with different ingredients trying to duplicate it. I finally figured it out (at least to the point where I can hardly tell any difference between the two sauces).


As far as the Rumbi rice goes, I already had that one down. I had a recipe from when I lived in Hawaii for coconut rice that tastes JUST like Rumbi rice.. so I just used that and it was right smack on. Anyway.. enough talking. I hope you are as excited as I am about these Rumbi Rice Bowls. FINALLY, I can satisfy my Rumbi craving without having to travel to Utah!


This recipe is for the Chicken Spicy Hawaiian Teriyaki Rice Bowl with Rumbi Rice. If you don’t like Rumbi rice, of course you can serve it with regular rice, brown rice, or noodles..
(makes about 4 Rumbi Rice bowls)


Our Version of Rumbi Rice Bowls with Rumbi Rice

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  • 1 Tbsp. vegetable oil
  • 4 carrots, peeled and grated
  • 3 celery stalks, washed and sliced
  • 1 zucchini, chopped into small cubes
  • 1 1/2 c. chopped broccoli florets
  • 2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
  • *Rumbi Rice (see recipe below)
  • **Spicy Hawaiian Teriyaki Sauce (see recipe below)


  • Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.
  • Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cookerCombine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.


**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid — if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Yoshida’s, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)


  1. Reagan Law says:

    I LOVE Rumbi and I crave it all the time!! I was in AZ and I didn't get to have it b/c I was SO sick from morning sickness. I'm stuck on the east coast far away from all of my favorite restaurants, can't wait to try this!!!!

  2. richelle says:

    you totally made my day. I am pregnant and have been craving this for the longest time! SO A BIG THANK YOU from me and the baby

  3. Donovans says:

    Made this yesterday. It was amazing! Sauce was delicious! Thanks for the awesome recipe!

  4. B-dizzle says:

    I made this for dinner last night. My husband was very satisfied. Thanks! Now, if you can figure out their honey mustard dressing, my dad would love you.

  5. Kimberly says:

    So excited to try this one! This is definitely a restaurant I miss and crave.

  6. Michelle says:

    I can't find the Mr. Yoshida's sauce. I've looked at 4 different stores. Any tips on what else I can use that would have a similar taste? Is it a sauce and marinade or a thicker sauce? This looks so good and I really want to make it!

  7. Erica says:

    It is usually by the BBQ sauces… not the teriyaki sauces and Hawaiian stuff. I know they have it at Costco, WalMart, Albertsons, Fred Meyer, Smiths, and Safeway. Did you ask a store employee if they have it? It is just a nice, thick teriyaki sauce. If you needed to I am sure you could use another sauce, I just love the consistency of Yoshidas!

  8. Britni Watkins says:

    We made this last night….WOW! It was great, thanks for doing all the testing to get it right, it was fabulous!

  9. Maggie says:

    salad looks great rumbi is our favorite thanks for sharing

  10. Kristi says:

    Made these a few weeks ago, delicious!

  11. Allison says:

    I've Rumbi before, but from the recipe I knew I'd like this dish. And we did, I'm making it again for a second time tomorrow. Thanks, Erica.

  12. Hadley's says:

    We LOVE this recipe! We have made it several times this summer with fresh veggies from the garden. Thanks so much!

  13. Anna says:

    Found this on pinterest. I love rumbi, but I hate zucchini so I always pick it out. How awesome will it be to make it myself with extra broccoli & carrots. Thanks so much for sharing.

  14. Laura says:

    I LOVE this dish!! As well as my family! Its one that they request a lot. In my honest to goodnes opinion, your coconut rice is much better than Rumbis coconut rice!! Keep on cookin’ and bakin’ girls! We luv your recipes.

  15. Kim says:

    Agh!!! I’m so excited I found this. We have been away from Utah for a year now and I have totally been craving this. I’m so excited to make it and share with our friends. Thanks Erica for sharing 🙂

    Sincerely ,
    Stay at home Army wife & mom

  16. Jenny says:

    I’ve never been to Rumbi, but I made this tonight and it was delicious! I love your website, thanks for the great recipes!

  17. Teresa says:

    Thank you so much for this receipe. I moved from Salt Lake a few years ago and have really missed one of my favorite places, Rumbi!

  18. Pam says:

    I have looked for the teriyaki sauce and cannot find it. They only carry the original gourmet sauce-sweet & savory, cracked pepper & garlic sauce-thick & spicy, hawaiian sweet & sour sauce-zesty & sweet. I cannot find the chili garlic sauce or fresh ginger. Please HELP!

    • Erica says:

      The original gourmet sauce is the one that you want (the Yoshida’s). I have found it at WalMart. Fresh ginger can be found in produce (you may have to ask where it is) and the chili garlic sauce is by the Asian stuff. If you can’t find chili-garlic, just get chili sauce (usually with a green cap) and add a clove of garlic. Hopefully this helps!

  19. Kristyn says:

    Made this for dinner tonight and it was fantastic! Thanks for the recipe!

  20. Katie Gruen says:

    This was delicious!!!

  21. Jenny Layton says:

    Hey this is Jenny with The Happy Gal……,LOVE this Recipe. One of my favorites. I featured this in a blog post this week 🙂 Just wanted to say hi and let you know I love your Blog!!

    • Erica says:

      Thanks Jenny! And thank you for linking back to us! Love your site and I’m loving the tomato and zucchini post!

  22. Imchrisf says:

    I have been making this for my wife and kids. I steam the veggies and use leftover pulled pork from the fridge. I like to heat up the pork or chicken in some sauce for extra flavor. I have been buying pints of sauce from Rumbi when I go in, I am so happy to know how to make it myself now. Thank You.

  23. Helen Froehlich says:

    I absolutely love this recipe, however, do you have any ideas how I could better conceal the veggies for my kids they absolutely hate veggies but this tastes so great for the adults. I’d like my kids to eat it as well.

    • Erica says:

      You could cut them up smaller and mix it in with the sauce… that way they won’t see the green pieces!

  24. Celeste says:

    I tried the recipe but the rice turned out mushy.

    • Erica says:

      Sorry it turned our mushy. Did you do it on a stove top or rice cooker?

      • Celeste says:

        I did it in a rice cooker. I have two more questions, did you use unsweetened or sweetened coconut milk? Also when you sauté the veggies did you add any spices?

  25. Lori says:

    Hi! I just found this and am so excited to try it! Quick questions: Can I make the Rumbi Rice in a pot? I don’t use/have a rice cooker. And how spicy is the sauce? I am such a wimp about spicy food (ie medium salsa is too hot for me). If I need to make it less spicy, can I just leave out that spicy ingredient you said to add more of if people want it spicier?

    Thanks so much!

    • Echo says:

      Yes, you can make it in a pot. Just follow the measurements in the recipe but do it in a pot using the appropriate cooking times. For the sauce.. I don’t think it is spicy but in your case you might want to leave out the Sriracha completely!

      • Lori says:

        Ok, thank-you! 🙂

  26. Holly says:

    A friend of mine introduced me to this recipe. I’ve never been to Rumbi (live in AZ), but this is going to be on our regular dinner rotation for sure. So easy! I use my julienne peeler for the carrots to make it a little more fancy. Thank you!

  27. Bobbi says:

    When you say red beans, do you mean kidney beans, punto beans or what? Also the chile-garlic sauce is also called samba olek.

    • Erica says:

      Yes, we use the dark red kidney beans 🙂

  28. Jessica Mitchell says:

    I was rather indifferent to Rumbi when we lived in Provo. But we have since moved away and I found this recipe on Pinterest. It is PHENOMENAL! I can’t stop raving about it. Better than the original. My husband followed the recipe EXACTLY as written and it turned out perfect. Thanks for sharing!

    • Erica says:

      So glad that you like it! Props to your husband for making it! You have a keeper there!

  29. Natalia says:

    I am making this for a huge crowd this weekend and was wondering if i could make the sauce ahead of time (like 3 days) and store it in the fridge. Thanks!

    • Erica says:

      Yes, you can make the sauce ahead of time. It might be thick but once you heat it up it gets thinner again.

  30. Mary says:

    Hello! I am planning on making this next week! Did you use sweetened or unsweetened coconut milk? Looking forward to hearing from you!

    • Erica says:

      sweetened 🙂 Hope this helps!

  31. Tiffany says:

    Hey I have a quick question, I wash the rice before putting all the ingredients in correct?

    • Erica says:

      You can– if you wash the rice ahead of time, reduce the cooking water by about 1/2 c. just so it doesn’t get too soggy.

      • Tiffany says:

        Awesome thank you! I made this before and it was super yummy, but I remember the rice being a bit more on the softer side.
        I will try a 1/2 cup water this time making it.
        I’m missing Rumbi since moving to Hawaii, so happy that this taste so close to the original

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