This Rumbi Rice Bowls with Rumbi Rice Copycat recipe is one of our favorites! Fresh vegetables and teriyaki chicken over coconut rice topped with a tangy teriyaki sauce.
Rumbi Rice Bowls with Rumbi Rice Copycat
I love the rice bowls at Rumbi and have been determined to duplicate their Spicy Hawaiian Teriyaki sauce for some time now. The other night I finally figured it out! (Insert me doing a happy dance here.) It all started with me coming home with a bunch of the sauce, then spending the rest of the evening with different ingredients trying to duplicate it. Even if my version isn’t an exact duplicate, it is definitely to the point where I can hardly tell any difference between the two sauces. Win!
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. FINALLY, I can satisfy my Rumbi craving without having to travel to Utah!
Some Variations to Consider
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)
Restaurant Copycat Recipes
If you love the idea of making your favorite restaurant recipes at home, you may want to give some of these recipes a try:
- Cafe Rio Sweet Pork
- P.F. Chang’s Mongolian Beef
- Panda Express Orange Chicken
- Alice Springs Chicken (Outback Steakhouse)
- Nothing Bundt Cake’s Chocolate Chocolate Chip Bundt Cake
How To Make Rumbi Rice Bowls with Rumbi Rice Copycat
Hawaiian Coconut Rice with Beans
Hawaiian Teriyaki Sauce
For SPICY Hawaiian Teriyaki Sauce
- 1-2 shakes Sriracha sauce
Hawaiian Coconut Rice and Beans
- Rice Cooker: Combine all ingredients in a rice cooker. Gently stir so the beans and rice are mixed. Cover and cook. Fluff rice with a fork before serving.
- Stove Top: In a saucepan, combine water, coconut milk, and sugar. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.
Hawaiian Teriyaki Sauce
- Combine Yoshida's sauce, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small saucepan.
- Bring to a boil, then reduce heat to a simmer.
- Mix cornstarch and water together in a small bowl.
- Slowly whisk the cornstarch mixture into the simmering sauce. This will thicken the sauce slightly more than the Yoshida's sauce.
- For a spicier sauce, add 1-2 shakes of Sriracha sauce.
- Simmer for about 1 minute, then let sit until ready to serve.
Stir Fry Vegetables and Chicken
- Heat vegetable oil in a large skillet over medium-high heat.
- Sauté carrots, celery, zucchini and broccoli until crisp-tender. About 2 minutes.
Make Rumbi Rice Bowls
- To serve, scoop Hawaiian Coconut Rice with Beans into the bottom of each bowl. Add vegetables and chicken. Serve Hawaiian Teriyaki Sauce on the side, or evenly drizzle about 3 tablespoons of sauce over vegetables.