Rumbi Rice Bowls (Copycat Recipe)

5 from 6 votes
57 Comments

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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 Bowl with rice, beans, grilled chicken and vegetable on a white plate

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:

How To Make Rumbi Rice Bowls with Rumbi Rice Copycat

Rumbi Rice Bowls on a square plate

Rumbi Rice Bowls (Copycat Recipe)

5 from 6 votes
These Rumbi Rice Bowls taste just like the original, maybe even better! Make the recipes in the order given for a quick, delicious meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 13 mins
Course Dinner, Main Course
Cuisine Island
Servings 6

Ingredients

Hawaiian Coconut Rice with Beans

  • 2 cups white rice long grain
  • 2 1/2 cups water
  • 14 ounces coconut milk
  • 1/2 tablespoon sugar
  • 14 ounces red beans drained and rinsed

Hawaiian Teriyaki Sauce

  • 3/4 cup Mr. Yoshida's Original Sweet Teriyaki Gourmet Marinade & Cooking Sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon fresh ginger
  • 1/4 teaspoon salt
  • ¼ teaspoon brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

For SPICY Hawaiian Teriyaki Sauce

Stir Fry Vegetables and Chicken

Instructions

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.

Notes

*You can use packaged grilled chicken, found in most grocery stores. Cut the chicken into cubes and sauté in a skillet with a little oil until heated.

Nutrition Information

Calories: 501kcalCarbohydrates: 82gProtein: 17gFat: 11gSaturated Fat: 7gCholesterol: 14mgSodium: 1751mgPotassium: 792mgFiber: 8gSugar: 10gVitamin A: 7116IUVitamin C: 30mgCalcium: 87mgIron: 4mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

    1. 5 stars
      This recipe sounds wonderful! I have been looking all over for a copycat recipe for a Rumbi’s Jamaican jerk sauce, and can’t find one that looks like what they serve their. I was wondering if somewhere you might have that recipe.

  1. 5 stars
    Yum! This is ttally my kind of meal. I’m always looking out for a good flavour-packed rice dish for my family.

    1. I wouldn’t recommend it but that’s just me. I don’t like the taste or texture of instant rice. If you prefer it, I am sure it will be fine. Hope this helps!

      1. 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

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

  3. 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!

  4. 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!

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

  6. 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!

  7. 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!

    1. 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!

      1. 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?

  8. 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.

  9. 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.

  10. 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!!

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

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