This Rumbi Rice Bowls with Rumbi Rice Copycat recipe is one of our favorites! Fresh vegetables and teriyaki chicken over coconut rice.
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)
*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 cooker… Combine 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)
More Copycat Recipes
If you love the idea of making your favorite restaurant recipes at home, you will love our Cafe Rio Sweet Pork copycat, this P.F. Chang’s Mongolian Beef and the Orange Chicken from the Panda Express menu, just to name a few.
How To Make Rumbi Rice Bowls with Rumbi Rice Copycat
- 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)
- 2 c *Rumbi Rice see recipe below
- 1/2 c **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).