There’s something so comforting about a warm Teriyaki Rice Bowl — perfectly cooked white rice, coated in a glossy, homemade teriyaki glaze. After testing this recipe countless times in both the Instant Pot and on the stove, I can promise it’s simple, flavorful, and foolproof. Whether you serve it with chicken, beef, or veggies, this quick Japanese-inspired meal is pure satisfaction in a bowl.
Do you ever order teriyaki chicken take-out from our local restaurant and they pour that glaze right over the rice and you’re left wondering if you should scrape some off of the chicken so that you can enjoy more glaze on rice?
Japanese Rice bowl recipes can vary depending on the chef, but with you leading the charge, you can adapt it to your tastebuds and make it exactly how you want it to be.
While this bowl could make an amazing dish on its own, finding great food to pair with it can feel like a daunting task.
How can you find a food that pairs well without overpowering this teriyaki bowl or that distracts from the sweet deliciousness?
I highly recommend my teriyaki chicken or even my Easy 30 Minute teriyaki beef as they could match the flavors nicely while still bringing a few new elements to the plate!
Recipe Roll Call for Teriyaki Rice Bowl
- Soy Sauce: The base of that classic savory-sweet teriyaki flavor.
- Brown Sugar: Adds depth and caramel notes to balance the saltiness.
- Honey: Helps the sauce thicken naturally while adding shine.
- Garlic & Ginger: The essential aromatics — bold, fragrant, and authentic.
- Cornstarch + Water (Slurry): Thickens the teriyaki sauce to a glossy glaze.
- White Rice: Fluffy, neutral, and perfect for soaking up every drop of sauce.
- Water or Broth: Keeps the rice tender and flavorful while cooking.
The Must-Haves
- Instant Pot or Medium Saucepan: Your choice for pressure or stovetop cooking.
- Mixing Bowl: For whisking up the teriyaki sauce and cornstarch slurry.
- Whisk or Silicone Spoon: Ensures the sauce stays smooth and lump-free.
- Measuring Cups and Spoons: Precise amounts make the flavor balance just right.
Let’s Make It: Teriyaki Rice Bowl
- Rinse the rice thoroughly until the water runs clear.
- Mix the soy sauce, brown sugar, honey, garlic, ginger, and water to make the teriyaki base.
- Prepare the cornstarch slurry by stirring cornstarch and water together until smooth.
- Cook rice in your Instant Pot (or on the stovetop) until fluffy and tender.
- Thicken the teriyaki sauce with the slurry, stirring until glossy and smooth.
More details on How to make Rice Bowls
Start by making the teriyaki base: in your Instant Pot or a small saucepan, combine 1 cup water, ¼ cup soy sauce, 4 tablespoons brown sugar, 1 tablespoon honey, crushed garlic, and ginger. Stir to combine.
Rinse 2 cups of white rice well to remove extra starch. If using the Instant Pot, place the rice and 2½ cups water in a metal bowl set on a trivet inside the pot. Cook on Manual High Pressure for 6 minutes, then allow a 5-minute natural release before quick-releasing the remaining pressure.
If cooking on the stovetop, simmer rice covered for about 18 minutes, then fluff with a fork.
In a small bowl, make a slurry by mixing 2 tablespoons cornstarch and 2 tablespoons water. Slowly whisk the slurry into the hot teriyaki sauce. Stir until thickened to a rich, glossy consistency. If needed, use the Sauté function on the Instant Pot or simmer on the stovetop to reduce the sauce slightly.
Spoon rice into bowls and drizzle generously with teriyaki sauce. Serve with cooked chicken, beef, or vegetables for a full Japanese-inspired meal.
Kitchen FAQ's for Japanese Rice Bowls
Adding in stir fry veggies or teriyaki glazed meats like my teriyaki beef would be an amazing dinner idea. You can even layer them all in your bowl with the rice and sauce to create “a real” teriyaki bowl! Enjoy!
If you cornstarch slurry wasn’t enough to thicken your sauce, and you haven’t added it to the rice yet, you can turn your pressure cooker on to saute mode and heat the sauce for 2 to 3 minutes while stirring continually to help thicken the sauce
Yes, you can! Simply make sure that the ingredients that you use are certified as vegan and substitute the honey for Agave or another one of your favorite vegan-friendly alternatives!
You do not have to use white rice however other grains of rice will require different rice to water ratios and may result in needing a longer cooking time.
Store any uneaten rice in your fridge, within an airtight container for up to 4 days for the best results. Reheating can be a little tricky as rice may dry out as it warms up. A good way to avoid this is to heat it up in a pot on the stove, with a lid to trap in the moisture. Add in a few tablespoons of water or butter to help give it a little more liquid for absorbing and enjoy.
Kitchen Secrets / Cooking Clues
If your sauce seems too thin, let it simmer a little longer to reduce and thicken naturally. The honey helps it turn shiny and smooth.
Rinsing the rice removes starch and prevents it from getting sticky or gummy. It’s an easy step that makes a huge difference.
Make the teriyaki sauce ahead of time and refrigerate for up to 5 days — it reheats beautifully and works as a stir-fry sauce, glaze, or marinade.
Flavor Fixes / Swap It Out
You can easily make this rice bowl your own. Add grilled or air-fried proteins like Teriyaki Chicken, sliced beef, shrimp, or even salmon for a heartier version.
For veggies, try topping with Air Fryer Broccoli, Steamed Vegetables, or sautéed mushrooms.
Need a low-sodium option? Use reduced-sodium soy sauce or swap part of the water for pineapple juice to add sweetness without extra salt.
Fridge & Freezer Magic
Store leftovers in an airtight container for up to 4 days in the refrigerator. The sauce will thicken slightly when chilled but loosens right up when warmed. Reheat gently in the microwave or on the stove.
You can also freeze both rice and teriyaki sauce separately in meal prep containers for up to 3 months.
Is an Instant Pot and MultiPot a Pressure Cooker?
An Instant Pot is a Pressure Cooker. A MultiPot is a Pressure Cooker. A Ninja is a Pressure Cooker.
They all have similar features, just different brands. This recipe calls for a Pressure Cooker and does not matter the brand. I personally own 2 competing brands and love them both!
Can I use the Rice Button on my Pressure Cooker?
Many Pressure Cookers have preset buttons like a Rice Button. I prefer to use a Manual / Pressure Cook setting so I can control the time.
What is the Rice to Water Ratio in the Pressure Cooker?
This is personal preference. However, I prefer to use 1 ¼ water to 1 Cup Rice. And as always rinse your rise to remove extra starch
What is a Quick Release on the Instant Pot?
A Quick Release or QR is how you treat the pressure in the Pressure Cooker after the cook time has finished. A Quick Release will open the pressure valve and release the steam quickly.
A Rice Bowl is just the beginning of this Japanese Style meal, make sure to add your favorite Mac Salad recipe too, the mild tangy sauce on this Macaroni Salad balances out the strong Teriyaki Flavors from the rest of the meal. And it's my Favorite!
As always, add a pair of chop sticks and dive in. Chop Sticks just make a Rice Bowl even better!
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Additional Recipes you will LOVE
- Best Tuna Salad
- Bowtie Pasta Recipes
- Easy Chocolate Chip Muffins
- Easy Beef Teriyaki
- Chicken Teriyaki
- Teriyaki Sauce
- Honey BBQ Chicken Wings
- Teriyaki Meatballs
- BBQ Chicken Sliders
- Easy Pad Thai
- Asian Noodles
- Sweet and Sour Meatballs
- Teriyaki Noodles
Japanese Rice Bowl
Ingredients
- 1 Cup Water
- ¼ Cup Soy Sauce
- 4 Tbs Brown Sugar
- 1 Tbs Honey
- 1 teaspoon Garlic - Crushed
- ½ teaspoon Ginger
- 2 Tbs Corn Starch
- 2 Tbs Water - For Slurry
Rice
- 2 Cups White Rice
- 2 ½ Cup Water
Instructions
- Pour 1 cup of water, ¼ cup of soy sauce, 4 tablespoons of brown sugar, honey, and garlic and ginger into your instant pot and stir to combine.
- Rinse your rice well to remove the extra starches and place the rice and add additional water into a metal bowl.
- Place the bowl on a tall trivet inside your Instant Pot.
- Set it to Manual Pressure and Cook for 6 minutes, allowing for a 5-minute natural release. Then do a Quick Release on the remaining pressure.
- In a separate small bowl combine 2 Tablespoons of water and 2 Tablespoons of Corn Starch, stirring to make a slurry.
- Remove the rice from the pressure cooker
- Add slurry to Teriyaki Sauce and stir. The sauce will thicken as you stir and as it cools down. Or press Saute to reduce liquid and thicken sauce.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Cathi
This dish is so tasty, using the pot-in-pot method let me cook the teriyaki sauce in the bottom of the instant pot and then using a separate container on a tall trivet over the rice made this so easy. Great job DevourDinner. Love your demo shows.
Stephanie
I am so sorry to sound ridiculous, but I want to make this and don’t get it! Lol
You add the sauce ingredients into the pressure cooker / instapot bowl. Then after rinsing the rice do you add to that same bowl or a separate bowl?
The instructions seem that they all go in together, but the pictures seem that they are cooked separately?
Devour Dinner
Hi Stephanie,
The sauce is cooked in the bottom and the rice is cooked Pot in Pot style. Meaning that the rice is cooked in a separate bowl on a trivet above the sauce liquid below. Pot in Pot style allows you to cook multiple things or foods that you do not want additional liquid in such as the rice. Hope this helps!
Alli
This looks so tasty! My family would love it. I can’t wait to give it a try!
Devour Dinner
This fun simple recipe is a family favorite for sure!
Cathi
Love the teriyaki sauce and being able to cook the rice in the instant pot by using pot in pot method, thanks for another great recipe