If you've been looking for a restaurant-quality teriyaki steak rice bowl you can make at home, this is the one. I'm talking juicy, caramelized rib eye, sticky Japanese rice, tender pak choy, and a glossy teriyaki glaze that coats every single bite.
I made this for the first time on a random Wednesday night when Emily was going through her "I only want rice for dinner" phase. (Kids, right?) I figured if she wanted rice, I'd at least make it worth my while. The result? She ate the entire bowl and asked when I was making it again. That was three weeks ago, and we've had it four times since.
The whole thing comes together in about an hour, and most of that is hands-off rice cooking time. If you're into Asian-inspired dinners, you might also love my easy beef and broccoli recipe — it's another weeknight go-to in our house.
Jump to:
- Why You'll Love This Teriyaki Beef Rice Bowl
- Ingredients for Your Teriyaki Steak Rice Bowl
- How to Make This Teriyaki Steak Rice Bowl
- How to Store and Reheat Leftovers
- Tips and Variations for Your Teriyaki Steak Bowl
- Frequently Asked Questions About Teriyaki Steak Rice Bowls
- Recipes You May Like
- Time to Make Your Own Teriyaki Steak Rice Bowl
- Teriyaki Steak Rice Bowl
Why You'll Love This Teriyaki Beef Rice Bowl
- Ready in 60 minutes with only 10 minutes of actual hands-on prep work
- The rib eye steak gets this beautiful caramelized crust from the teriyaki glaze
- Japanese short-grain rice gives you that perfectly sticky base that soaks up all the sauce
- The soft boiled egg adds a creamy, rich element that brings the whole bowl together
- It's way cheaper than ordering from a Japanese restaurant and honestly tastes better
- Simple enough for a Tuesday night but impressive enough for date night at home
Ingredients for Your Teriyaki Steak Rice Bowl
- 2 cups Japanese short-grain rice
- 300g (10 oz) rib eye or scotch fillet steak (or any cut you like)
- Sea salt
- 1 tablespoon vegetable oil
- Marion's Kitchen Classic Japanese Teriyaki Marinade (or try my homemade teriyaki sauce recipe)
- 3 baby pak choy, sliced in half lengthways
- 1 medium-soft boiled egg, peeled, halved
- 2 teaspoon shichimi togarashi (optional)
- 2 tablespoon finely sliced spring onion (scallions)
Quick note on the steak: Rib eye is my top pick because the fat marbling keeps it tender and juicy. But I've also made this with sirloin and even flank steak — both turned out great. Just adjust your cooking time based on thickness.
How to Make This Teriyaki Steak Rice Bowl
Cook the Rice
- Rinse your Japanese short-grain rice under cold water until the water runs mostly clear. This usually takes about 3-4 rinses.
- Cook the rice according to package directions. I use a rice cooker because it's foolproof, but stovetop works too. This takes about 40-45 minutes total.
- Once cooked, let the rice sit covered for 10 minutes. Don't skip this — it makes the texture so much better.
Prep and Sear the Steak
- While the rice cooks, take your steak out of the fridge and pat it completely dry with paper towels. Season both sides generously with sea salt.
- Heat 1 tablespoon vegetable oil in a heavy skillet or cast iron pan over high heat. You want that pan smoking hot.
- Sear the steak for about 2-3 minutes per side for medium-rare. I learned the hard way not to move it around — just let it sit and get that crust.
- Remove the steak from the pan and let it rest on a cutting board for 5 minutes. (I know it's tempting to cut into it right away. Don't.)
Build the Glaze and Finish
- In the same pan, pour in the teriyaki marinade and let it bubble for about 1-2 minutes until it gets thick and syrupy.
- Toss the pak choy halves into the pan cut-side down. Cook for about 2 minutes until they're tender but still have a little crunch. Set aside.
- Slice the rested steak against the grain into thin strips. Toss the slices back into the teriyaki glaze briefly, just to coat them.
- Scoop rice into bowls. Top with the glazed steak slices, pak choy, and a soft boiled egg cut in half. Sprinkle with shichimi togarashi and sliced spring onions.
That's it. The whole thing looks like it came from a fancy Japanese restaurant, but it took you less effort than most weeknight dinners.
How to Store and Reheat Leftovers
Store any leftover steak and rice separately in airtight containers. The steak keeps in the fridge for up to 3 days, and the rice stays good for about 2 days.
When reheating, I sprinkle a few drops of water over the rice before microwaving — it brings back that soft, sticky texture. Reheat the steak gently in a pan over medium heat with a splash of extra teriyaki sauce to keep it from drying out.
I wouldn't recommend freezing the assembled bowl, but the rice alone freezes really well for up to a month.
Tips and Variations for Your Teriyaki Steak Bowl
- Make it spicier: Add a drizzle of sriracha or extra shichimi togarashi. Emily thinks it's too spicy with the chili flakes, but I personally love the kick.
- Swap the protein: Chicken thighs or salmon work beautifully with teriyaki glaze if you're not in a steak mood.
- Add more veggies: Steamed edamame, shredded carrots, or pickled cucumber make great additions.
- Meal prep friendly: Cook the rice and steak ahead of time and assemble fresh bowls throughout the week.
- Ever tried adding a drizzle of toasted sesame oil right before serving? Game changer for the aroma.
Frequently Asked Questions About Teriyaki Steak Rice Bowls
Rib eye or scotch fillet work best due to their marbling and tenderness, but any steak cut you enjoy will work well.
Japanese short-grain rice is recommended for its sticky texture, but you can substitute with medium-grain rice in a pinch.
Shichimi togarashi is a Japanese seven-spice chili blend that adds mild heat and flavor. It's optional and can be left out.
It takes about 60 minutes total — 10 minutes of prep and 50 minutes of cooking, serving 2 people.
Recipes You May Like
- Asian Inspired Beef Lettuce Wraps — If you love this teriyaki bowl, these wraps are another quick Asian-inspired dinner that's packed with flavor.
- Honey Garlic Glazed Salmon — A great swap if you want a lighter protein with that same sticky, sweet glaze.
- Easy Beef and Broccoli Recipe — Another Asian weeknight dinner classic that comes together fast with simple pantry ingredients.
Time to Make Your Own Teriyaki Steak Rice Bowl
This teriyaki steak rice bowl has become one of those recipes I keep coming back to because it's just so satisfying. The sticky rice, the caramelized steak, that glossy teriyaki glaze — it all comes together into something that feels like a treat but is actually pretty simple to pull off.
Give it a try this week and let me know how yours turns out! I'd love to hear if you added any fun toppings or swaps. And don't forget to save this to Pinterest so you can find it next time you're planning dinner.
Teriyaki Steak Rice Bowl
Ingredients
Equipment
Method
- Cook the Japanese short-grain rice according to package instructions using a rice cooker or saucepan. Keep warm once done.
- Bring a small saucepan of water to a boil. Gently lower the egg into the water and cook for 7 minutes for a medium-soft boiled egg. Transfer to an ice bath, then peel and halve.
- Season the steak generously with sea salt on both sides.
- Heat the vegetable oil in a large skillet or grill pan over high heat. Sear the steak for 3-4 minutes per side or until cooked to your liking. Remove from the pan and let it rest for 5 minutes before slicing.
- In the same pan, quickly cook the baby pak choy halves for 1-2 minutes until slightly wilted but still crisp.
- Brush or drizzle the teriyaki marinade over the sliced steak and let it glaze in the hot pan for about 30 seconds.
- Divide the cooked rice between two bowls. Top with the teriyaki glazed steak slices, pak choy, and soft boiled egg halves. Sprinkle with shichimi togarashi and finely sliced spring onion. Drizzle with extra teriyaki sauce if desired.
