Name: Teriyaki Steak Rice Bowl Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice; 2½ cups water; 300g (10 oz) rib eye or scotch fillet steak (or your preferred cut); Sea salt, to taste; 1 tbsp vegetable oil; Marion’s Kitchen Classic Japanese Teriyaki Marinade (or homemade teriyaki sauce), amount as needed; 3 baby pak choy, sliced in half lengthways; 1 medium-soft boiled egg, peeled and halved; 2 tsp shichimi togarashi (optional); 2 tbsp finely sliced spring onion (scallions)

Jump to Recipe· 4.2 from 64 reviews

There is nothing quite like a bowl that brings together the perfect harmony of flavors and textures, and that’s exactly what the Teriyaki Steak Rice Bowl Recipe delivers. Imagine juicy, beautifully glazed teriyaki steak strips nestled atop tender Japanese short-grain rice, with vibrant charred pak choy and a luscious soft-boiled egg, all finished off with a pop of spice and freshness. This dish feels like a warm hug on a plate, combining simplicity and elegance in every bite—truly one of my all-time favorites to whip up for a comforting yet impressive meal.

Ingredients You’ll Need

A wooden board holds a thick piece of steak, sliced into several strips. The steak has a dark brown, grilled outer layer with char marks and a juicy, pink inside. At the top, the whole steak piece is thick and round, showing a crispy texture on the outside. The bottom shows the slices, arranged side by side, displaying the pink center and white fat edges. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Teriyaki Steak Rice Bowl Recipe are straightforward but incredibly important—they each play a vital role in building the dish’s layers of flavor, texture, and visual appeal. From the creamy softness of the egg to the savory richness of the steak glazed in a sticky teriyaki marinade, every item exists to elevate the final bowl.

2 cups Japanese short-grain rice: This rice is essential for its sticky, chewy texture that holds the bowl together beautifully.
300g rib eye or scotch fillet steak: Choose a tender, well-marbled cut for juicy, flavorful slices.
Sea salt: Simple seasoning to enhance the natural flavors of the steak.
1 tbsp vegetable oil: Helps achieve that perfect sear and caramelization on the steak.
Marion’s Kitchen Classic Japanese Teriyaki Marinade: The soul of this dish, providing sweet, salty, and umami-rich glaze.
3 baby pak choy, sliced in half lengthways: Adds freshness and a slight crunch with a beautifully charred flavor.
1 medium-soft boiled egg, peeled and halved: A creamy, silky addition that rounds out the texture spectrum.
2 tsp shichimi togarashi (optional): This Japanese spice blend gives a subtle heat and aromatic complexity.
2 tbsp finely sliced spring onion (scallions): For a fresh, bright garnish that adds color and a mild onion bite.

How to Make Teriyaki Steak Rice Bowl Recipe

Step 1: Perfectly Cook the Rice

Start by rinsing the Japanese short-grain rice under running water to wash away excess starch—it helps the rice cook up perfectly without clumping. Then soak it in water for about 20–30 minutes to soften the grains. Cook gently on medium heat, covered loosely, letting the water evaporate slowly and the rice get tender and fluffy. Allow the rice to rest with a tight lid on to finish steaming; this step is key in achieving that irresistible sticky texture that pairs so well with the saucy steak.

Step 2: Season the Steak

While the rice is cooking, take your chosen cut of rib eye or scotch fillet steak and season it simply with sea salt. This allows the natural beef flavor to shine through when it’s seared. Set it aside so that the seasoning has a chance to do its magic while you prepare everything else.

Step 3: Sear and Glaze the Steak in Teriyaki Marinade

The trick to this Teriyaki Steak Rice Bowl Recipe is in the way the steak is cooked. Heat a pan on high and lightly drizzle vegetable oil over the steak before placing it in the pan. Sear each side by flipping frequently to get an even, caramelized crust that locks in juices. Next, brush the steak repeatedly with teriyaki marinade, flip, brush again, and repeat to build up that irresistible sticky glaze and deep, savory-sweet coloring. Once perfectly glazed, let the steak rest—this ensures juicy, tender slices every time.

Step 4: Steam and Char the Pak Choy

Using the same pan, now slightly less hot, place the halved baby pak choy cut-side down. Pour over some teriyaki marinade and a splash of water, then cover the pan to steam the greens until just tender. Remove the lid to let the remaining liquid evaporate for a couple minutes, intensifying the flavor and giving the pak choy a light char that’s both smoky and sweet—this contrast enhances the whole bowl.

Step 5: Assemble Your Teriyaki Steak Rice Bowl Recipe

To assemble, place a generous scoop of the fluffy rice into your serving bowls. Top with the juicy glazed steak slices, the tender pak choy, and half of a soft boiled egg for luscious richness. Drizzle any resting steak juices over the top for an extra burst of flavor. Finish with a scatter of shichimi togarashi spice for a gentle kick and beautiful slivers of fresh spring onion to brighten the dish.

How to Serve Teriyaki Steak Rice Bowl Recipe

The image shows a white bowl filled with three main layers. The bottom layer is white rice with a soft look. The middle layer consists of thick, glossy pieces of cooked meat, dark brown with a shiny glaze and small green onion pieces sprinkled on top. The top layer has a shiny half boiled egg with a bright orange yolk placed on the side of the bowl. A pair of wooden chopsticks held by a woman's hand is lifting one piece of meat, showing its juicy and tender inside. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your Teriyaki Steak Rice Bowl Recipe with a sprinkle of shichimi togarashi delivers a wonderful layered spice that complements the sweetness of the teriyaki glaze. Adding freshly sliced spring onions introduces a crisp texture and vibrant green pop that beautifies every bowl, making each serving feel as fresh as it tastes.

Side Dishes

This rich and satisfying bowl pairs wonderfully with light, refreshing sides like a simple cucumber salad or pickled ginger to cut through the richness. A side of steamed edamame or miso soup can also complement the dish without overpowering the delightful medley of flavors.

Creative Ways to Present

For a fun twist, serve the Teriyaki Steak Rice Bowl Recipe in a large shallow bowl layered with alternating vibrant colors and textures to showcase every ingredient. Drizzling an extra spoonful of teriyaki sauce just before serving adds an inviting gloss. You could also add a small bowl of additional sauce on the side, letting your guests customize their delicious bowl even further.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Teriyaki Steak Rice Bowl Recipe, store the components separately in airtight containers in the fridge. This keeps the rice fluffy and the steak juicy without sogginess. Use within 2–3 days for the best taste and texture.

Freezing

While the individual ingredients freeze reasonably well, freezing the whole assembled bowl is not recommended as the rice and pak choy may lose their texture. Instead, freeze cooked steak slices and cooked rice separately, thawing gently before reheating for a quick dinner fix later on.

Reheating

When reheating leftovers, gently warm the rice and steak in a pan or microwave until heated through, adding a splash of water to the rice if needed to maintain moisture. Reheat the pak choy in a pan over medium heat to avoid sogginess. Reheat the soft-boiled egg only briefly or add fresh eggs if you want to keep that perfect creamy texture.

FAQs

Can I use other types of steak for this recipe?

Absolutely! While rib eye or scotch fillet give you excellent tenderness and flavor, you can use sirloin, flank steak, or even skirt steak. Just adjust cooking time accordingly to keep the steak juicy and tender.

What can I substitute for the Japanese short-grain rice?

Japanese short-grain rice is preferred for its sticky texture, but if unavailable, you can use sushi rice or even a medium-grain rice. Avoid long-grain varieties as they won’t hold the bowl together as well.

Is there a vegetarian alternative for the Teriyaki Steak Rice Bowl Recipe?

Yes! Replace the steak with firm tofu or tempeh, marinate it thoroughly with teriyaki sauce, then pan-fry until golden. This makes a delicious and hearty vegetarian-friendly bowl.

What is the best way to make the soft-boiled egg?

Bring water to a gentle boil, add eggs, and cook for about 6–7 minutes for a medium-soft yolk. Immediately place eggs in ice water to stop cooking, then peel carefully for that perfect runny center.

Where can I find shichimi togarashi?

Shichimi togarashi is a Japanese spice blend available at most Asian supermarkets or online. It adds a wonderful citrusy, spicy punch that enhances the Teriyaki Steak Rice Bowl Recipe beautifully, but it can be skipped or substituted with a mild chili powder blend if needed.

Final Thoughts

This Teriyaki Steak Rice Bowl Recipe is truly a crowd-pleaser that’s both simple enough for weeknight dinners and special enough for sharing with friends. Its combination of juicy steak, glossy teriyaki glaze, tender rice, and fresh greens all come together for a meal you’ll want to make again and again. So why wait? Grab those ingredients and let yourself fall in love with this bowl of sheer deliciousness!