Asian Rice Bowl
Inside: How to build delicious pork and rice bowls with an East-Asian flair; the irresistible sticky, sweet, and tangy sauce that brings them together, and easy swaps and substitutions to customize Asian rice bowls to your tastes.
These colorful Asian rice bowls are built on a fragrant jasmine rice base and topped with tender, juicy Asian meatballs, though you can use any protein you choose. Loaded with crisp cucumber, sweet peppers, shredded carrot, and protein-packed edamame, each bowl is finished with a drizzle of tangy-sweet glaze. They’re quick to assemble, fresh, and full of texture—perfect for an easy weeknight dinner or make-ahead lunch.
Rice bowls are my secret weapon for easy, last minute meals, whether it’s a quick lunch for one or a tasty family dinner. They’re endlessly versatile with any number of combinations that make for a flavorful meal.
In this recipe, I used leftover oriental meatballs in the Asian bowls. They’re made from ground pork with ginger and garlic, and they’re super-flavorful. The sticky, tangy-sweet glaze is the ultimate drizzle for these rice bowls.
Why this recipe works:
- Balanced flavors – The tangy-sweet and spicy glaze pairs perfectly with the savory meatballs, aromatic rice and fresh veg.
- Great texture contrast – Fluffy jasmine rice, crunchy carrots and cucumber, and juicy peppers make every bite interesting. A sprinkle of chopped peanuts adds crunch.
- Nutrient-packed – Protein from the meatballs and edamame, plus plenty of colorful vegetables, make it wholesome and satisfying.
- Flexible & customizable – You can swap in other proteins and seasonal produce, or use what’s already in your fridge for endless variations.
- Easy meal prep – The components can be made ahead and quickly assembled for stress-free lunches or weeknight dinners.
Ingredients:
- Asian Meatballs–I use leftovers from my pork meatball recipe as the protein, but you can easily swap pork tenderloin, chicken breasts, beef or steak, steamed shrimp or tofu for the meatballs.
- Asian Glaze–this is the one I make to go with the meatballs. It takes about 5 minutes to assemble, so if you are using another protein, whip up the sauce to dress your Asian bowls. (I’ve included the recipe in the card below). You can also use this glaze to garnish stir fries.
- Cooked Jasmine Rice–I prefer this type of rice for bowls that lean toward Asian flavors; it’s more aromatic than plain white rice. This variety of rice requires different ratios and cooking times from plain white rice. Check out my Jasmine rice recipe for details.
- Shelled Edamame–I use bagged frozen edamame that’s already been shelled. Look for it in the freezer case.
- Scallions–a.k.a green onions; use just the white and pale green parts.
- Carrot–I like to shred the carrot on a box grater, but you can also use a spiralizer or julienne cutter if you prefer.
- English Cucumber–I prefer this style (a.k.a. hothouse cucumber) to a regular one, because the skins are so thin, there’s no need to peel them, and they’re practically seedless.
- Jalapeño–or serrano peppers, for a little heat, optional.
- Cilantro–adds a fresh pop to the pork rice bowls.
- Mint–it might sound counterintuitive, but a hint of fresh mint balances and lifts the flavors.
- Peanuts–for a nutty crunch. I prefer roasted Virginia peanuts because they’re larger and crunchier than other styles. You can get them online at Hubs, or look for Emerald brand Virginia peanuts. Some Costco stores sell them in big tubs, too.
- Sesame Seeds–A traditional garnish for Asian bowls. You can use plain or toasted varieties.
Step-by-step instructions:
- Divide the steamed Jasmine rice between the bowls.
2. Arrange the rice bowl ingredients in groupings in the bowl, starting with the Asian meatballs (or protein of your choice), edamame and sliced sweet peppers.
3. Add the sliced scallions, shredded carrot and thinly sliced cucumbers and jalapeños if using.
Drizzle extra glaze over the Asian bowl and garnish with the herbs, chopped peanuts and sesame seeds. Enjoy with chopsticks (or a fork; I won’t judge).
Pro-Tips:
- If you prefer your veg cooked, quick sauté them with a bit of neutral oil in a wok or large skillet over medium-high heat, until they’re crisp-tender.
- If you’re sensitive to heat, consider reducing the crushed red pepper in the glaze and removing the seeds and membrane from the chili peppers to reduce the spiciness. Or skip the peppers altogether.
Swaps and Variations:
- Additional veggie options to try include defrosted frozen peas, baby spinach, snow peas, broccoli, snap peas, mushrooms, a sprinkle of bamboo shoots, or fresh sprouts.
- For a healthier rice bowl, swap brown rice, quinoa, farro or another whole grain for the Jasmine.
- For a low-carb alternative, swap cauliflower rice for the Jasmine.
- For gluten-free glaze, use tamari instead of low-sodium soy sauce and look for gluten-free versions of hoisin.
- For a more nuanced flavor and spice in the glaze, consider swapping the crushed red pepper with 1-2 teaspoons of Gochujang.
- Make it a noodle bowl, by using lo-mein noodles instead of rice.
- Make turkey meatballs instead of pork for a lighter alternative.
- For an Asian chicken rice bowl, use leftover rotisserie chicken.
- Make it fancy with a poached or fried egg on top.
- Brighten up your Asian bowl with a squeeze of fresh lime juice.
FAQs
The beauty of an Asian bowl lies in its versatility, allowing you to use any combination of ingredients. Try it with a rice or noodle base, some protein, whether seafood, poultry, beef or pork, even tofu or tempeh, a variety of veggies and an Asian-influenced sauce.
I often use leftovers to assemble quick bowl dinners. Grabbing leftover bits of protein, leftover rice (I always make extra), and sautéed, roasted, or fresh vegetables. (Note: not all veggie combinations work well together, I’d avoid sweet potatoes, eggplant, and cooked winter squash, because texture-wise, they tend to be too soft and their flavors can contrast too drastically with others.
Make ahead:
- I don’t assemble Asian bowls ahead because the rice and protein should be hot, while the fresh veggies should be cold and crisp. However, assembling the components in advance will save you time later.
- Steam the rice a day or two ahead of time; it can be reheated in the microwave to assemble the bowls.
- Make the meatballs ahead or use another protein you’ve made previously.
- The glaze can be made in advance and kept for up to a week.
Storage:
- Store individual ingredients (like prepped veggies) in airtight containers in the fridge for 3-5 days.
- Store leftover proteins separately in the fridge for 3-5 days.
- You can store a leftover Asian rice bowl in the fridge for a day or two (tops), but I recommend assembling at the last minute for the best flavor and texture.
Reheating:
- Reheat the rice and protein in the microwave in 30-45 second bursts until hot, then top with fresh vegetables to retain their crispness.
Freezing:
- Individual components can be frozen (except any fresh veggies) for up to 3 months.
- Thaw before reheating and assembling the Asian bowls.
More tasty east-asian inspired recipes:
Asian Bowls
INGREDIENTS:
- ⅓ recipe Asian Meatballs (one pound), reheated
- ½ cup sauce from the Asian Meatball recipe reheated
- 3 cups Jasmine Rice freshly cooked or reheated
- 1 cup shelled edamame
- 3 scallions thinly sliced
- 1 large carrot shredded
- ½ English cucumber thinly sliced
- 1 jalapeno thinly sliced
- ¼ cup chopped cilantro
- 2 tablespoons chopped fresh mint leaves
- ⅓ cup chopped peanuts
- 4 teaspoons sesame seeds
ASIAN GLAZE:
- 1 tablespoons brown sugar
- 1½ tablespoons minced garlic
- 1½ teaspoons grated ginger
- ¼ cup low-sodium soy sauce
- ⅓ cup hoisin sauce
- ¼ cup rice vinegar
- 1½ teaspoons toasted sesame oil
- ¼ teaspoon crushed red pepper flakes
- ¾ teaspoon cornstarch
- 1½ teaspoons water
DIRECTIONS:
FOR THE ASIAN GLAZE:
- Note, if you're using leftovers of the Asian meatballs recipe, you'll already have the glaze and can skip this part and go onto building the rice bowls. If you're substituting another protein or don't have the glaze, make it now.
- In a small saucepan combine the 1 tablespoons brown sugar, 1½ tablespoons minced garlic, 1½ teaspoons grated ginger, ¼ cup low-sodium soy sauce, ⅓ cup hoisin sauce, ¼ cup rice vinegar, 1½ teaspoons toasted sesame oil, and ¼ teaspoon crushed red pepper flakes. Bring to a boil and reduce the heat to a simmer. cook for 1-2 minutes, stirring occasionally.
- Combine ¾ teaspoon cornstarch and 1½ teaspoons water and stir into a slurry. Add it to the simmering glaze and cook for one minute until it thickens.
FOR THE ASIAN RICE BOWLS:
- Divide 3 cups Jasmine Rice between 4 bowls and divide ⅓ recipe Asian Meatballs between the bowls.
- Arrange 1 cup shelled edamame, 3 scallions, 1 large carrot, ½ English cucumber, in the bowls. Drizzle each bowl with two tablespoons of the ½ cup sauce from the Asian Meatball recipe.
- Garnish the Asian bowls with 1 jalapeno, ¼ cup chopped cilantro, 2 tablespoons chopped fresh mint leaves, ⅓ cup chopped peanuts, 4 teaspoons sesame seeds, divided between them and serve with chopsticks or a fork.
RECIPE VIDEO:
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin It For Later!
Oh my goodness! So flavorful! Love this dish and it is easy to make! You need to try this
Just made the meatballs specifically so I could have this rice bowl. Incredible! Thanks for sharing.