Island Rice Bowls Food

RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL

Steps:

• Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
• Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
• Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.

ISLAND RICE

Steps:

• Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.

ISLAND RICE BOWLS

Steps:

• Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
• Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through.
• After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
• In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
• Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes.
• Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
• Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less) drizzled over the top of each bowl.

ISLAND CHICKEN-RICE BOWL

Steps:

• Heat greased grill to medium heat.
• Bring broth to boil in large saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 10 min. Add zucchini, beans and corn; cook 5 to 7 min. or until rice is tender.
• Meanwhile, sprinkle chicken with salt and paprika. Grill 12 to 15 min. or until done (165ºF), turning after 8 min. Top evenly with 1/4 cup cheese; grill 1 min. or until melted. Slice chicken.
• Stir remaining cheese into rice mixture; spoon into large shallow bowl. Top with chicken.

ISLAND RICE

Steps:

• Bring water to a boil in a saucepan. Add the rest of the ingredients and simmer, covered, for 20 minutes. Remove garlic clove before serving.

ISLAND DREAM GRILLED SHRIMP + PINEAPPLE BOWLS RECIPE

Steps:

• Soak your wooden skewers in water for at least 30 minutes, so they don't burn on the grill.
• To make your marinade; in a medium bowl add fresh pineapple juice, coconut aminos, vinegar, ketchup, honey, ginger, garlic, chili flakes, and sesame oil. Whisk well.
• Reserve 1/2 cup of this marinade (set aside for serving, untouched by the raw shrimp) then add the rest into a large glass bowl or ziplock together with the shrimp. Seal then shake or stir to combine well. Refrigerate to marinate the shrimp for 20-30 minutes.
• Preheat your grill pan or an outdoor grill over medium heat. Skew the marinated shrimp onto skewers as shown.
• Grill your shrimp over medium-high heat for 2 - 3 minutes on each side.
• Meanwhile, drizzle or spray the bell pepper and pineapple with avocado oil or coconut oil. Sprinkle the bell pepper with smoked paprika, sea salt, and pepper.
• On the same preheated grill, grill your bell peppers & pineapple for 2 - 3 minutes on each side, or until nicely charred and heated through.
• To assemble your bowls, divide the cooked brown rice or cauliflower rice equally into 4 serving bowls. Top with the grilled bell peppers and pineapple. Serve with your shrimp skewers as shown.
• Garnish with fresh cilantro and lime wedges and serve with the remaining (reserved - untouched) marinade sauce.
• Enjoy!