Banh Mi Rice Bowls
The first step to enjoying this recipe for banh mi rice bowls is making the pickled veggies that go over top.
The classic pickled veggies typically have carrots, cucumber, jalapenos and daikon radish.
I could not find the daikon in my store so I went with regular radish.
The recipe for the pickled veggies makes more than you will typically use for the bowls, so you can make other banh mi recipes such as sandwiches or tacos!
How to make banh mi rice bowls
First thinly slice the cucumber, radish, and jalapenos.
I took the easy route and went ahead and bought already shredded carrots.
You could certainly use a sharp knife, but I am using my mandolin to create thin and even slices.
Pack the veggies into either two regular sized Mason jars or one larger Mason jar.
Then combine the vinegar, water, sugar, and kosher salt to create a pickling liquid.
Pour the mixture in the jar over the veggies and place in the fridge for a few hours before serving.
Once the veggies are pickled we are ready to make the rice bowls!
Start with a pound of either ground pork or ground chicken in a skillet over medium heat.
And some olive oil, a diced onion, kosher salt, and pepper and cook for a few minutes breaking apart the meat as it cooks.
Next add in half cup of teriyaki sauce, some garlic and ginger, and sriracha for a little spicy kick.
Let that cook for a few more minutes stirring a few times.
I went the easy route and bought the microwavable rice pouches.
Place about a cup of the cooked Jasmine rice in a bowl, or container if meal prepping.
These banh mi rice bowls are stunningly gorgeous after adding all of the beautiful toppings!
I added a little of my pork first then drizzled with plenty of spicy Mayo.
Then pile on the pickled veggies, fresh cilantro, and sesame seeds for a little pop.
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If you like banh mi rice bowls, you might also like these recipes…
Chicken Fried Rice Salad
Banh Mi Chicken Tacos
Smoked Salmon Sushi Bowls
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Banh Mi Rice Bowls
Banh Mi Rice Bowls has great pickled veggie mix served over top of either chicken or pork, and drizzled with a spicy Mayo over top
Ingredients
- 3/4 cup shredded carrots
- 3/4 cup sliced cucumber
- 3/4 cup sliced radish
- 2 sliced jalapeno (some or all seeds removed depending on spice preference)
- 1 1/4 cup white vinegar
- 1 1/4 cup hot water
- 2 Tbsps sugar
- 1 Tbsp kosher salt
- 1 Tbsp olive oil
- 1 onion diced
- 1 pound ground chicken or ground pork
- kosher salt, pepper
- 1/2 cup teriyaki sauce (I used Kikkoman brand with no high fructose corn syrup)
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp ginger paste or minced ginger
- 1 to 2 Tbsps sriracha
- 4 cups cooked Jasmine rice (I used Uncle Bens Jasmine Rice microwave pouches)
- spicy Mayo and cilantro to top the bowls
Instructions
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Put the carrots, radish, cucumber, and jalapeno in a large mason jar, two pint size Mason jars, or container.
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In a bowl whisk together the vinegar, hot water, sugar, and salt. Once the sugar and salt are dissolved pour this mixture over the veggies. Store the pickled veggies in the fridge, they need a few hours to pickle before serving.
Note: Leftover veggies will stay good in the fridge for a few weeks.
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Set a large skillet or wok over medium heat and add the olive oil. Once the oil is hot add the onions, ground pork or chicken, kosher salt, and pepper. Cook four to five minutes stirring a few times and breaking apart the pork or chicken as it cooks.
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Add the teriyaki sauce, garlic, ginger, and sriracha and cook three to four more minutes stirring a few times.
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Put the rice in four bowls or containers (about a cup per bowl) and top each with the teriyaki pork or chicken, banh mi veggies, spicy Mayo, and cilantro if desired.
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