Grilled Teriyaki Veggie Rice Bowl with Charred Vegetables

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 cups uncooked jasmine rice + 2 1/4 cups water
• 1 medium zucchini (about 10 oz), sliced into 1/2-inch planks
• 1 red bell pepper, cut into 1-inch strips
• 8 oz cremini mushrooms, stemmed and halved
• 1 small broccoli crown (about 10 oz), cut into 2-inch florets
• 1 small red onion, cut into 1/2-inch wedges (root end intact)
• 2 tbsp neutral oil (canola, avocado, or grapeseed)
• 1/2 tsp kosher salt
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• Teriyaki sauce: 1/2 cup low-sodium soy sauce, 1/3 cup water, 3 tbsp packed light brown sugar, 2 tbsp rice vinegar, 2 tbsp mirin, 2 cloves garlic (grated), 1 tbsp fresh ginger (grated), 1 1/2 tsp toasted sesame oil, 1 tbsp cornstarch + 1 tbsp cold water

Do This

• 1. Cook rice: 1 1/2 cups rice + 2 1/4 cups water; simmer covered 15 minutes, rest 10 minutes.
• 2. Make teriyaki: simmer sauce ingredients 3 minutes; whisk in cornstarch slurry; simmer 1 minute until glossy.
• 3. Heat grill to 450°F (medium-high) and oil grates.
• 4. Toss vegetables with 2 tbsp oil and 1/2 tsp salt.
• 5. Grill veggies 8–12 minutes total, turning until charred-tender.
• 6. Toss hot grilled veggies with 1/3 cup teriyaki; build bowls with rice + veggies.
• 7. Drizzle more sauce; top with scallions and sesame seeds.

---

Why You’ll Love This Recipe

• Big grill flavor: Charred edges and smoky-sweet teriyaki make vegetables feel like a main event.
• Weeknight friendly: Straightforward steps, simple ingredients, and reliable timing.
• Flexible: Use whatever grillable vegetables you have, and scale the sauce to taste.
• Great for meal prep: Rice, veggies, and sauce hold up well for lunches.

Grocery List

• Produce: 1 zucchini, 1 red bell pepper, 8 oz cremini mushrooms, 1 small broccoli crown, 1 small red onion, 2 scallions, fresh ginger, garlic
• Dairy: None
• Pantry: Jasmine rice, low-sodium soy sauce, light brown sugar, rice vinegar, mirin, toasted sesame oil, neutral oil (canola/avocado/grapeseed), cornstarch, toasted sesame seeds, kosher salt

Full Ingredients

Rice

• 1 1/2 cups uncooked jasmine rice, rinsed until water runs mostly clear
• 2 1/4 cups water
• 1/4 tsp kosher salt

Vegetables

• 1 medium zucchini (about 10 oz), sliced lengthwise into 1/2-inch planks
• 1 red bell pepper, seeded and cut into 1-inch strips
• 8 oz cremini mushrooms, stemmed and halved (or quartered if large)
• 1 small broccoli crown (about 10 oz), cut into 2-inch florets (keep pieces larger so they don’t fall through the grates)
• 1 small red onion, cut into 1/2-inch wedges with the root end intact to hold layers together
• 2 tbsp neutral oil (canola, avocado, or grapeseed)
• 1/2 tsp kosher salt

Quick Homemade Teriyaki Sauce (makes about 3/4 cup)

• 1/2 cup low-sodium soy sauce
• 1/3 cup water
• 3 tbsp packed light brown sugar
• 2 tbsp rice vinegar
• 2 tbsp mirin
• 2 cloves garlic, finely grated (about 2 tsp)
• 1 tbsp fresh ginger, finely grated
• 1 1/2 tsp toasted sesame oil
• 1 tbsp cornstarch
• 1 tbsp cold water

For Serving

• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• Optional: lime wedges (1 lime cut into 4 wedges)

Step-by-Step Instructions

Step 1: Cook the rice

Add 1 1/2 cups rinsed jasmine rice, 2 1/4 cups water, and 1/4 tsp kosher salt to a medium saucepan. Bring to a boil over high heat. Stir once, then reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep covered to stay warm.

Step 2: Make the glossy teriyaki sauce

In a small saucepan, whisk together 1/2 cup low-sodium soy sauce, 1/3 cup water, 3 tbsp brown sugar, 2 tbsp rice vinegar, 2 tbsp mirin, grated garlic, grated ginger, and 1 1/2 tsp toasted sesame oil.

Bring to a gentle simmer over medium heat and simmer for 3 minutes.

In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp cold water until smooth. Slowly whisk the slurry into the simmering sauce. Simmer for 1 minute, stirring, until thickened and shiny. Remove from heat.

Step 3: Preheat the grill and prep your vegetables

Preheat a gas grill (or charcoal grill set up for direct heat) to 450°F (medium-high). Clean the grates and lightly oil them using a folded paper towel dipped in a little neutral oil and held with tongs.

On a sheet pan or large bowl, toss the zucchini, bell pepper, mushrooms, broccoli, and red onion with 2 tbsp neutral oil and 1/2 tsp kosher salt. Keep broccoli florets and onion wedges on the larger side so they’re easier to flip.

Step 4: Grill the vegetables until charred-tender

Place vegetables directly on the grates in a single layer. Grill with the lid closed as much as possible for better charring and faster cooking.

Use these timings as a guide (turn once or twice for even char):

• Zucchini planks: 3–4 minutes per side (6–8 minutes total)
• Bell pepper strips: 2–3 minutes per side (4–6 minutes total)
• Mushrooms: 3–4 minutes per cut side, then 1–2 minutes more (7–9 minutes total)
• Broccoli florets: 8–10 minutes total, turning every 2–3 minutes
• Red onion wedges: 3–4 minutes per side (6–8 minutes total)

You’re looking for deep grill marks and browned edges, with vegetables that are tender but not mushy.

Step 5: Toss the hot grilled vegetables with teriyaki

Transfer the grilled vegetables to a large bowl while they’re still hot (the heat helps the sauce cling). Add 1/3 cup of the teriyaki sauce and toss to coat.

If you want a stickier, lacquered finish, return the sauced vegetables to the grill for 30–60 seconds just to set the glaze. Watch closely; the sugar can char quickly.

Step 6: Assemble the rice bowls

Divide the cooked rice among 4 bowls (about 1 1/8 cups cooked rice per bowl). Pile the teriyaki vegetables on top.

Drizzle each bowl with an additional 1–2 tbsp teriyaki sauce (or more to taste). Finish with sliced scallions and toasted sesame seeds. Serve right away while the vegetables are warm and the rice is fluffy.

Pro Tips

• Cut for the grill: Keep pieces larger than you would for stir-fry so they’re easier to flip and won’t fall through the grates.
• Dry vegetables char better: After washing, pat vegetables dry before oiling to encourage browning instead of steaming.
• Sauce timing matters: Glaze after grilling (or only briefly at the end). Teriyaki’s sugar can burn if applied too early.
• Control salt: Because soy sauce is salty, season vegetables lightly (the recipe’s 1/2 tsp is enough for the whole batch).
• Indoor option: A grill pan over medium-high heat works well; ventilate your kitchen and cook in batches to avoid crowding.

Variations

• Add plant protein: Grill 14 oz extra-firm tofu (pressed, sliced into 1/2-inch slabs) for 4–5 minutes per side, then glaze with teriyaki.
• Spicy teriyaki: Whisk 1 tsp sriracha (or 1/2 tsp chili garlic sauce) into the finished sauce.
• Different grains: Swap jasmine rice for 2 cups cooked brown rice or 2 cups cooked quinoa (warm before serving).

Storage & Make-Ahead

Store rice and vegetables in separate airtight containers in the refrigerator for up to 4 days. Store teriyaki sauce separately for up to 7 days. Reheat rice with a small splash of water in the microwave for 60–90 seconds (covered), and reheat vegetables in a skillet over medium heat for 4–6 minutes to bring back some char. For make-ahead: cook rice and sauce up to 2 days in advance; grill vegetables the day you plan to serve for the best smoky flavor.

Nutrition (per serving)

Approximate, per bowl (with rice, vegetables, and sauce): 520 calories, 14 g protein, 9 g fat, 95 g carbohydrates, 10 g fiber, 18 g sugar, 900 mg sodium.