Japanese Inspired Teriyaki Seasonal Veggies & Rice

Take a delicious trip East with this Japanese inspired Teriyaki veg and rice bowl. Grilled Aubergine and sautéed Pak Choi make the perfect combo. One holds great favour when grilled, and the other is a juicy bite, plus they are quick to prepare. Never thought you could make your own teriyaki sauce at home? Well it’s super easy and takes a few simple ingredients to do so. The perfect at home lunch-time feast.


1 Aubergine

1-2 Pak Choi

225g Sushi rice

300ml Water

4 Radishes

1 tsp Salt

1 tbsp Olive Oil

Soy Sauce

1 Spring Onion

1 tbsp Black Sesame seeds or Furikake

Teriyaki Sauce

1-inch grated Ginger

1 crushed Garlic clove

3 tbsp Soy Sauce 

2 tbsp Mirin

1 tbsp Coconut or Brown Sugar

1 tsp Cornflour

1/3 cup Water


Rinse and soak the sushi rice in water for 30 mins. Then rinse again and add 300ml of water and cook on medium heat for 10mins until it starts boiling, which you can then turn the heat to low to allow it to cook for a further 10 mins. 

Slice the washed radishes into thinnish circles, place in a small bowl and add a tsp of salt and rub it on all the slices thoroughly. 

To make the teriyaki sauce to a bowl add the grated ginger, crushed garlic clove, soy sauce and sugar. Give it a good stir.

Cut the aubergines into 1/2 inch rounds, place in a bowl and then add 1-2 tbsps of the teriyaki sauce. Massage the sauce over the aubergine rounds. Place in a grill tray and drizzle a little olive oil on top. Cook in a grill for 10 mins, then flip each aubergine and grill for a for 5-10 mins. 

Slice the Pak Choi Lengthways and place in a frying pan, with leaves resting on the edge. Add a dash of water and tbsp of olive oil, and sauté for 10 mins, turning to brown on both sides. Add a light sprinkle of sauce in between the folds and cook for a further 2 mins ensuring the flat sides brown a little. 

To make a sticky teriyaki sauce mix the cornflour with a 1/3 cup of water and in a small pan on medium heat add the remaining teriyaki sauce and the cornflour water mix and simmer for 5 mins or until it reaches the stickiness desired. 

Rinse the radishes thoroughly. It should still be slightly salty.

Best served in a bowl, layering your sushi rice at the bottom, topping with a couple rounds of grilled aubergine, then the Pak Choi, the radishes and garnish with chopped spring onions greens. Drizzle the sticky teriyaki sauce over and finally, sprinkle with the Furikake or black sesame seed. 

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