Teriyaki Sweet Potato "Rice" Bowl

Teriyaki Sweet Potato "Rice" Bowl


Special Sauce

  • Teriyaki sauce
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 6 tablespoons honey
  • 1 tablespoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper

Sweet Potato "rice" and toppings

  • 2 tablespoons neutral-flavored cooking oil
  • 2 pounds sweet potatoes, peeled and cut into large chunks
  • 1/2 teaspoon salt
  • 1 avocado, pitted, peeled, and sliced or diced
  • 1 Persian- or Asian-style cucumber, thinly sliced, or 1/2 regular cucumber, peeled, halved lengthwise, and thinly sliced
  • 4 scallions, sliced
  • 1 bell pepper, cut into bite-sized sticks
  • 1 tablespoon sesame seeds, toasted


  • In a small bowl, combine cooking wine, soy sauce, honey, sesame oil, garlic powder, ginger, crushed red pepper, and 1/2 teaspoon of the salt.
    Transfer 1/2 cup of the mixture to a resealable bag, put in the refrigerator for as long as overnight (bring to room temperature before proceeding). Set aside the remaining sauce mixture.
  • In the bowl of a food processor, pulse the sweet potatoes to small, rice-sized pieces.
    In a large nonstick skillet over medium-high heat, warm the cooking oil. Add the sweet potatoes and remaining 1/2 teaspoon of salt and cook, stirring occasionally, until the sweet potatoes are tender but not mushy, 6 to 8 minutes. Transfer the sweet potato “rice” to serving bowls.
    Add the avocado, cucumber, scallions, and bell pepper. Sprinkle on the sesame seeds and drizzle with the pan juices and/or some of the reserved sauce. Serve the remaining sauce at the table.
  • *** Mirin, also known as Japanese cooking wine or rice cooking wine, is available in the Asian or ethnic section of most supermarkets.

Source: California Sweet Potatoes -revise by Cindy Bevans

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