Ginger & Vegetable Gyoza Rice Bowl
with Pickled Cucumber & Japanese Mayo
- Sesame
- Wheat
- Gluten
- Soy
- Soy
- May contain traces of allergens
- Fish
- Eggs
Ingredients
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Japanese Dressing
(Contains: Sesame, Wheat, Gluten, Soy May be present: Fish, Eggs)
1
Cucumber
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy)
1 packet
Basmati Rice
1 packet
Ginger Paste
1
Carrot
1 packet
Vegetable Gyozas
(Contains: Sesame, Wheat, Gluten)
1
Asian Greens
Nutrition
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and set aside. • Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, combine the vinegar and a generous pinch of salt and sugar. Add cucumber to pickling liquid with just enough water to cover cucumber. Stir to coat and set aside.
• Finely chop garlic. Grate carrot. Roughly chop Asian greens. • In a small bowl, combine teriyaki sauce, the soy sauce, brown sugar and the sesame oil. Set aside. • In a second small bowl, combine mayonnaise and Japanese dressing. Set aside.
• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
• Drain pickled cucumber. Divide basmati rice between bowls. • Top with ginger vegetable gyoza and veggies and pickled cucumber. • Garnish with toasted sesame seeds. Drizzle with Japanese mayo to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the sesame seeds!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The dish is a firm family favourite, with the pickled cucumber, ginger, and layered sauces drawing consistent praise. Some reviewers found the flavour a little mild and suggested adding chilli or extra ginger to boost the heat.
- Ease of prep: Quick and straightforward to prepare, making it a reliable weeknight go-to for families.
- Suggestions: Use around 5 ml of sesame oil rather than the full 15 ml called for, as several reviewers found the larger amount overpowering. If you prefer fresh cucumber over pickled, simply skip the pickling step — reviewers noted it works just as well.
- Next-day meals: Leftovers made an excellent lunch the next day, with more than one reviewer mentioning this as a highlight.
