🍚🥑🥢Made with your favorite frozen potstickers to save time, these QUICK and EASY Potsticker Rice Bowls are perfect for lunches or busy weeknights! I like to use avocado, edamame, and cucumbers but this is a FLEXIBLE recipe based on what you enjoy! Easily swap the rice for cauliflower rice or noodles, too.
Easy Potsticker Rice Bowl Recipe
- I’m a big fan of meal-in-bowl recipes! Bowl recipes, like this one, are so flexible and you can toss so many things into your bowl to get it just how you want it. Layers of unami flavor, crisp-tender texture, and crunch all in one bowl!
- I took advantage of using ingredients from Trader Joe’s. This isn’t a sponsored post, and you can certainly find all of the ingredients at other stores. But if you have a TJ’s in your area, their frozen chicken gyoza potstickers, frozen shelled edamame, frozen jasmine rice, rice vinegar, toasted sesame oil, and chili crisp are great tasting and priced well.
- There are many ways to make this dish even quicker, simpler, and easier. Don’t want to marinate the cucumbers? Then don’t – just add them straight to your serving bowl. If you don’t care about having seared potstickers from a skillet and have always just nuked them in your microwave, go right ahead and nuke. Rice is that’s quicker and more convenient that you can zap in the micro is a great hack – aka frozen rice or packets of shelf-stable ready rice.
- If you like the sound of these potsticker bowls, try my Chicken Egg Roll Bowls recipe which is like a deconstructed chicken egg roll made with ground chicken or ground turkey, a bag coleslaw mix, and ready in 15 minutes with great depth of flavor!
Ingredients in Asian Potsticker Bowls
- Veggies – Cucumbers marinated in soy sauce (or tamari sauce), rice vinegar, sugar, and toasted sesame oil, along with avocado, and green onions.
- Edamame – A fantastic source of plant-based protein and protein, I wouldn’t skip this powerhouse of a legume.
- Potstickers – Frozen pot stickers that I thaw and then pan sear is my approach. You can use vegetarian potstickers, chicken potstickers, ground pork, or your favorite potstickers. Gyoza may be used instead. Typically, gyoza (Japanese) have thinner wrappers than potstickers (Chinese) but they’re very similar overall. Trader Joe’s has Chicken Gyoza Potstickers that are great.
- Rice – I use Trader Joe’s Jasmine Rice that comes in frozen packets or Uncle Ben’s Ready Rice, Jasmine. Either of those need just a quick nuke and you’re set. You can use plain white rice, brown rice, or coconut rice, cauliflower rice or noodles are also welcome swaps. Leftover rice (or from scratch) are also options.
- Garnishes, optional – Sesame seeds, white sesame seeds, fresh herbs, micro greens, red pepper flakes, or chili crisp if you want some heat + crunch. It’s so good in this recipe!
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Potsticker Bowls with Rice
- Marinate: Combine the cucumbers with low sodium soy sauce, sesame oil, and sugar in a small bowl and set aside. If you want to add a pinch of ginger or fresh garlic for extra flavor, go for it.
- Boil + Microwave: Quickly boil the edamame for about 3 minutes and blanch it with cold water. While you’re doing this, microwave the rice if you’re using frozen rice or a packet of Uncle Ben’s, or leftover rice.
- Sear + Steam: Typically, the best way to make potstickers is to follow the package instructions. This usually involves adding oil to a pan (no large wok needed!), placing the potstickers flat-side down, then adding water and heating until it boils. Cover the pan to steam the potstickers, then remove the lid to let the water evaporate, allowing the potstickers to un-stick and crisp up.
- Assembly: Divide the rice between two bowls, top with marinated cucumbers, edamame, sliced avocado, potstickers, and garnish as desired and serve!
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
Potsticker Rice Bowls
🍚🥑🥢Made with your favorite frozen potstickers to save time, these QUICK and EASY Asian bowls are perfect for lunches or busy weeknights! I use avocado, edamame, and cucumbers but this is a FLEXIBLE recipe based on what you enjoy – make any swaps that you'd like including cauliflower rice or noodles instead of jasmine rice. The recipe doubles easily if you need more servings. Tip – If you have a Trader Joe's in your area, you can find all the ingredients there at competitive prices.
Equipment
Ingredients
- 1 ½ cup sliced cucumbers, about 1/4-inch thick (I prefer to remove the seeds and peel my regular cucumbers, or use English cucumber that I don't need to to anything to)
- 1 tablespoon soy sauce, (use reduced sodium soy sauce if desired)
- 2 teaspoons rice vinegar
- 1 teaspoon granulated sugar, or to taste
- 2 cups cooked jasmine rice, (I use either Trader Joe's frozen jasmine rice OR a packet of Uncle Ben's Ready Rice, Jasmine)
- 1 teaspoon toasted sesame oil
- 10 frozen potstickers, thawed and cooked according to package directions (chicken, pork, vegetarian, etc area all fine and so is gyoza of any kind such as Trader Joe's chicken gyoza; see step 3 below for cooking recommendations)
- 1 cup cooked shelled edamame beans, divided
- 1 medium ripe avocado, peeled, thinly sliced, and divided
- 1 green onion, sliced into 1/2-inch segments on the bias or into thin rounds; for garnishing
- Chili crisp, optional for topping
- Salt and pepper, to taste
- Optional garnishes: sesame seeds, fresh herbs such as basil, Thai basil, cilantro, lime wedges, micro greens, etc.
Instructions
- Marinated Cucumbers – To a small bowl, add the sliced cucumbers, soy sauce, rice vinegar, sugar, sesame oil, stir to combine, and set aside.
- Rice – If you're cooking rice from scratch, start it now. Or microwave the frozen rice or ready rice packets, or your leftover rice, as necessary to warm it through and then divide it between two medium serving bowls.
- Potstickers – The best way to make potstickers is to follow the package instructions. This usually involves adding a small amount of oil to a pan, placing the potstickers flat-side down, then adding water and heating until it boils. Cover the pan to steam the potstickers, then remove the lid to let the water evaporate, allowing the potstickers to un-stick and crisp up. Since brands vary in filling, size, and wrap thickness, it's best to follow the specific instructions provided. Tip – If you don't care about having a seared exterior, I've been known to simply microwave potstickers until done, just a couple minutes, and I'm usually fine with that especially on low energy moments.
- Edamame – If using frozen edamame, add them to boiling water for 2-3 minutes, or until tender. Drain and rinse with cold water to maintain their bright green color. Tip – I boil 2 cups of water in a 2-cup measuring up in my microwave, add the edamame, cook for 2-3 mins, drain, rinse, and let sit in the measuring cup until I'm ready to assemble.
- Assembly – To the two bowls with the rice, evenly divide and top with the marinated cucumbers, edamame, avocado, potstickers, and evenly sprinkle the green onions. Add salt and pepper, to taste.
- Garnishing – Optionally, and as desired, drizzle or top with chili crisp, and any other garnishes you'd like, and serve immediately.
Notes
Storage: Bowls are best eaten fresh but if stored airtight, extras will keep for up to 48 hours in the refrigerator, noting that the avocado will oxidize as time passes, and the texture of the rice, cucumbers, and potstickers will also change.
Nutrition
Serving: 1serving, Calories: 743cal, Carbohydrates: 108g, Protein: 21g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 4mg, Sodium: 979mg, Potassium: 1048mg, Fiber: 14g, Sugar: 11g, Vitamin A: 278IU, Vitamin C: 25mg, Calcium: 145mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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These really are quick to put together and yummy so we have them on repeat. We make them with whatever we have so sometimes cucumber, sometimes pickled onions, or carrots so it is a flexible recipe too. We bought some Kewpie Mayo and it is delicious with this.
Thanks for the five star review Julie and I’m glad to hear that you have made them with various veggies and that it’s been a flexible recipe, quick to put together, and on repeat for you!