Potsticker Rice Bowls

A bowl with steamed rice, five pan-fried dumplings topped with chili sauce, edamame, avocado slices, and fresh herbs, with wooden chopsticks resting on the bowl.

5 from 2 votes

🍚🥑🥢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.

Prep Time15

Cook Time10

Course: 30-Minute Meals, Dinner, lunch

Cuisine: Asian, Chinese

Keyword: potsticker bowls, potsticker bowls with rice, potsticker rice bowls

Servings:

Calories: 743cal

Equipment

large skillet

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