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If you thought sticky rice was bland, think again!
These chewy sticky rice kebabs are glazed with a sweet and salty teriyaki sauce. It’s portable, chewy, sticky, and has the perfect balance of sweet and salty!
These kebabs are delicious on their own, served as an appetizer, or can also be served with sautéed kale, spinach, and tofu on the side for a full meal. I am still not sure if “kebab” is the correct word for something served on a skewer. So, let me know your thoughts! Alright, let’s do this!
It starts with the sticky rice that is steamed in the Instant Pot for about 15 minutes. I tried several methods to cook sticky rice, and I found the Instant Pot to be the fastest and easiest way. If you do not own an Instant Pot, you can still cook the rice in a steamer or rice cooker. Feel free to check out the methods online, as I’m unfamiliar with them.
Back to the Instant Pot, it’s as easy as filling a bowl with rice and water and placing it on the rack. Then pressure cook for 14 minutes and let the pressure release naturally. That’s it. You will end up with perfectly cooked sticky rice!
The next step is shaping the sticky rice into small rolls. Once the rice is no longer hot, wrap about 1/3 cup of rice in plastic film and roll it into a cylinder, as shown above.
You want to let the rolls rest in the refrigerator for at least two hours. This step will allow the rolls to firm up slightly so they keep their shape when sautéed.
Finally, stir-fry the skewers in a non-stick skillet (important, do not use an iron skillet, they would stick to it) and cook until slightly golden. Pour in the teriyaki sauce and stir. The sauce will thicken and coat the sticky rice, giving them a bright orange color and a delicious flavor that is sweet and salty!
I hope you will love these sticky rice skewers! These would make a delicious introduction to anyone who has never tried sticky rice. Oh, and a drizzle of vegan mayo and chopped spring onions make these skewers even better!
Let me know in the comments if you try this teriyaki sticky rice kebabs recipe!
Teriyaki Sticky Rice Kebabs
Ingredients
- 3/4 cup white sticky rice
- 3/4 cup water
Teriyaki Sauce
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp lime juice or rice vinegar
- 1/2 tsp cornstarch
Instructions
Sticky Rice
- Add 1 cup of water to the Instant Pot liner and place the steam rack in the liner.
- Rinse the sticky rice. In a glass bowl that can fit in the liner, combine the sticky rice with the 3/4 cup of water. Place the bowl on the steam rack. Close the lid and set the valve on the “Sealed” position.
- Pressure cook for 14 minutes. In the meantime, prepare the teriyaki sauce.
- After 14 minutes, let the pressure release naturally for 10-12 minutes. Release the remaining pressure by turning the valve to “Venting” position.
- Remove the sticky rice from the Instant Pot and let it cool for at least 25 minutes.
- Place a piece of plastic wrap on a working surface or cutting board. Measure about 1/3 cup of the sticky rice and place it in the center of the plastic wrap. Wrap the plastic film around the sticky rice and shape it into a thick cylinder. Wrap it tightly. Repeat with the remaining rice to make about 6 cylinders.
- Place them on a plate and refrigerate for at least 2 hours, this will allow the rice to firm up slightly and hold together better.
- Next, using wet hands (to prevent from sticking) unwrap the sticky rice kebabs and place them on a plate lined with plastic film. Thread kebabs on skewers.
- Heat about 2 tbsp of oil in a large non-stick skillet. Once hot, add the skewers and cook for about 5 minutes, turning from time to time until slightly golden. Pour in the teriyaki sauce and stir to coat each skewer. Cook for 1 minute or until the sauce has thickened.
- Serve immediately drizzled with vegan mayo and spring onions! These kababs are best served the same day but will keep for up to 2 days in the refrigerator.
Teriyaki Sauce
- Mix all the ingredients together in a small bowl and set aside.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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I wish there were instructions for cooking in a regular pot. I don’t have an Instant Pot. Looks really good though.
I’m sure you can find many ways to cook it without an Instant Pot but as I stated I always use my Instant Pot so I can’t help with other cooking methods yet. If I try again I will make sure to update the recipe!
Hi, is there any nutrition in it?
There is, sorry about that!
I personally love sweet rice–it’s the only rice I eat other than occasionally jasmine rice. I will make this with mostly brown sweet rice, adding a little bit of white sweet rice. I’ll serve it as a flavorful side dish for a summer meal of cold Korean soup. Love this idea.
I have never tried brown sweet rice! 🙂
I love your recipes. They are always delicious and husband approved!!! My husband doesn’t like sticky rice, but he liked these – eating 3, one right after another. I, also, want to thank you for you method of making sticky rice. I was apprehensive at first since I have always made it the traditional way. Sure a brilliant method! I cannot wait to share it!
I’m glad your husband liked these! Thanks for the feedback Jwiltz!