Hibachi Bowl (With Yum Yum Sauce!)
These Hibachi Steak Bowls are the kind of dinner that makes you feel like a hibachi pro, no chef’s hat or flying shrimp required! Juicy steak bites, buttery fried rice, sizzling veggies, and that creamy, addictive sauce? It’s everything you love about hibachi night, all in one bowl.
If you’ve ever wished you could recreate your favorite Japanese steakhouse meal at home, this hibachi bowl for you. It’s surprisingly simple to make despite the long list of steps. You will need a skillet, and an air fryer (or pan) for this restaurant-style hibachi goodness! Don’t be scared by the long list of ingredients, most of them are spices or to go onto the steak or into the sauce!
I won’t lie and say this is an easy recipe, since it does have quite a few steps. But in the end it is totally worth it, especially if you have that hibachi craving. It is much more budget friendly, and actually fun to learn how to recreate at home!
You get tender, well-seasoned steak, crisp-tender veggies tossed in soy butter, and golden fried rice that tastes just like the kind from your favorite hibachi grill. Add a drizzle of creamy, tangy-sweet hibachi sauce, and suddenly dinner feels so special!
Hibachi Bowl Components
- Fried Rice: The foundation of any good hibachi meal! Made with chilled rice, butter, soy sauce, and just enough veggies to keep things colorful and flavorful. Cooking the rice ahead of time and allowing it to chill is key!
- Steak Bites: Sirloin cubes tossed in olive oil and a savory mix of garlic powder, paprika, oregano, and thyme, then air-fried until browned and juicy. You’ll want to snack on them straight from the basket (I won’t tell).
- Sautéed Veggies: A mix of zucchini, onion, broccoli, and mushrooms, stir-fried in butter and soy sauce for that signature hibachi flavor. They’re tender, slightly caramelized, and full of umami.
- Creamy Hibachi Yum Yum Sauce: That pink-orange sauce everyone loves! It’s creamy, tangy, a little sweet, and impossible to resist. It’s pretty much the key to this hibachi at home recipe!
Ingredients You Need
- Sirloin steak: Tender and flavorful, perfect for quick-cooking steak bites.
- Olive oil + butter: Adds richness and helps everything brown beautifully.
- Seasonings: Garlic powder, paprika, oregano, thyme, salt, and pepper for savory flavor.
- Veggies: Zucchini, onion, broccoli, and mushrooms for color and texture.
- Soy sauce: Adds umami depth! Use low-sodium so you can control the salt. I also sometimes opt for coconut aminos.
- Rice: Use day-old or chilled rice for the best fried rice texture.
- Hibachi sauce ingredients: Mayo, melted butter, ketchup, sriracha, rice vinegar, soy sauce, paprika, garlic powder, and a touch of sugar!
How to Make Hibachi at Home
For the full ingredients list and instructions, click here.- Cook the Rice (ahead of time): Make rice in advance and chill in the fridge for at least 2 hours (overnight works best). Cold rice fries up best!
- Cook the Steak: Preheat air fryer to 400°F. Toss steak cubes with olive oil and seasonings. Cook for 6–7 minutes, shaking halfway through, until browned and medium to medium-well. Rest for 3 minutes before serving.
- Make the Veggies: In a large skillet or wok, melt the butter with the olive oil over medium-high heat. Add zucchini, onion, broccoli, and mushrooms. Stir-fry for 5–6 minutes until just tender but still crisp. Stir in garlic and cook 30 seconds, then drizzle soy sauce over the vegetables. Toss to coat and set aside.
- Make the Fried Rice: In the same skillet, melt butter over medium-high heat. Add onion and carrot; cook 3 minutes until softened. Add garlic and cook 30 seconds more. Stir in chilled rice, breaking up clumps, and fry 4–5 minutes until hot and lightly crisp. Add soy sauce and toss well. Stir in green onions.
- Mix the Sauce: In a small bowl, whisk together melted butter, mayo, ketchup, sriracha, rice vinegar, soy sauce, paprika, garlic powder, sugar, and a splash of water until smooth and pourable.
- Assemble the Bowls: Add a scoop of fried rice to each bowl. Top with steak bites and sautéed veggies, then drizzle generously with the creamy hibachi sauce. Serve warm.
Tips for Success
- Cold rice is key! Fresh rice will turn mushy, so chill it for at least a few hours (overnight is best). If you didn’t plan ahead, then make the rice, spread it onto a sheet pan, and cover in plastic wrap. Then, place it in the freezer for about 20 minutes or until cold.
- Preheat the air fryer! The key to those perfectly cooked steak bites is to preheat the air fryer to 400F. The steak should sizzle when it hits the air fryer basket!
- Use real butter. This is very important when cooking anything a hibachi bowl. Butter is what they use in the restaurants to give everything that rich flavor! Luckily, we use a bit less at home so it isn’t as unhealthy.
- Adjust the sauce. If the sauce thickens in the fridge, just whisk in a splash of water before serving!
Frequently Asked Questions
Absolutely! Hibachi bowls are not just limited to steak. Just adjust the cooking time, shrimp cooks in about 3 minutes, and chicken needs around 8–10 minutes (or until fully cooked).
Long-grain white rice or jasmine rice both fry up beautifully. Just make sure it’s cold before cooking!
Yes! Simply sear the steak bites in a hot skillet for 2–3 minutes per side until browned and cooked to your liking.
Store leftovers in the fridge for up to 4 days. Reheat in a skillet for best texture, and add a splash of water or soy sauce to refresh the rice.
Hibachi Steak Bowls (With Yum Yum Sauce!)
Ingredients
Method
- Cook the Rice (ahead of time): Make rice in advance and chill in the fridge for at least 2 hours (overnight works best). Cold rice fries up best!
- Cook the Steak: Preheat air fryer to 400°F. Toss steak cubes with olive oil and seasonings. Cook for 6–7 minutes, shaking halfway through, until browned and medium to medium-well. Rest for 3 minutes before serving.
- Make the Veggies: In a large skillet or wok, melt the butter with the olive oil over medium-high heat. Add zucchini, onion, broccoli, and mushrooms. Stir-fry for 5–6 minutes until just tender but still crisp. Stir in garlic and cook 30 seconds, then drizzle soy sauce over the vegetables. Toss to coat and set aside.
- Make the Fried Rice: In the same skillet, melt butter over medium-high heat. Add onion and carrot; cook 3 minutes until softened. Add garlic and cook 30 seconds more. Stir in chilled rice, breaking up clumps, and fry 4–5 minutes until hot and lightly crisp. Add soy sauce and toss well. Stir in green onions.
- Mix the Sauce: In a small bowl, whisk together melted butter, mayo, ketchup, sriracha, rice vinegar, soy sauce, paprika, garlic powder, sugar, and a splash of water until smooth and pourable.
- Assemble the Bowls: Add a scoop of fried rice to each bowl. Top with steak bites and sautéed veggies, then drizzle generously with the creamy hibachi sauce. Serve warm.
