Sesame Ginger & Rotisserie Chicken Grain Bowl

By Lunds & Byerlys

September 5, 2025

Making a meal that’s easy and nourishing isn’t mutually exclusive, and this recipe is the proof. With a rice cooker and set-it-and-forget-it instructions, this delicious recipe comes together quickly right in your own kitchen.


This dish utilizes your rice cooker to its full potential, using it for quinoa, green peas, and edamame as well as the rice. The slow steam process cooks each element to perfection without requiring constant monitoring or stirring. While that part takes care of itself, you can prepare the easy dressing and debone the rotisserie chicken so dinner is ready as soon as the rice mixture is cooked.


The finishing touch of this dinner is the creamy sesame ginger sauce. With just a little bit of Kewpie mayonnaise, you can turn your dressing into a rich, delicious sauce that rivals your favorite sushi restaurant.

SERVINGS

4

PREP TIME

30 min

COOK TIME

15 min

Ingredients

For the multigrain rice:

  • 2
    cups sushi rice, rinsed
  • ½
    cup tri-color quinoa, rinsed
  • ½
    cup frozen edamame
  • ½
    cup frozen green peas

For the sesame ginger dressing:

  • 1
    cup Stonewall Kitchen Sesame Ginger Dressing
  • ¼
    cup Kewpie Mayonnaise

For the grain bowl:

  • 6
    cups multigrain rice, divided
  • 1
    L&B Signature Spice Rotisserie Chicken, deboned and sliced
  • 1
    cup kimchi
  • 1
    cup small diced cucumbers
  • 2
    avocados, medium diced
  • 2
    green onions, thinly sliced, for garnish
  • 12
    pieces sesame roasted seaweed snacks, for garnish, plus more for serving

Directions

  1. 1

    To make the multigrain rice: In a rice cooker, combine the rice, quinoa, edamame, green peas, and 2 cups of water. Cook on the white rice setting.

  2. 2

    To make the sesame ginger dressing: In a small bowl, whisk together the sesame dressing and Kewpie Mayonnaise. Set aside.

  3. 3

    To assemble the bowls: Evenly divide the multigrain rice, rotisserie chicken, kimchi, cucumbers, and avocado among 4 bowls. Drizzle the salad dressing over the bowls and garnish with the green onions and seaweed sheets. Enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe adapted from: Sarah Soojin Ahn

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