Chicken Teriyaki Sushi Bowl

Recipe from Topfood

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2021-10-29-p046tr-chicken-teriyaky-salad-2021-08-31-06-47-24-utc

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Cook time: 30 min

Servings 1

Updated 01.01.1970

Homemade teriyaki chicken sits atop a bed of steamed, seasoned rice, along with crunchy cucumbers and creamy avocado in this healthy, easier-than-it-looks sushi bowl dinner. This dish is very popular with children and is easy to prepare. It turns out to be very satisfying and aromatic. Try it!

Brown rice, uncooked

cups
Rice vinegar

1 tbsp.
Salt

tsp.
Garlic powder

tsp.
Nori, finely minced

1 sheet
Water

1,5 cups
Boneless skinless chicken breast, cut into 1 inch pieces

1,5 lbs.
Teriyaki chicken marinade

1 bottle
English cucumber, cut into wedges

1 pcs.
Large avocado, sliced

1 pcs.
Nori, cut into triangles

2 sheets
Good quality mayonnaise

cups
Sriracha

1 tbsp.
Rice vinegar

2 tsp.

Calories

540 kcal
Protein

38 g
Fat

18 g
Carbohydrates

52 g

Place rice, rice vinegar, salt, garlic powder, nori, finely minced and water for the seasoned rice in a rice cooker and set to cook. Alternatively place all the rice ingredients into a saucepan with 3 1/2 cups water. Bring to a boil over high heat, then turn the heat to low and simmer with a tight-fitting lid until all water has absorbed and rice has cooked through, about 15-20 minutes.
While the rice is cooking, place the chicken along with ½ cup teriyaki marinade into a large sauté pan over medium heat. Sauté until the chicken is cooked through, about 8-10 minutes. Turn off the heat, drain off the liquid from the pan and coat the chicken with 1 cup of teriyaki sauce.
Mix mayonnaise, sriracha and rice vinegar for the sriracha mayo in a small bowl.
Serve the chicken in a bowl over the rice along with the cucumber, avocado, and nori triangles, drizzled with sriracha mayo and sprinkled with sesame seeds.