Chicken Teriyaki Sushi Bowl

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Recipe from Topfood
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30 min
2021-10-29-p046tr-chicken-teriyaky-salad-2021-08-31-06-47-24-utc
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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!

Ingredients
servings

  • 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.

Nutrition facts per 100 g

  • Calories

    540 kcal

  • Protein

    38 g

  • Fat

    18 g

  • Carbohydrates

    52 g

Method

  • 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.

Bon Appetit!

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