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.
Bon Appetit!
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