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Simple Recipes for Every Day

Chicken Teriyaki Sushi Bowl

Teriyaki chicken sushi bowl with sriracha mayo, cucumber, avocado and sesame seeds on a bed of seasoned brown rice
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

Seasoned Rice

  • 1 ½ cups long-grain brown rice, rinsed
  • 1 tablespoon seasoned rice vinegar
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • 1 full-size sheet of sushi nori, minced

Teriyaki Chicken

  • 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 (15-21-ounce) bottle teriyaki sauce, we like Soy Vay or Kona Coast brand

Sriracha Mayo

  • ⅓ cup mayonnaise
  • 1 tablespoon sriracha, plus more for serving
  • 2 teaspoons seasoned rice vinegar

Sushi Bowl

  • 1 English cucumber, sliced
  • 1 large avocado, pitted, peeled, and diced
  • 2 full-size sheets sushi nori, cut into triangles
  • sesame seeds, (optional)

Method

  1. Make the seasoned rice. Place the brown rice, vinegar, salt, garlic powder, minced nori, and 3½ cups of water in a medium saucepan, stir to combine. Bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer until the water is absorbed and the rice is tender, about 20 minutes. 
  2. Meanwhile, add the chicken and ½ cup of the teriyaki sauce to a large skillet over medium heat. Cook, stirring occasionally, until the chicken is cooked through, about 8-10 minutes. Drain off the liquid from the skillet and coat the chicken with 1 cup of teriyaki sauce (see Note).
  3. Meanwhile, make the sriracha mayo. In a small bowl, combine the mayonnaise, sriracha to taste, and the rice vinegar. 
  4. To serve, divide the rice into bowls, topped with the chicken, cucumber, avocado, and nori triangles. Drizzle with the sriracha mayo and sprinkle with sesame seeds, if using.

Notes

Cooking the chicken in a little teriyaki sauce allows the chicken to absorb some of the flavor. By draining the sauce and adding more, we ensure that we still keep that flavor without serving an overly watery sauce.