Craving sushi but short on time? This sushi-inspired chicken rice bowl brings all the bold, fresh flavors of your favorite rolls into a quick and easy weeknight meal. Packed with seasoned rice, teriyaki chicken, avocado, and a drizzle of spicy sriracha mayo.
Sushi-inspired chicken rice bowl, just saying it makes me hungry. If you’ve ever craved the bright, fresh flavors of sushi but didn’t want the hassle of rolling it all up, this recipe is going to be your new best friend. It’s got everything we love about sushi: seasoned rice, tender teriyaki chicken, crunchy cucumber, creamy avocado, and a zippy drizzle of sriracha mayo. All of it, layered beautifully in a bowl.
Think of it as sushi’s easygoing cousin, all the taste, none of the tricky technique. Whether you’re whipping it up for a quick family dinner or meal prepping for the week, just like this one pan chicken and rice dinner that’s a lifesaver on busy nights, this bowl hits the sweet spot between healthy and indulgent. It’s easy, versatile, and oh-so satisfying.
I actually came up with this dish after a sushi night with my kids went slightly sideways. We had all the ingredients laid out, but the rolls kept falling apart and the kitchen was a mess. So, we just tossed everything into bowls, and honestly, it was even better that way. Now it’s become one of our weeknight staples.
Let’s dig into the details, shall we?
Table of contents
- Main Ingredients for Sushi-inspired Chicken Rice Bowl (And Why They Matter)
- Additional Ingredients and Substitutions
- Expert Tips for the Best Bowl Ever
- Recommended Techniques
- Step-by-Step Instructions for Perfect Sushi-inspired Chicken Rice Bowl
- Additional Guide: Variations & Extras
- Frequently Asked Questions About Sushi-inspired Chicken Rice Bowl
- You’ll also like…
Main Ingredients for Sushi-inspired Chicken Rice Bowl (And Why They Matter)
Here’s a closer look at what goes into this sushi-inspired chicken rice bowl, and why each one matters:
- Long-grain brown rice (1½ cups, rinsed): This gives a nutty flavor and a chewy texture that holds up well under all the toppings.
- Seasoned rice vinegar (1 tablespoon): Brings in that classic sushi rice tang, slightly sweet, slightly acidic.
- Sea salt (½ teaspoon) & Garlic powder (½ teaspoon): A simple seasoning blend that enhances the flavor of the rice without overpowering it.
- Sushi nori (1 full-size sheet, minced): Crumbled into the rice, it adds oceanic umami flavor, just like you’d find in traditional sushi rolls.
- Boneless, skinless chicken breast (1½ pounds, cut into 1-inch pieces): Lean and protein-rich, it cooks quickly and absorbs flavor beautifully. Try switching it up with these grilled chicken tenders for a smoky version.
- Teriyaki sauce (1 15–21-ounce bottle): Choose a bold, savory-sweet sauce like Soy Vay or Kona Coast to really make the chicken pop.
- Mayonnaise (⅓ cup): The creamy base for that delicious spicy mayo drizzle.
- Sriracha (1 tablespoon, plus more for serving): Adds a touch of heat that balances the richness of the mayo.
- Seasoned rice vinegar (2 teaspoons): Gives the sriracha mayo a little extra zip.
- English cucumber (sliced) & Avocado (1 large, diced): These fresh toppings bring both crunch and creaminess, adding balance to the savory ingredients.
- Sushi nori (2 sheets, cut into triangles): For garnish and extra flavor. The triangles also give a fun, textural contrast.
- Sesame seeds (optional): A finishing touch for subtle crunch and nutty aroma.
Additional Ingredients and Substitutions
Want to make it your own? Here are some extra ingredients and substitutions that work beautifully in this sushi-inspired chicken rice bowl:
- Swap brown rice with white sushi rice for a more traditional sushi texture.
- No avocado? Try sliced mango for a sweet tropical twist, it gives a flavor similar to what you’d find in a chicken and quinoa rice bowl, light yet satisfying.
- Short on teriyaki sauce? Make your own with soy sauce, brown sugar, garlic, and ginger.
- Add edamame or shredded carrots for extra color and nutrients.
- Top with pickled ginger or wasabi mayo for that true sushi bar flair.
- Crispy onions or furikake seasoning can add texture and even more umami.
Get creative and tailor the bowl to your favorite sushi roll combo!
Expert Tips for the Best Bowl Ever
Here are some of my favorite tips to make sure your sushi-inspired chicken rice bowl turns out picture-perfect every time:
- Rinse your rice thoroughly before cooking. This removes excess starch and keeps the grains from turning gummy.
- Use a non-stick skillet for cooking the chicken. It’ll give you a nice sear and make cleanup easier.
- Let the rice sit for 5-10 minutes after it’s cooked before stirring in the seasoning. It helps the grains firm up and absorb the flavor more evenly.
- Don’t skip the vinegar seasoning. It’s what gives the rice that iconic sushi flavor. Even if you’re using brown rice, this step transforms the whole bowl.
- Cut the chicken evenly so it cooks at the same rate. You don’t want some pieces dry and others raw. This tip also comes in handy when making something like teriyaki chicken and rice. You don’t want some pieces dry and others raw.
- Make the sriracha mayo in advance and chill it. The flavors meld and it thickens slightly, making it ideal for drizzling.
- Keep your avocado fresh by squeezing a little lemon juice on top if you’re meal prepping.
- Serve everything slightly warm or at room temp. Cold rice can be hard and unappetizing, but too hot and it’ll wilt your avocado and nori.
Little things make a big difference!
Recommended Techniques
- Here are some tried-and-true techniques to get your bowl just right:
- Cook rice with a 2:1 water ratio and keep the lid on tight, no peeking!
- Simmer chicken in sauce to absorb flavor rather than pouring it on after.
- Use kitchen scissors to cut nori into fun shapes or bite-sized triangles.
- Slice cucumbers thinly using a mandoline for even crunch.
- Dice avocado last to keep it from browning before serving.
- These small techniques elevate your bowl from good to gourmet.
Step-by-Step Instructions for Perfect Sushi-inspired Chicken Rice Bowl
- Cook the Rice: Rinse 1 ½ cups long-grain brown rice under cold water. Cook according to package directions. Once done, let it sit for 10 minutes, then fluff with a fork. Stir in 1 tbsp seasoned rice vinegar, ½ tsp sea salt, ½ tsp garlic powder, and 1 sheet minced nori.
- Make the Chicken: Heat a non-stick skillet over medium-high. Add the chicken pieces and cook until lightly browned, about 6–8 minutes. Pour in your teriyaki sauce and simmer until the sauce thickens and the chicken is cooked through.
- Mix the Sriracha Mayo: In a small bowl, whisk together ⅓ cup mayo, 1 tbsp sriracha, and 2 tsp seasoned rice vinegar. Set aside.
- Prep the Toppings: Slice 1 English cucumber and dice 1 ripe avocado. Cut 2 sheets of sushi nori into triangles or strips.
- Assemble Your Bowl: Scoop rice into bowls. Top with teriyaki chicken, avocado, cucumber, and nori. Drizzle with sriracha mayo. Sprinkle sesame seeds if you like!
Additional Guide: Variations & Extras
There are so many ways to mix things up with your sushi-inspired chicken rice bowl:
- Spicy Tuna Version: Swap chicken for canned or fresh seared tuna mixed with spicy mayo.
- Vegetarian Delight: Use crispy tofu or a boiled egg for protein.
- Rainbow Bowl: Add shredded purple cabbage, shredded carrots, and radish slices for a colorful twist. This rainbow effect reminds me of the flavors in our street corn chicken rice bowl recipe.
- Low-carb: Serve over cauliflower rice or zucchini noodles instead of brown rice.
- Kid-Friendly: Skip the sriracha and add a drizzle of plain teriyaki or soy sauce.
Don’t be afraid to experiment and find your perfect bowl combo!
Frequently Asked Questions About Sushi-inspired Chicken Rice Bowl
A sushi rice bowl is often called a “chirashi bowl” or “chirashi sushi.” It translates to “scattered sushi” and typically includes seasoned rice topped with various sushi ingredients like fish, vegetables, and nori.
Chicken poke bowls can be topped with ingredients like diced avocado, cucumbers, shredded carrots, edamame, green onions, sesame seeds, and spicy mayo. Feel free to mix and match for your perfect combo!
Yep, just make sure your teriyaki sauce is gluten-free. If you’re looking for another comforting dish with bold flavors, try our french onion chicken and rice recipe. Many brands offer that option now.
Conclusion
There’s something so comforting and exciting about a big, beautiful sushi-inspired chicken rice bowl. It’s colorful, flavorful, and totally customizable, just the kind of meal that brings everyone to the table with a smile.
Whether you’re making it for your family, your lunchbox, or a solo treat (you deserve it!), this bowl has you covered. And hey, no rolling mat required!
Thanks for cooking with me today. And if you’re feeling adventurous next time, why not try a bold and flavorful jerk chicken and rice recipe? If you try this recipe, I’d love to hear how it turned out. Leave a comment or tag me on social, your creations always make my day!
With love from my Florida kitchen to yours,
Angela
Home cook, proud mom of three, and your friendly kitchen cheerleader.
Sushi-Inspired Chicken Rice Bowl
Equipment
- Non-stick skillet
- Rice cooker or pot
Ingredients
Seasoned Rice
- 1½ cups long-grain brown rice rinsed
- 1 tbsp seasoned rice vinegar
- ½ tsp sea salt
- ½ tsp garlic powder
- 1 sheet sushi nori minced
Teriyaki Chicken
- 1½ lb boneless skinless chicken breast cut into 1″ pieces
- 1 bottle teriyaki sauce (15–21 oz, e.g. Soy Vay or Kona Coast)
Sriracha Mayo
- ⅓ cup mayonnaise
- 1 tbsp sriracha plus more for serving
- 2 tsp seasoned rice vinegar
Sushi Bowl Add‑Ins
- 1 English cucumber sliced
- 1 large avocado pitted, peeled, diced
- 2 sheets sushi nori cut into triangles
- sesame seeds optional
Instructions
- Rinse the brown rice and cook it using a rice cooker or pot according to package directions.
- Let the cooked rice sit for 5–10 minutes, then fluff and stir in seasoned rice vinegar, sea salt, garlic powder, and minced nori.
- Heat a non‑stick skillet over medium‑high heat. Add the chicken pieces and cook until lightly browned, about 6–8 minutes.
- Pour in the teriyaki sauce and simmer until the chicken is cooked through and sauce thickens slightly.
- In a small bowl, whisk together mayonnaise, sriracha, and seasoned rice vinegar to make the spicy mayo. Set aside.
- Slice the cucumber and dice the avocado. Cut nori sheets into triangles.
- Assemble bowls by layering rice, teriyaki chicken, cucumber, avocado, and nori triangles.
- Drizzle with sriracha mayo and sprinkle sesame seeds before serving.
