Sushi-Inspired Chicken Rice Bowl
This sushi‑inspired chicken rice bowl delivers sushi flavor without the fuss. Featuring seasoned rice, teriyaki‑glazed chicken, crisp cucumber, creamy avocado, nori, and spicy sriracha mayo, it’s a weeknight dinner winner!
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.
Notes
Feel free to swap proteins, adjust spice level, or add extras like edamame or pickled ginger to customize!
