Teriyaki Chicken Sushi Bowl
Josh Ball
Rated 5.0 stars by 2 users
Category
Meal
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Craving sushi but can’t be bothered to roll or trying to cut back on takeout?
These deconstructed teriyaki chicken sushi bowls by @essentiallyellanutrition are your fuss-free fix.
Juicy free-range chicken glazed in a sticky homemade teriyaki sauce, served over sushi rice and topped with fresh, no-cook veggies. Big on flavour, light on effort.
Shop butcher-quality Australian meat, seafood and dairy from our Farmers Pick Fridge range, all straight from Aussie farmers.
Ingredients
-
½ cup sushi
- 250g chicken breast
- 2 cloves garlic, minced
- ⅓ cup reduced-sodium soy sauce
- 3 tbsp toasted sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp sugar
- 1 medium cucumbers, thinly sliced
- 1 medium carrot, julienned or grated
- 1 avocado, sliced
- 1–2 spring onions, finely chopped
- Snack-size roasted seaweed sheets
Directions
Cook the sushi rice according to packet instructions. Set aside to cool slightly
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and garlic to create the teriyaki marinade
- Dice the chicken breast into small cubes and place in a bowl. Pour over the marinade and let it sit for at least 10 minutes (optional but adds flavour)
- Heat a pan over medium heat and cook the marinated chicken for ~8 minutes or until fully cooked and slightly caramelised
- Assemble your sushi bowls: add rice to each bowl, then top with cucumber, carrot, avocado, and cooked chicken.
- Garnish with spring onions and a sprinkle of seaweed salt (optional)
- Serve with roasted seaweed sheets on the side for scooping or wrapping
