• Japanese

Teriyaki Chicken Sushi Bowl

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.

Published
Servings
Serves 2
Prep Time
10m
Cooking Time
15m

Ingredients

Everything for 2 servings

  • 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

Method

1

Cook the sushi rice according to packet instructions. Set aside to cool slightly

2

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and garlic to create the teriyaki marinade

3

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)

4

Heat a pan over medium heat and cook the marinated chicken for ~8 minutes or until fully cooked and slightly caramelised

5

Assemble your sushi bowls: add rice to each bowl, then top with cucumber, carrot, avocado, and cooked chicken.

6

Garnish with spring onions and a sprinkle of seaweed salt (optional)

7

Serve with roasted seaweed sheets on the side for scooping or wrapping