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Chicken Teriyaki Sushi Bowl

By quardart_seisey • Added over 1 year ago • Updated 2 days ago

Easy Dinner Prep: mins Cook: mins Total: mins Serves

Ingredients (for serving)

1.0 cup Long Grain Brown Rice, Rinsed
1.0 tbsp Seasoned Rice Vinegar
0.5 tsp Sea Salt
0.5 tsp Garlic Powder
1.0 piece Sushi Nori, Minced
1.0 lb Boneless, Skinless Chicken Breast, Cut Into 1 Inch Pieces
1.0 piece Teriyaki Sauce
0.33 cup Mayonnaise
2.0 tbsp Sriracha

Note: Items with are common pantry items.

Nutrition Estimates (*estimated per serving)

1134.0

Calories

144.4g

Protein

34.4g

Carbs

42.3g

Fat

2.2g

Fiber

10.1g

Sugar

2.0mg

Sodium

Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Instructions

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.

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).

Meanwhile, make the sriracha mayo. In a small bowl, combine the mayonnaise, sriracha, and the rice vinegar.

To serve, divide the rice into bowls, top evenly with chicken, cucumber, avocado, and nori triangles. Drizzle with the sriracha mayo and sprinkle with sesame seeds, if using.

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