Description
Delicious and vibrant Teriyaki Chicken Poke Bowls combining tender marinated chicken, fluffy sushi rice, fresh vegetables, and a sweet-savory teriyaki sauce for a wholesome and flavorful meal.
Ingredients
Scale
Rice
- 2 cups short grain sushi rice
- 2 cups water
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon Morton kosher salt
Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup water
- ¼ cup light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
Chicken
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
Spicy Mayo
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon sriracha
- ⅓ cup mayonnaise
- 1 teaspoon toasted sesame oil
- 2 tablespoons water
Toppings
- Pickled red onions
- 1 cup shelled edamame (steamed)
- 1 cup diced fresh pineapple
- 1 Persian cucumber (thinly sliced)
- 1 carrot (peeled into ribbons or thinly sliced)
- Green onion (sliced)
- Sesame seeds (for garnish)
Instructions
- Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine it with 2 cups of water in a rice cooker or pot. Cook according to package instructions or until tender. Once cooked, let it cool slightly before seasoning with rice vinegar, granulated sugar, and Morton kosher salt. Mix well to infuse flavor.
- Prepare the Teriyaki Sauce: In a mixing bowl, whisk together soy sauce, ¼ cup water, light brown sugar, 1 tablespoon rice vinegar, grated garlic, grated ginger, toasted sesame oil, and cornstarch. Pour this mixture into a saucepan and heat over medium heat, stirring frequently until the sauce thickens slightly and becomes glossy. Remove from heat and set aside.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the boneless skinless chicken breasts and cook until browned on both sides and cooked through, about 5-7 minutes per side depending on thickness. Pour half of the prepared teriyaki sauce over the chicken in the skillet and let it simmer for a few minutes to absorb the flavor. Remove from heat and slice the chicken thinly.
- Make the Spicy Mayo: In a small bowl, whisk together rice vinegar, fresh lime juice, sriracha, mayonnaise, toasted sesame oil, and water until smooth and creamy. Adjust spice level to preference.
- Assemble the Bowls: Place a generous scoop of cooked sushi rice at the bottom of each serving bowl. Top with sliced teriyaki chicken and drizzle with additional teriyaki sauce. Arrange steamed edamame, diced pineapple, cucumber slices, carrot ribbons, pickled red onions, and green onion slices on top. Finish with a sprinkle of sesame seeds and a dollop of spicy mayo on the side or over the top as preferred.
Notes
- If you don’t have a rice cooker, you can cook the sushi rice in a pot on the stovetop by bringing to a boil, then simmering covered until water is absorbed.
- Adjust the thickness of the teriyaki sauce by adding more cornstarch slurry if needed.
- For a vegetarian version, substitute chicken with tofu or tempeh.
- Pickled red onions add a nice tangy contrast; you can make your own with thinly sliced onions, vinegar, sugar, and salt.
- Use short grain sushi rice for the best texture and stickiness in the bowl.
- Leftover teriyaki sauce can be refrigerated up to a week for other dishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Japanese/Hawaiian Fusion
Keywords: Teriyaki Chicken, Poke Bowl, Sushi Rice, Healthy Bowl, Asian Fusion, Homemade Teriyaki Sauce
