Preparation Time
10
Cooking Time
25
Serves
4

Chicken Teriyaki Sushi Bowl

Instructions

1

If you own a rice cooker, use the sushi rice or white rice setting according to the manufacturer's recommendations.

2

For standard cooking, combine water and rice in a medium saucepan. Bring to the boil on medium, then reduce heat to low. Simmer with a lid for 12-15 minutes until tender.

3

Remove rice from heat, cover and leave to rest for 10 minutes. After resting, stir in rice vinegar, garlic powder, sugar and salt. Set aside and keep warm.

4

Slice and prepare the cucumber, carrot, avocado and garnishes for when the breast steaks are cooked.

5

Heat oil in a pan over medium heat. Add steaks and cook for 7-10 minutes on each side, turning occasionally until lightly coloured. Allow to rest before slicing.

6

Spoon the desired serve of rice into bowls. Top with chicken, cucumber, carrot, avocado. Finish with a splash of soy sauce and garnish with sesame seeds.

Back to Recipes