So versatile, this dish has succulent Teriyaki Chicken and all your favourite Sushi Bowl sides like edamame, avocado and kewpie mayonnaise. Perfect for lunch or dinner and so tasty!
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The favourite dinner at the moment in our house is hands down Teriyaki Chicken Sushi Bowls. I like to serve all the elements in little bowls and everyone can make their own Sushi Bowls up. I start with a base of sushi rice, that I personally cook in the pressure cooker. But you can cook this however you prefer. I flavour it with sugar, salt and sushi vinegar. I make a delicious teriyaki chicken using mirin (which you can pick up from most supermarkets) sugar and soy sauce. However to cut corners you can buy premade teriyaki sauce.
Then for vegetables I like to serve edamame, sliced cucumber, avocado, julienned carrot, plus seaweed snacks (wakame) or seaweed salad. For extra garnishes I usually add sesame seeds, pickled ginger and kewpie mayo.
This is a really versatile dish where you can swap out the chicken for tofu, beef or fish fillets.
Ingredients:
- Sushi rice, this is an essential, I prefer using sushi rice as it gives the sushi bowl feel rather than just normal rice
- Sushi vinegar, this is available in most supermarkets
- Sugar
- Salt
- Carrot
- Cucumber
- Soy sauce
- Miri
- Chicken thighs, you can use chicken breasts, or sub for Tofu, beef or fish fillets
- Garnish
- Kewpie mayo
- Seaweed snacks
- Pickled ginger
How to make Teriyaki Chicken Sushi Bowls:
Get your rice on to cook as per packet directions. I like using my pressure cooker for rice. While the rice is cooking make your teriyaki sauce by placing a medium sized pan over a medium heat and adding mirin, soy sauce and sugar. Cook, stirring occasionally, until sauce has thickened a little, approximately 6 minutes. Take off the heat and set aside. When the rice is cooked, place on a glass, wood or ceramic bowl and add the sushi vinegar, sugar and salt. Mix well and leave to cool.
To cook the chicken place a medium sized pan on a medium heat. Take the chicken and if there are any areas that are really thick, cut a little with a knife so they cook evenly. Add 1 teaspoon of oil to the pan, and then the chicken. Cook until golden on one side. Flip and add 4 tablespoons of teriyaki sauce. Continue to cook the chicken until cooked through. I usually add a little more sauce while cooking so that they are nice and saucy!
Once cooked, remove from the pan and slice. To assemble, place rice in your bowl then add the chicken and vegetables, then drizzle with Kewpie and add ginger and sliced seaweed snacks and scatter with sesame seeds. Drizzle over any remaining sauce.
If you are looking for more recipes using chicken check out my posts for Kung Pao Chicken and Chicken Mee Goreng.
Common questions about Teriyaki Chicken Sushi Bowls:
Can I use something instead of Chicken? Absolutely, you can use sliced beef, diced tofu, or fish fillets.
How can I cut corners and make it quicker? Use premade teriyaki sauce, or make it the day before.
What wine would you serve with this dish? A rose or Riesling would be lovely.
Teriyaki Chicken Sushi Bowls
Ingredients
For the rice
- 1.5 cups Sushi rice
- 3 tablespoons Sushi vinegar
- 2 tablespoons Sugar
- ½ teaspoon Salt
Teriyaki sauce
- ½ cup Soy sauce
- ½ cup mirin
- ½ cup sugar
Bowl Ingredients
- 1 carrot julineeded or thinly sliced
- 1 cucumber thinly chopped
- 1 cup edamame cooked as per packet directions
- 4 x Chicken thighs
Garnish
- Kewpie mayo
- Seaweed snacks sliced
- Pickled ginger
Instructions
-
Get your rice on to cook as per packet directions. I like using my pressure cooker for rice.
-
While the rice is cooking make your teriyaki sauce by placing a medium sized pan over a medium heat and adding mirin, soy sauce and sugar. Cook, stirring occasionally, until sauce has thickened a little, approximately 6 minutes. Take off the heat and set aside.
-
When the rice is cooked, place on a glass, wood or ceramic bowl and add the sushi vinegar, sugar and salt. Mix well and leave to cool.
-
To cook the chicken place a medium sized pan on a medium heat. Take the chicken and if there are any areas that are really thick, cut a little with a knife so they cook evenly. Add 1 teaspoon of oil to the pan, and then the chicken. Cook until golden on one side. Flip and add 4 tablespoons of teriyaki sauce. Continue to cook the chicken until cooked through. I usually add a little more sauce while cooking so that they are nice and saucey!
-
Once cooked, remove from the pan and slice.
-
To assemble, place rice in your bowl then add the chicken and vegetables, then drizzle with Kewpie and add ginger and sliced seaweed snacks and scatter with sesame seeds. Drizzle over any remaining sauce.
-
Serve.
-
Happy Cooking xx Jana
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