Description
Delicious teriyaki chicken poke bowls featuring marinated chicken breast atop fluffy sushi rice, complemented by fresh vegetables and a creamy sesame mayo.
Ingredients
- 170 g sushi rice (220ml (1 cup) water)
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 red onion (thinly sliced)
- 1 tbsp rice vinegar (for marinade)
- 1/2 tsp caster sugar (for marinade)
- A pinch of salt and pepper (to taste)
- 2 tbsp mayonnaise
- 1 tsp sesame oil
- 1-3 tbsp cold water (to desired dressing consistency)
- 1 large chicken breast (approx. 250g (9oz))
- 3 tbsp teriyaki sauce
- 60 g edamame beans
- 1 small carrot (julienned)
- 1/2 bell pepper (thinly sliced)
- 60 g cucumber (cut into thin semi-circles)
- 80 g pineapple (fresh or canned, cut into chunks)
- 1 tsp sesame seeds (for garnish)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Soak in cold water for 15 minutes, then drain thoroughly.
- Combine the drained rice with 1 cup of cold water in a pot, cover with a lid, and bring to a boil. Then, reduce to low heat and simmer for 10 minutes.
- Remove the pot from the heat and let it sit, covered, for another 10 minutes. Stir in a mixture of 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of salt.
- In a colander, pour boiling water over the sliced red onion to reduce the harsh flavor. Set the onion aside.
- In a small bowl, combine the drained onion with 1 tablespoon of rice vinegar, 1/2 teaspoon of caster sugar, and a pinch of salt and pepper. Mix well and set aside.
- For the sesame mayo, combine 2 tablespoons of mayonnaise, 1 teaspoon of sesame oil, and 1-3 tablespoons of cold water to achieve a drizzleable consistency.
- Slice the chicken breast in half lengthwise for even cooking. Heat oil in a large frying pan over medium heat. Cook the chicken for 3-4 minutes on each side until fully cooked.
- Add 3 tablespoons of teriyaki sauce and a tablespoon of water to the pan for additional moisture. Allow it to cook for another minute, spooning the sauce over the chicken.
- Transfer the chicken to a cutting board and slice it into thin strips.
- In serving bowls, divide the seasoned rice and top with pickled red onions, pineapple, edamame beans, julienned carrots, and bell peppers. Finally, place the sliced chicken on top and drizzle with the sesame mayo. Sprinkle sesame seeds for an added touch.
Notes
For the best flavor, marinate chicken in teriyaki sauce for a few hours or overnight. Adjust toppings to your liking.
