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Teriyaki Chicken Avocado Rice Stack Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 57 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Japanese

Description

A flavorful and visually stunning Teriyaki Chicken Avocado Rice Stack featuring perfectly cooked sushi rice seasoned with rice vinegar, sugar, and salt, topped with caramelized teriyaki chicken and creamy avocado slices. Garnished with sesame seeds, fresh cilantro, and optional sriracha for a spicy kick, this dish serves as an elegant and delicious meal perfect for lunches or light dinners.

Ingredients

Rice

  • 2 cups sushi rice
  • 2 ½ cups water
  • ¼ cup rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt

Teriyaki Chicken

  • 2 chicken breasts (diced)
  • ¼ cup soy sauce
  • 2 tbsp honey
  • 2 tbsp mirin
  • 1 tbsp sesame oil

Toppings & Garnish

  • 1 avocado (sliced)
  • Sesame seeds
  • Fresh cilantro
  • Sriracha (optional)

Instructions

  1. Cook and Season Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and 2 ½ cups of water in a pot and cook according to package instructions or until tender. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, gently fold in the vinegar mixture to season the rice.
  2. Marinate and Cook Chicken: In a bowl, combine diced chicken breasts with soy sauce, honey, mirin, and sesame oil. Let the chicken marinate for at least 10 minutes to absorb the flavors. Heat a non-stick skillet over medium-high heat and cook the marinated chicken until it’s fully cooked through and caramelized, about 7-10 minutes, stirring occasionally.
  3. Assemble the Rice Stack: Using a food mold or ring, layer the seasoned sushi rice at the bottom, followed by a layer of sliced avocado, and top with the cooked teriyaki chicken. Press gently to create a neat, compact stack and carefully remove the mold.
  4. Garnish and Serve: Sprinkle sesame seeds and fresh cilantro over the top of the stack. Add a drizzle or side of sriracha if you prefer some heat. Serve immediately for the best flavor and texture.

Notes

  • For a gluten-free version, use gluten-free soy sauce.
  • Let the rice cool slightly before assembling to prevent wilting the avocado.
  • Adjust honey quantity for desired sweetness in the teriyaki sauce.
  • If you don’t have a mold, use a small bowl or cup to shape the stack.
  • Sriracha is optional for those who like a bit of heat.

Find it online: https://slsrecipes.com/teriyaki-chicken-avocado-rice-stack-recipe/