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Teriyaki Chicken Poke Bowls Recipe

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Delight in these vibrant Teriyaki Chicken Poke Bowls featuring perfectly cooked sushi rice, tender teriyaki glazed chicken, fresh vegetables, and a creamy sesame mayo drizzle. This dish offers a harmonious balance of sweet, savory, and tangy flavors with a refreshing crunch, ideal for a wholesome and colorful meal.

Ingredients

Rice Base:

  • 170 g (1 cup) sushi rice
  • 220 ml (1 cup) water
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt

Pickled Onions:

  • 1 red onion, thinly sliced
  • 1 tablespoon rice vinegar
  • ½ teaspoon caster sugar
  • A pinch of salt and pepper

Sesame Mayo Drizzle:

  • 2 tablespoons mayonnaise
  • 1 teaspoon sesame oil
  • 1-3 tablespoons cold water

Teriyaki Chicken:

  • 1 large chicken breast, approx 250 g (9 oz)
  • 3 tablespoons teriyaki sauce

Toppings:

  • 60 g (½ cup) edamame beans
  • 1 small carrot, julienned
  • ½ bell pepper, thinly sliced
  • 60 g (2 oz) cucumber, cut into thin semi-circles
  • 80 g (3 oz) pineapple, fresh or canned, chopped
  • 1 teaspoon sesame seeds

Instructions

  1. Prepare the Rice: Rinse the sushi rice under cold water using a colander until the water runs clear. Soak the rinsed rice in water for 15 minutes, then drain thoroughly.
  2. Cook the Rice: Add drained rice and 220 ml cold water to a pot. Cover with a lid, bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove from heat and let the rice rest, still covered, for 10 minutes.
  3. Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice using a wooden spoon.
  4. Pickle the Onions: Boil a kettle of water. Place the thinly sliced red onions in a colander and pour the boiling water over them to mellow the raw flavor. Drain well and transfer to a bowl. Add rice vinegar, caster sugar, salt, and pepper, mixing to combine. Set aside.
  5. Make Sesame Mayo Drizzle: In a small bowl, whisk together mayonnaise and sesame oil. Add 1 to 3 tablespoons cold water gradually until the drizzle reaches your desired consistency.
  6. Cook the Chicken: Slice the chicken breast in half lengthwise to create two thinner pieces. Heat a little oil in a frying pan over medium heat. Cook the chicken for 3-4 minutes per side until cooked through.
  7. Glaze the Chicken: Add teriyaki sauce and 1 tablespoon of water to the pan. Cook for an additional minute, spooning sauce over the chicken to coat. Remove chicken and slice it into thin strips.
  8. Assemble the Bowls: Divide the seasoned rice among serving bowls. Top each with pickled onions, pineapple chunks, edamame beans, julienned carrot, bell pepper slices, and cucumber. Arrange sliced teriyaki chicken on top.
  9. Finish with Dressing and Seeds: Drizzle the bowls with sesame mayo and sprinkle with sesame seeds. Serve immediately and enjoy!

Notes

  • For extra flavor, you can marinate the chicken in some teriyaki sauce prior to cooking.
  • Use fresh pineapple for a more vibrant taste or canned pineapple if convenience is preferred.
  • The sesame mayo consistency can be adjusted with water for desired drizzle thickness.
  • Make sure the rice rests off the heat to achieve perfect texture without being mushy.
  • Pickling the onions with hot water reduces sharpness and enhances sweetness.

Find it online: https://marthatasty.com/teriyaki-chicken-poke-bowls-recipe/