Teriyaki Chicken and Avocado Sushi Bowl with Pickled Ginger
If your family likes sushi, then this deconstructed version in a bowl will save you rolling time.
Number of servings
Ingredients
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2 Chicken Breast
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1 Avocado
- 3⁄4 Cup Sushi Rice
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120g Sugar Snap Peas
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1 Lebanese Cucumber
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1 Tbsp Teriyaki Sauce
- 40g Pickled Ginger
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2 Tsp Mixed Sesame Seeds
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3 Tbsp Mayonnaise
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2 Tbsp Mirin
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1 Carrot
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Rice Cooker (Optional)
Fry Pan
Pot
1 Marinate Chicken
Slice chicken into strips and place in a bowl with teriyaki marinade. Coat and set aside.
Tip! You can marinate for a few hours in the fridge if you have time.
2 Cook Sushi Rice
Meanwhile, rinse and drain rice 3 times until water runs clear. Place rice and 3⁄4 cups water in a saucepan over medium-high heat. Cover, bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand for 10 minutes. Slowly add mirin, lifting and turning rice with a spatula, until rice has cooled.
Tip! The rice should be coated in the mirin and have a glossy appearance.
3 Prepare Remaining Ingredients
Slice cucumber and carrot into ribbons using a peeler. Cut avocado in half and use a spoon to scoop out the flesh - thinly slice on a slight angle. De-string sugar snap peas.
4 Cook Chicken
Heat a little oil in a pan over medium high heat. Add marinated chicken and cook 6-7 minutes until chicken is browned and cooked through.
5 You Plate It
Divide sushi rice and vegetables between bowls, along with chicken. Garnish with mayo, pickled ginger and sesame seeds. Enjoy!
About us
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