Teriyaki chicken sushi bowls
GF, DF
A super tasty & vibrant teriyaki glazed chicken bowl with plenty of fresh vegetables and a mayo drizzle. All the flavours of your favourite sushi roll in dinner form!
A delicious fresh dinner to make with warmer summer days coming up! You can prepare the chicken the day before and make the sushi rice ahead which makes the busy dinner hour a breeze.
What makes this recipe special?
Sushi rice
Proper sushi rice, just like you get it in your favourite sushi rolls. A sauce of rice vinegar, sugar and salt is used to season the rice which gives it that unique special flavour we all know and love.
Marinated teriyaki chicken
The chicken is marinated in a special teriyaki sauce made from all the good stuff. I use a decent amount of ginger in this sauce which gives it a nice fresh zing. A touch of chilli flakes also gives this sauce an extra boost although can be left out if sensitive to chilli. The chicken is then marinated for at least 30 minutes - overnight. More marinating time ultimately means tastier chicken - although I must confess, I mostly marinade the meat for 30 minutes because life gets a bit busy sometimes!
Nori crisps
These nori crisps are used as a garnish for these bowls but add so much to the dish. Please don’t be tempted to leave these out! They really make these bowls taste just like sushi.
What’s in this recipe?
Teriyaki chicken
Chicken thigh
Chicken thigh is used over breast as it doesn’t dry out as fast. We chop up the thighs quite small (2cm cubes) to maximise the flavour of the marinade - more surface area. Can be subbed with chicken breast although it won't be as juicy as thigh. Salmon also works well with this marinade although you'll only want to marinade it for 30 minutes and reduce the cook time to 2-3 mintues.
Soy sauce
Soy sauce gives the sauce that salty umami flavour we all love about teriyaki sauce.
Fresh garlic
Fresh garlic is finely diced here rather than crushed so it doesn’t burn when cooked at high heat with the chicken. It creates delicious little pops of garlic. Please don’t use garlic out of a jar - it has a sickly-sweet fake garlic taste that will overpower the sauce. Sub for 2tsp garlic powder if you don’t have fresh.
Fresh ginger
We use a generous amount of fresh ginger in this sauce to create a delicious fresh zing with a bit of heat. I wouldn’t recommend substituting with anything else.
Sake
Japanese sake is readily found at supermarkets and gives this sauce a nice umami acidic touch. You can substitute with rice wine vinegar if you don’t have any on hand.
Mirin
Mirin is a sweet rice wine that adds a beautiful sweetness and umami to the sauce that is unique to Japanese cooking. Substitute with sugar however it wont have the same depth of flavour as mirin.
Honey
A little extra honey is added here to help the chicken get delicious little caramelised edges when cooked in the pan. Substitute with sugar if required.
Sesame oil
Sesame oil adds a lovely complex toasted flavour to the sauce. I wouldnt reccomend substituting with anything, just leave it out if you don’t have any on hand.
Chilli flakes
Because they add a beautiful little heat to the chicken. I would hardly call it spicy, just enough to keep your mouth excited and coming back for more. Leave out if you are sensitive to chilli.
Vegetable oil
A neutral tasting vegetable oil is best for frying the chicken so it does not overpower any of the flavours in the teriyaki sauce. However, I do sometimes use olive oil when cooking for the family during the week as its slightly more healthy!
Sushi rice
Sushi rice
Can be subbed for plain white or brown rice although you won't add the vinegar mixture. This will compromise on flavour although may be a healthier/more convenient option if stuck on time.
Rice vinegar, sugar & salt mixture
We combine these three ingredients to create a syrup that is poured over the sushi rice while still hot. This is what gives the sushi rice it unique moreish flavour. Leave this out if you are using plain/brown rice and wanting a healthier version.
Bowl assembly
Sesame seeds
Don’t be tempted not to toast these little gems! I’m tempted to say that sesame seeds aren’t worth eating unless toasted! Can be left out if desired or you have a sesame allergy.
Avocado
Because who doesn’t love avocado! Add a creaminess to the bowls and is reminiscent of your traditional sushi rolls.
Cucumber
Cut diagonally then in halves, these are the perfect little fresh pops you need in between mouthfuls of rich teriyaki chicken.
Carrot
The carrot is peeled into thin ribbons which gives a great crunch and variety of texture to the bowls. Although not traditional to sushi, it amps up the vegetable ratio in the bowls and really is just a great carried for all the other flavours!
Spring onions
Give a good punch and freshness to the dish. Can be left out if you don’t have on hand.
Edamame beans
Edamame beans are so unappreciated! They are such beautiful little pops of freshness! Can be left out if desired although they are readily found in the frozen vegetable section of supermarkets these days. I’d recommend you give them a go!
Kewpie mayo
Kewpie mayo is specifically suggested for this recipe rather than regular mayo as it has such a luscious mouth feel and Asian flavour. It is made with rice vinegar and apple cider vinegar which gives it its unique flavour. Easily found at supermarkets these days. Can be subbed with regular mayo.
Nori chips
These nori crisps are used as a garnish for these bowls but add so much to the dish. Please don’t be tempted to leave these out! They really make these bowls taste just like sushi.
Fresh red chilli
Can be subbed with chilli flakes or left out if you are sensitive to chilli. However, they add a great spicy touch. You can serve them on the side so diners can choose how much they need!
Step-by-step photos
Teriyaki chicken sushi bowls
Ingredients
- 4 chicken thigh fillets
- 1/4 cup soy sauce
- 1 garlic clove (finely chopped)
- 2cm piece ginger (grated)
- 2 Tbsp sake
- 2 Tbsp mirin
- 1 tsp honey
- 2 tsp sesame oil
- 1/4 tsp chilli flakes
- 1Tbsp vegetable oil
- 2 cups sushi rice
- 4 Tbsp rice vinegar
- 2 Tbsp white sugar
- 2 tsp salt
- 1 Tbsp sesame seeds
- 1 avocado (sliced)
- 1 cucumber (sliced)
- 1 carrot (peeled into thin ribbons)
- 2 spring onions (sliced)
- 1/2 cup edamame beans (optional)
- 2 Tbsp kewpie mayonnaise
- 1 packet (5g) nori chips (thinly sliced)
- 1 long red chilli (optional)
Instructions
- Cut chicken into 2 cm cubes and set aside.
- Place all remaining teriyaki chicken ingredients (excluding neutral oil) into a large zip lock bag, seal the top and shake to combine.
- Add the chicken to the marinade and place in fridge for at least 30 mins or overnight.
- Heat a large frypan over high heat with a drizzle of oil. Empty chicken and marinade into pan and fry for 5 minutes, stirring regularly so the marinade doesn't burn. Remove from the heat when chicken reaches 74 degrees Celsius internally or juices run clear. Set aside.
- Combine vinegar, sugar and salt in a small bowl and stir until sugar is dissolved.
- Add rice to 2 1/2 cups water and bring to a boil in a medium saucepan. Reduce the heat and cover with a lid then simmer for 12 minutes. Turn off heat and rest covered for 5 minutes.
- Add vinegar mixture to rice and fluff with a fork. Leave lid off pot and set aside.
- Heat a small saucepan over medium heat. Toast sesame seeds for 2 minutes or until just golden. Set aside.
- Divide sushi rice between bowls. Place cooked chicken on top and arrange prepared vegetables around chicken and drizzle with mayo.
- Sprinkle over toasted sesame seeds, nori crisps and chilli. Enjoy!
Substitutions
Chicken thigh
Can be subbed with chicken breast although it won't be as juicy as thigh. Salmon also works well with this marinade although you'll only want to marinade it for 30 minutes and reduce the cook time to 2-3 mintues.
Garlic
Sub for 2tsp garlic powder if you don’t have fresh.
Ginger
I wouldn’t recommend substituting with anything else.
Mirin
Substitute with sugar however it wont have the same depth of flavour as mirin.
Honey
Substitute with sugar if required.
Sesame oil
I wouldnt reccomend substituting with anything, just leave it out if you don’t have any on hand.
Chilli flakes
Leave out if you are sensitive to chilli.
Vegetable oil
A neutral tasting vegetable oil is best for frying the chicken so it does not overpower any of the flavours in the teriyaki sauce. However, I do sometimes use olive oil when cooking for the family during the week as its slightly more healthy!
Sushi rice
Can be subbed for plain white or brown rice although you won't add the vinegar mixture. This will compromise on flavour although may be a healthier/more convenient option if stuck on time.
Sesame seeds
Can be left out if desired although they do add a lovely toasted flavour.
Nutrition Facts
Calories
526Fat
17 gSat. Fat
2 gCarbs
81 gFiber
8 gNet carbs
74 gSugar
14 gProtein
10 gSodium
1815 mgCholesterol
4 mg