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A family-friendly, customizable poke bowl featuring sticky sushi rice, tender teriyaki-glazed chicken, sweet pineapple, and fresh toppings served with a creamy spicy mayo vinaigrette.

Ingredients

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  • 2 cups short grain sushi rice
  • 2 cups water (for cooking rice)
  • 2 tablespoons unseasoned rice vinegar (for rice seasoning)
  • 1 teaspoon granulated sugar (for rice seasoning)
  • 1 teaspoon Morton kosher salt (for rice seasoning)
  • ½ cup soy sauce (for teriyaki glaze)
  • ¼ cup water (for teriyaki glaze)
  • ¼ cup light brown sugar (for teriyaki glaze)
  • 1 tablespoon rice vinegar (for teriyaki glaze)
  • 1 teaspoon grated garlic (for teriyaki glaze)
  • 1 teaspoon grated ginger (for teriyaki glaze)
  • 1 teaspoon toasted sesame oil (for teriyaki glaze)
  • 2 teaspoons cornstarch (for thickening teriyaki glaze)
  • 1 tablespoon olive oil (for tossing chicken)
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons rice vinegar (for spicy mayo vinaigrette)
  • 2 tablespoons fresh lime juice (for spicy mayo vinaigrette)
  • 1 tablespoon sriracha (for spicy mayo vinaigrette)
  • ⅓ cup mayonnaise (for spicy mayo vinaigrette)
  • 1 teaspoon toasted sesame oil (for spicy mayo vinaigrette)
  • 2 tablespoons water (to thin spicy mayo vinaigrette)
  • Pickled red onions (optional, see notes)
  • 1 cup shelled edamame, steamed
  • 1 cup diced fresh pineapple
  • 1 Persian cucumber, thinly sliced
  • 1 carrot, peeled into ribbons or thinly sliced
  • Green onion, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Rinse short-grain sushi rice under cold water until water runs clear (optional).
  2. Cook rice with 2 cups water in a rice cooker or pot until tender and fluffy.
  3. Whisk 2 tablespoons unseasoned rice vinegar, 1 teaspoon granulated sugar, and 1 teaspoon kosher salt; sprinkle over hot rice and gently fold to combine.
  4. Preheat oven to 400°F (204°C).
  5. Cut boneless skinless chicken breasts into 1-inch pieces.
  6. Grate garlic and ginger finely.
  7. In a small saucepan over medium heat, whisk soy sauce, ¼ cup water, light brown sugar, 1 tablespoon rice vinegar, grated garlic, grated ginger, toasted sesame oil, and cornstarch; cook 2–3 minutes until glossy and thickened, thinning with a tablespoon of water at a time if needed; reserve half the glaze.
  8. Pour half the glaze into a bowl, add olive oil, and toss chicken pieces until fully coated.
  9. Spread glazed chicken on a rimmed sheet pan and bake 10–15 minutes until chicken registers 165°F (74°C) internally.
  10. Brush baked chicken with reserved teriyaki glaze and broil 2–3 minutes until caramelized and golden, watching carefully.
  11. Whisk rice vinegar, fresh lime juice, and sriracha in a bowl; add mayonnaise and toasted sesame oil and whisk until smooth. Stir in water a little at a time to reach drizzling consistency; chill until ready to serve.
  12. Prepare toppings: steam shelled edamame, dice pineapple, thinly slice cucumber, peel or slice carrots into ribbons, slice green onions, and prepare pickled red onions ahead if using.
  13. Divide sushi rice among bowls, top with teriyaki chicken and chosen toppings.
  14. Drizzle bowls with creamy spicy mayo vinaigrette and finish with sesame seeds and sliced green onions. Serve immediately.

Notes

Pickled red onions are a quick pickle that brighten the dish; slice thinly for faster pickling and prepare a day ahead if possible., Rice grains can be rinsed to remove excess starch for separated grains or skipped to keep sticky sushi rice texture, depending on preference., Chicken pieces should be uniformly cut to cook evenly; chicken thighs may be substituted for more flavor and forgiving texture., Use a thermometer to ensure chicken reaches 165°F for safety without overcooking., Reserve half the glaze for brushing during broiling to caramelize the chicken., Use toasted sesame oil sparingly to retain bright aroma., Store components (rice, chicken, toppings) separately in airtight containers; keep pickled onions in liquid for up to one month., Reheat chicken covered with damp paper towel to 165°F; rice and veggies can be enjoyed cold., Adjust sriracha to taste for heat; use low-sodium soy sauce if desired.

Nutrition

Find it online: https://theproteincook.com/teriyaki-chicken-poke-bowls-customizable-to-please-everyone/