Description
A fresh and colorful bowl featuring marinated grilled chicken breast, seasoned sushi rice, and a variety of crisp vegetables for a balanced, high-protein meal.
Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp freshly grated ginger
- 1 tsp sugar
- 2 cups sushi rice, uncooked
- 3 tbsp rice vinegar
- 1 tbsp sugar (for rice seasoning)
- 1 large avocado, sliced
- 1 cup cucumber, diced
- 1 cup carrots, shredded
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- 2 tbsp neutral oil for searing
Instructions
- In a medium bowl, whisk together soy sauce, sesame oil, grated ginger, and 1 tsp sugar. Add chicken cubes, toss to coat, and refrigerate for 30 minutes.
- Rinse sushi rice under cold water until clear. Cook according to package instructions. While hot, fold in rice vinegar and 1 tbsp sugar until combined.
- Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through.
- Prepare the cucumber, carrots, and avocado. Set them aside in separate piles to keep them fresh.
- Divide the seasoned rice among four bowls as the base.
- Top the rice with the seared chicken and arrange the cucumber, carrots, and avocado around the meat.
- Garnish with sliced green onions and sesame seeds. Drizzle any extra pan juices over the chicken before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Searing
- Cuisine: Fusion