If you’re cooking for kids, fish can often be a hard sell. Many weekday nights you don’t have time to argue with them, so these bowls pack in all the other great stuff that goes into sushi, swapping the fish out for chicken and white rice for the much healthier brown variety.
1 1/2 cups Brown rice, uncooked
1 tbs Rice vinegar
1/2 tsp Salt
1/2 tsp Garlic powder
1 sheet Nori, finely minced
3 1/2 cups Water
1 1/2 lbs Chicken breast, boneless/skinless, cut into 1-inch pieces
1 bottle Teriyaki chicken marinade
1 English cucumber, cut into wedges
1 lg Avocado, sliced
2 sheets Nori, cut into triangles
Sesame seeds, optional
1/3 cup Mayonnaise
1-2 tbs Sriracha
2 tsp Rice vinegar
1 Place all ingredients for the seasoned rice in a rice cooker and set to cook. Alternatively, place all rice ingredients into a saucepan with 3 1/2 cups water. Bring to a boil over high heat, then turn the heat to low and simmer with a tight-fitting lid until all water has absorbed and rice has cooked through, about 15-20 minutes.
2 While the rice is cooking, place the chicken along with ½ cup teriyaki marinade into a large sauté pan over medium heat. Sauté until the chicken is cooked through, about 8-10 minutes. Turn off the heat, drain off the liquid from the pan and coat the chicken with 1 cup of teriyaki sauce.
3 Mix all ingredients for the sriracha mayo in a small bow.
4 Serve the chicken in a bowl over the rice along with the cucumber, avocado and nori triangles; drizzled with sriracha mayo and sprinkled with sesame seeds.
Serves 6 | Prep Time 45 mins