Chicken with Avocado Rice (Printable Version)
# What You’ll Need:
→ Teriyaki Chicken
01 -
2 skinless, boneless chicken breasts
02 -
80 millilitres tamari or soy sauce
03 -
30 millilitres brown sugar or honey
04 -
15 millilitres sesame oil
05 -
15 millilitres rice vinegar
06 -
1 tablespoon cornstarch mixed with 2 tablespoons water (optional to thicken sauce)
07 -
2 minced garlic cloves
08 -
1 teaspoon fresh grated ginger
→ Rice Base
09 -
225 grams sushi rice or jasmine rice, cooked
10 -
Pinch of salt
11 -
5 millilitres sesame oil
12 -
15 millilitres rice vinegar
→ Avocado Layer
13 -
2 avocados, ripe and mashed
14 -
Salt and pepper to your liking
15 -
15 millilitres lemon juice or lime juice
→ Garnishes
16 -
Chopped green onions
17 -
Pickled ginger (optional)
18 -
Sesame seeds
# Steps to Follow:
01 -
In a small bowl, combine sesame oil, soy sauce, honey, rice vinegar, garlic, and ginger. Stir until smooth.
02 -
In a pan set over medium heat, cook the chicken breasts for around 4 to 5 minutes on each side until golden brown.
03 -
Add the teriyaki sauce to the skillet and let it simmer with the chicken for about 5 to 10 minutes. Flip the chicken a few times to coat evenly. Add cornstarch mixture if you want the sauce thicker, and let it cook until it reaches the desired consistency.
04 -
Take the chicken out of the pan, rest it for a couple of minutes, then cut it into thin slices.
05 -
Mix freshly cooked rice with a little sesame oil, rice vinegar, and salt. Let it cool slightly once tossed.
06 -
Mash the avocados with lime or lemon juice. Add salt and black pepper, tasting to adjust if needed.
07 -
Use a food ring or mold to press a layer of rice into the bottom. Add the mashed avocado on top, then finish with a layer of the teriyaki chicken slices.
08 -
Carefully lift the mold. Sprinkle sesame seeds, green onions, and pickled ginger on top if you like. Repeat for the rest.
# Additional Notes:
01 -
Go for soft, ripe avocados to get that creamy texture. Add seasonings just before assembling to keep them fresh and vibrant.