Elegant Teriyaki Chicken Avocado Rice Stack

Enjoyed making this Teriyaki Chicken Avocado Rice Stack! Perfectly layered and so delicious!

Ingredients:
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
2 chicken breasts, diced
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons mirin
1 tablespoon sesame oil
1 avocado, sliced
2 tablespoons sesame seeds (black and white)
Fresh cilantro for garnish
Sriracha sauce for drizzling
Directions

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer’s instructions.
While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool.
In a medium bowl, whisk together soy sauce, honey, mirin, and sesame oil. Add diced chicken, coating well. Let marinate for at least 15 minutes.
Heat a non-stick skillet over medium heat. Cook the marinated chicken until fully cooked and caramelized,

about 8-10 minutes.
To assemble, place a layer of sushi rice in a round mold on a serving plate. Top with avocado slices and cooked teriyaki chicken. Sprinkle with sesame seeds.
Carefully remove the mold, garnish with fresh cilantro, and drizzle with sriracha sauce.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings:

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