Ingredients
For the Rice
- 170 g sushi rice (1 cup)
- 220 ml (1 cup) water
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
For the Pickled Red Onion
- 1 red onion, thinly sliced
- 1 tbsp rice vinegar
- 1/2 tsp caster sugar
- Pinch of salt and black pepper
For the Sesame Mayo
- 2 tbsp mayonnaise
- 1 tsp sesame oil
- 1-3 tbsp cold water (to thin)
For the Chicken
- 1 large chicken breast (approx 250 g / 9 oz)
- 3 tbsp teriyaki sauce
- 1 tbsp water
- 1 tsp cooking oil (for frying)
For the Bowl Toppings
- 60 g edamame beans
- 1 small carrot, julienned
- 1/2 bell pepper, thinly sliced
- 60 g cucumber, cut into thin semi-circles
- 80 g pineapple chunks (fresh or canned)
- 1 tsp sesame seeds
Instructions
- Prepare the Rice: Rinse the sushi rice under cold water using a colander, stirring to remove excess starch until the water runs clear. Soak the rice in water for 15 minutes, then drain thoroughly.
- Cook the Rice: Place the drained rice in a pot with 220 ml (1 cup) of cold water and cover with a lid. Bring it to a boil, then reduce heat to low and simmer gently for 10 minutes with the lid on.
- Steam Rest: Remove the pot from heat and leave the rice undisturbed with the lid on for an additional 10 minutes to steam and finish cooking.
- Season the Rice: In a small bowl, combine 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt. Gently fold this mixture into the cooked rice using a wooden spoon.
- Pickle the Red Onion: Boil a kettle of water. Place the thinly sliced red onion in a colander and slowly pour the boiling water over it to mellow the sharp flavor. Drain and transfer the onion to a small bowl. Add 1 tbsp rice vinegar, 1/2 tsp caster sugar, a pinch of salt, and black pepper. Mix well and set aside.
- Make the Sesame Mayo: In a small bowl, combine 2 tbsp mayonnaise, 1 tsp sesame oil, and 1 to 3 tbsp cold water to reach a drizzleable consistency. Mix until smooth and set aside.
- Cook the Chicken: Slice the chicken breast in half lengthwise to create two thin pieces. Heat 1 tsp of oil in a large frying pan over medium heat. Add the chicken and cook for 3-4 minutes per side until fully cooked through.
- Glaze the Chicken: Add 3 tbsp teriyaki sauce and 1 tbsp water to the pan with the chicken. Cook for another minute, spooning the sauce over the chicken to glaze it. Remove from heat and transfer chicken to a chopping board. Slice into thin strips.
- Assemble the Bowls: Divide the seasoned rice between two bowls. Top each bowl with drained pickled red onions, pineapple chunks, edamame beans, julienned carrots, bell pepper slices, cucumber slices, and the sliced teriyaki chicken.
- Finish and Serve: Drizzle the sesame mayo over the bowls and sprinkle with sesame seeds. Serve immediately and enjoy your vibrant Teriyaki Chicken Poke Bowl!
Notes
- Soaking the rice prior to cooking helps achieve the perfect sushi rice texture.
- Pouring boiling water over the onions mellows out their sharpness for better flavor balance.
- Adjust the amount of water in the sesame mayo to control the drizzle consistency.
- Use fresh or canned pineapple depending on availability; just ensure it’s drained well if canned.
- Leftover cooked chicken can be saved for up to 2 days refrigerated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Poke Bowl
- Method: Stovetop
- Cuisine: Japanese
- Diet: Halal
