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Layered Teriyaki Chicken and Avocado Sushi Rice Stack

A quick and delicious layered dish featuring teriyaki chicken, creamy avocado, and fluffy sushi rice, perfect for busy weeknight dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken thighs
  • 1/2 cup teriyaki sauce store-bought or homemade
For the Sushi Rice
  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
For Layering
  • 1 piece ripe avocado, sliced
  • 1 tablespoon sesame seeds optional
  • Green onions, chopped for garnish
  • Seaweed strips (nori) for a fun twist, optional

Method
 

Preparation
  1. Marinate the chicken thighs in teriyaki sauce for at least 30 minutes.
  2. Rinse the sushi rice under cold water until the water runs clear.
Cooking Rice
  1. Combine the washed rice and water in a medium saucepan, bring it to a boil, then reduce to a simmer and cover.
  2. Cook for about 18-20 minutes until the water is absorbed.
  3. Mix the rice vinegar, sugar, and salt in a small bowl, then fold it into the warm rice with a wooden spatula.
Cooking Chicken
  1. Heat a pan over medium heat and cook the marinated chicken for about 6-7 minutes on each side, until crispy and fully cooked.
  2. Let it rest for a few minutes before slicing it into bite-sized pieces.
Building the Stack
  1. Grab a glass or a bowl and layer a scoop of sushi rice, followed by the chopped teriyaki chicken, and a few slices of avocado.
  2. Repeat the process until you fill your container.
  3. Sprinkle some sesame seeds and chopped green onions on top.

Notes

A little imperfection in your sauce adds character! For extra zing, consider adding pickled ginger or wasabi. If not a fan of chicken, shrimp or tofu can be great alternatives.