Description
A visually stunning and delicious layered dish featuring marinated teriyaki chicken, creamy avocado, and perfectly seasoned rice, stacked and served with a drizzle of extra sauce.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil
- 2 cups cooked sushi rice (short-grain), cooled slightly
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1 large ripe avocado, sliced
- 1/4 cup shredded nori (optional, for garnish)
- Toasted sesame seeds for garnish
- Thinly sliced green onions for garnish
Instructions
1. Prepare the Crust:
- In a bowl, whisk together teriyaki sauce, soy sauce, honey, garlic, and ginger. Reserve 2 tablespoons for drizzling later.
- Place chicken breasts in a shallow dish and pour the remaining marinade over them. Cover and refrigerate for at least 30 minutes (up to 2 hours).
- While chicken marinates, season the cooked sushi rice with rice vinegar and salt. Mix gently and set aside, keeping it warm.
- Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade (discard used marinade) and cook for 5-7 minutes per side, until juices run clear and internal temperature reaches 165°F. Let rest 5 minutes, then slice into thin strips.
- To assemble: Using a 4-inch ring mold or a clean can, place a layer of seasoned rice (about 1/2 cup) on a plate, pressing gently. Top with a layer of sliced avocado, then a generous portion of sliced chicken. Carefully lift the mold off.
- Drizzle reserved teriyaki sauce over the top of each stack. Garnish with shredded nori, sesame seeds, and green onions. Serve immediately.
Notes
You can customize the seasonings to taste. For a spicier kick, add a pinch of red pepper flakes to the marinade. For a gluten-free version, use tamari and certified gluten-free teriyaki sauce.