About the Recipe
We (even the boys) love adding interesting flavours to our everyday meals, and this Teriyaki Chicken Poke Bowl makes it "effortless" - prepping does take a bit of time - but is is worth it! Using store-bought teriyaki sauce for convenience, I glaze tender chicken to create a rich, savoury protein base. Served over sushi rice and topped with fresh, crunchy vegetables, this bowl is packed with bold flavours and vibrant textures. It’s an easy, delicious way to bring variety to our table —whether for a quick weeknight dinner or even as "fake away" for harvest time lunch.
Ingredients
For the Base
 4 cups cooked sushi rice - I do this in the rice cooker
 4 tbsp rice vinegar
 2 tbsp sugar
 1 tsp salt
For the Teriyaki Chicken
 500g boneless, skinless chicken thighs, diced
 ½ cup store-bought teriyaki sauce
 1 tsp sesame oil
 1 tsp sesame seeds (for garnish)
 Toppings:Â
1 avocado, sliced (or ready made guacamole)
 1 cup cucumber, diced
 ½ cup shredded carrots
 ½ cup shredded red cabbage
 1 cup pineapple, diced
 1 cup sugar snap peas, halved
 4 radishes, thinly sliced
 1 tbsp sesame seeds
2 tsp sriracha mayo (optional)
Instructions
Prepare the Rice:Â Cook the sushi rice according to the package instructions. While warm, mix in the rice vinegar, sugar, and salt. Let it cool slightly.
Cook the Chicken:Â Heat sesame oil in a pan over medium heat. Add the diced chicken and cook until golden brown and cooked through. Stir in the grated ginger, then pour in the teriyaki sauce and stir until the chicken is well coated and the sauce thickens slightly. Remove from heat.
Assemble the Bowl:Â Divide the rice into bowls. Top with the teriyaki chicken, avocado, cucumber, shredded carrots, red cabbage, pineapple, sugar snap peas, and radish slices. Sprinkle with sesame seeds.
Serve & Enjoy:Â Drizzle with sriracha mayo if desired, and enjoy your colourful, flavourful teriyaki chicken poke bowl!
