Ingredients (Serves 2–3)
For the Teriyaki Chicken:
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp vegetable oil
Teriyaki Sauce:
¼ cup low-sodium soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar or lemon juice
1 tbsp mirin (optional)
1 tsp sesame oil
2 garlic cloves, minced
1 tsp grated fresh ginger
1 tsp cornstarch + 1 tbsp water (for thickening)
For the Rice Layer:
1½ cups cooked sushi rice or jasmine rice
1 tbsp rice vinegar
1 tsp sugar
Pinch of salt
Avocado Layer:
1–2 ripe avocados, diced or thinly sliced
Juice of ½ a lime (to prevent browning)
Salt and pepper to taste
Optional toppings:
Toasted sesame seeds
Thinly sliced green onions
Seaweed flakes (nori)
Pickled ginger
Microgreens
Instructions
1. Cook the Rice:
Prepare rice and while warm, mix with rice vinegar, sugar, and salt. Let cool slightly.
2. Make the Teriyaki Chicken:
Heat oil in a pan over medium-high heat. Sauté chicken pieces until golden and cooked through (5–7 minutes).
In a bowl, whisk all teriyaki sauce ingredients (except cornstarch slurry). Pour into pan with chicken and simmer 2–3 minutes.
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken. Set aside.
3. Prepare Avocado:
Dice or thinly slice the avocado, toss gently with lime juice, salt, and pepper.
4. Assemble the Stack:
Use a cooking ring or mold for a clean layered look:
Bottom layer: Press a layer of rice (about ½ inch thick).
Middle layer: Add avocado slices or mash lightly.
Top layer: Spoon teriyaki chicken generously on top.
Gently press, then lift the ring.
5. Garnish:
Sprinkle with sesame seeds, green onions, or nori. Add a few drops of extra teriyaki sauce around the plate for elegance.
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