Teriyaki Chicken Avocado Rice Stack (Print version)
Teriyaki-glazed chicken, creamy avocado, and sticky sushi rice layered into a stunning stack. Ready in 35 minutes.
# Ingredients:
For the teriyaki chicken
01 -
1.5 lbs (680 g) boneless skinless chicken thighs
02 -
3 tablespoons soy sauce (or tamari for gluten-free)
03 -
2 tablespoons honey
04 -
1 tablespoon rice vinegar
05 -
1 teaspoon sesame oil
06 -
2 cloves garlic, minced
07 -
1 teaspoon fresh ginger, grated
08 -
1 tablespoon vegetable oil
09 -
Salt and black pepper
For the sushi rice
10 -
2 cups (400 g) sushi rice, short-grain
11 -
2.5 cups (600 ml) water
12 -
1 tablespoon rice vinegar
13 -
1 teaspoon sugar
14 -
0.5 teaspoon salt
For the stack and garnish
15 -
2 ripe Hass avocados, sliced
16 -
Juice of 1 lime
17 -
2 tablespoons toasted sesame seeds
18 -
3 green onions, thinly sliced
19 -
Pickled ginger, for serving (optional)
20 -
Nori strips, for serving (optional)
# Instructions:
01 -
Rinse the sushi rice under cold water until the water runs mostly clear, about 3 to 4 rinses. Combine with 2.5 cups water in a saucepan, bring to a boil, cover tightly, and drop to the lowest heat for 15 minutes. Remove from heat and steam covered for 10 more minutes. Stir in rice vinegar, sugar, and salt. Spread on a tray to cool until just warm.
02 -
Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl until combined. Set aside.
03 -
Season chicken thighs lightly with salt and pepper. Heat vegetable oil in a wide skillet over medium-high heat until shimmering. Cook 4 to 5 minutes per side until golden. Pour the teriyaki glaze into the pan and simmer, turning occasionally, for 5 to 7 minutes until the glaze reduces and coats thickly. Internal temperature should reach 165°F (74°C). Transfer to a cutting board, rest 5 minutes, then slice thin.
04 -
Halve and pit the avocados. Slice the flesh into thin strips and toss immediately with lime juice and a pinch of salt.
05 -
Lightly wet the inside of a 3-inch ring mold and place it on a serving plate. Pack in about half a cup of warm sushi rice, pressing firmly with a spoon. Add a layer of avocado slices. Top with 4 to 5 pieces of glazed chicken, overlapping slightly. Slowly lift the mold straight up. Repeat for each serving.
06 -
Top each stack with toasted sesame seeds and sliced green onions. Drizzle any remaining pan glaze over the chicken. Add pickled ginger and nori on the side if desired. Serve immediately.
# Good to know:
01 -
Sushi rice is essential. Long-grain rice will not compress and the stack will crumble.
02 -
Assemble stacks right before serving for the best texture and presentation.