Japanese chicken sushi bowls

When you want sushi but don't have the time or patience for fiddly rolling, reach for this chicken recipe. Quick, easy and featuring all the great flavours and ingredients of sushi

By Jennene Plummer
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 1 1/2 cup cold water
  • 1 cup short grain rice, rinsed, drained
  • 1/4 cup rice vinegar
  • 3 teaspoon caster sugar
  • 1 teaspoon sea salt flakes
  • 1 tablespoon vegetable oil
  • 500 gram chicken thigh fillets, cut into strips
  • 1/2 cup teriyaki sauce
  • 3 teaspoon toasted sesame seeds
  • 1 carrot, thinly shredded
  • 1 avocado, thinly sliced
  • 1 lebanese cucumber, cut into small batons
  • 1/4 cup pickled ginger
  • 1 sheet toasted nori, very finely shredded
  • soy sauce, wasabi mayonnaise to serve


  • 1
    In a medium saucepan, combine water and rice. Bring to the boil on medium, then reduce heat to low. Simmer, covered, for 12-15 minutes until tender.
  • 2
    Remove rice from heat, cover and set aside for 10 minutes. Stir in vinegar, sugar and salt. Keep warm.
  • 3
    In a large frying pan, heat oil on high. Sauté chicken for 4-5 minutes, then add teriyaki sauce, stirring to coat. Cook for 4-5 minutes, stirring occasionally, until chicken is cooked through.
  • 4
    Spoon rice into serving bowls. Top with chicken and sprinkle with sesame seeds. Add carrot, avocado, cucumber, ginger and nori. Serve with soy sauce and wasabi mayonnaise.


-You can also use these ingredients and sheets of nori to make sushi.