Teriyaki Chicken Poke Bowls
These Teriyaki Chicken Poke Bowls are a fast, customizable, and family-friendly dinner inspired by Hawaiian poke. Featuring glazed chicken, seasoned sushi rice, and fresh toppings, it's a restaurant-style meal ready in under 25 minutes.
Ingredients
- For the Sushi Rice:
- 2 cups short grain sushi rice
- 2 cups water
- 2 tbsp unseasoned rice vinegar
- 1 tsp granulated sugar
- 1 tsp kosher salt
- For the Teriyaki Glaze:
- ½ cup soy sauce
- ¼ cup water
- ¼ cup light brown sugar
- 1 tbsp rice vinegar
- 1 tsp fresh garlic grated
- 1 tsp fresh ginger grated
- 1 tsp toasted sesame oil
- 2 tsp cornstarch
- For the Chicken:
- 1 lb chicken breasts cut into 1-inch pieces
- 1 tbsp olive oil
- For the Spicy Mayo Vinaigrette:
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 1 tbsp sriracha adjust to taste
- ⅓ cup mayonnaise
- 1 tsp toasted sesame oil
- 2 tbsp water to thin
- Suggested Toppings:
- Pickled red onions to taste
- 1 cup shelled edamame steamed
- 1 cup diced fresh pineapple
- 1 Persian cucumber sliced
- 1 carrot in ribbons
- Sliced green onions white & green parts
- Sesame seeds white or black, for garnish
Instructions
- Cook the Sushi Rice:
- Rinse rice until water runs clear. Combine with water in a saucepan. Bring to a boil, then cover and simmer on low for 18–20 minutes. Let rest 5 minutes. Mix vinegar, sugar, and salt. Fold into warm rice gently.
- Make the Teriyaki Glaze:
- Whisk soy sauce, water, sugar, rice vinegar, garlic, ginger, sesame oil, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until thick and glossy (about 3–4 minutes). Reserve half the glaze for brushing later.
- Prepare the Chicken:
- Preheat oven to 425°F (220°C). Toss chicken with the remaining glaze and olive oil. Arrange in a single layer on a parchment-lined sheet. Bake 10–12 minutes until fully cooked (internal temp 165°F). Brush with reserved glaze and broil for 2–3 minutes until caramelized.
- Make the Spicy Mayo Vinaigrette:
- Whisk vinegar, lime juice, and sriracha. Add mayo and sesame oil. Whisk until smooth. Add water to reach drizzling consistency. Adjust spice to taste.
- Prep the Toppings:
- Slice and dice all vegetables and fruit. Steam edamame and lightly salt. Toast sesame seeds in a dry skillet if raw.
- Assemble the Bowls:
- Divide warm sushi rice into bowls. Top with teriyaki chicken and arranged toppings. Drizzle spicy mayo vinaigrette. Garnish with green onions and sesame seeds. Serve immediately.
Notes
Meal Prep Tip: Store rice, chicken, toppings, and sauce separately. Assemble just before serving.
Customizations: Try tofu, shrimp, or salmon with the same glaze. Add avocado, shredded cabbage, or roasted seaweed.
Storage: Cooked components keep 3–4 days in the fridge. Pickled onions last several weeks.
Reheating: Microwave chicken for 30–45 seconds. Splash water over rice before microwaving to maintain moisture.
Freezer Tip: Double the teriyaki glaze and freeze extra for up to 3 months.