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Teriyaki Chicken Sushi Bowls

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All the flavors of your favorite chicken sushi roll—tender teriyaki chicken, creamy avocado, crisp cucumber, umami-rich nori, and tangy pickled ginger—served in a deconstructed bowl for an easy, meal-prep-friendly twist.

Ingredients

Scale

Chicken:

1 lb boneless, skinless chicken breasts or thighs

1/3 cup teriyaki sauce (plus extra for drizzling)

Bowl Base & Toppings:

2 cups cooked sushi rice (Twist: use quinoa for extra protein)

1 avocado, sliced (add just before serving)

1 cup cucumber, sliced into matchsticks

1 sheet nori, cut into thin strips

1/4 cup pickled ginger

2 tbsp sesame seeds

Soy sauce, for serving

Instructions

Cook chicken – Grill or pan-sear chicken for 5–6 minutes per side until cooked through. Brush with teriyaki sauce in the last minute. Slice.

Prepare base – Divide cooked rice or quinoa into bowls.

Assemble bowls – Top with sliced chicken, avocado, cucumber, nori strips, pickled ginger, and sesame seeds. Drizzle with extra teriyaki sauce or soy sauce if desired.

Twist: Swap rice for quinoa for a heartier, protein-rich version.
Meal Prep Tip: Keep avocado separate and add just before eating to prevent browning.

Nutrition

Find it online: https://thecomfortspoon.com/teriyaki-chicken-sushi-bowls/