Elegant Teriyaki Chicken Avocado Rice Stack
1 teaspoon salt
2 chicken breasts, diced
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons mirin
1 tablespoon sesame oil
1 avocado, sliced
2 tablespoons sesame seeds (black and white)
Fresh cilantro for garnish
Sriracha sauce for drizzling
Directions:
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer’s instructions.
While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool.
In a medium bowl, whisk together soy sauce, honey, mirin, and sesame oil. Add diced chicken, coating well. Let marinate for at least 15 minutes.
Heat a non-stick skillet over medium heat. Cook the marinated chicken until fully cooked and caramelized, about 8-10 minutes.
To assemble, place a layer of sushi rice in a round mold on a serving plate. Top with avocado slices and cooked teriyaki chicken. Sprinkle with sesame seeds.
