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Sushi Bowls Recipe

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This recipe for Sushi Bowls, by , is from Our Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nicole Camden


Seasoned Rice:
1 1/2 c. brown rice, uncooked
1 Tbsp rice vinegar
1/2 tsp salt
1/2 tsp garlic powder
1 sheet nori, finely minced
3 1/2 c. water

Teriyaki Chicken:
1 1/2 lbs boneless, skinless chicken breast, cut into 1 inch pieces
1 bottle teriyaki chicken marinade

Sushi Bowl:
1 english cucumber, cut into wedges
1 large avocado, sliced
2 sheets nori, cut into triangles

Sriracha Mayo:
1/3 cup mayo
1-2 Tbsp sriracha
2 tsp rice vinegar

1. Place all ingredients for the seasoned rice in a rice cooker and set to cook. Alternatively place all of the rice ingredients into a saucepan with water. Bring to a boil over high heat, then turn the heat to low and simmer with a tight fitting lid until all the water has absorbed and rice has cooked through, about 15 minutes.
2. While the rice is cooking, place the chicken along with 1/2 cup teriyaki marinade into a large sauté pan over medium heat. Sauté until the chicken is cooked through, about 8 minutes. Turn off the heat, drain off the liquid from the pan and coat the chicken with 1 cup teriyaki sauce.
3. Mix all ingredients for the sriracha mayo in a small bowl.
4. Serve the chicken in a bowl over the rice along with the cucumber, avocado, and nori triangles, drizzled with sriracha mayo and sprinkled with sesame seeds.




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