We love sushi, but not all of our kids do. “Yuck! Smelly fish?” So, if you’re cooking for kids, fish can often be a hard sell. Many weekday nights you don’t have time to argue with them, so these Fish-Free Sushi Teriyaki Bowls in all the other great stuff that goes into sushi, swapping the fish out for chicken and white rice for the much healthier brown variety.
1 1/2 cups Brown rice, uncooked
1 tbs Rice vinegar
1/2 tsp Salt
1/2 tsp Garlic powder
1 sheet Nori, finely minced
3 1/2 cups Water
1 1/2 lbs Chicken breast, boneless/skinless, cut into 1-inch pieces
1 bottle Teriyaki chicken marinade
1 English cucumber, cut into wedges
1 lg Avocado, sliced
2 sheets Nori, cut into triangles
Sesame seeds, optional
1/3 cup Mayonnaise
1-2 tbs Sriracha
2 tsp Rice vinegar
1 Place all ingredients for the seasoned rice in a rice cooker and set to cook. Alternatively, place all rice ingredients into a saucepan with 3 1/2 cups water. Bring to a boil over high heat, then turn the heat to low and simmer with a tight-fitting lid until all water has absorbed and rice has cooked through, about 15-20 minutes.
2 While the rice is cooking, place the chicken along with ½ cup teriyaki marinade into a large sauté pan over medium heat. Sauté until the chicken is cooked through, about 8-10 minutes. Turn off the heat, drain off the liquid from the pan and coat the chicken with 1 cup of teriyaki sauce.
3 Mix all ingredients for the sriracha mayo in a small bow.
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.
Enjoy these Fish-Free Sushi Teriyaki Bowls for lunch or dinner. You’re kids will love you for it and you may even have a new favorite dish yourself!
Serves 6 | Prep Time 45 mins