Our Naturopath’s Teriyaki Chicken Sushi Bowl Recipe

Try out this yummy quick easy recipe from our naturopath Evie. If you make it,  take a pic and share with us #facefiteats. Disclaimer – the following recipe contains coriander! For those of you who can’t eat coriander because it taste like soap please feel free to remove it.

Teriyaki Chicken Sushi Bowl

Great for: Lunch/dinner/meal prep
Servings: 2
Time: 30mins (can be 10-20 mins if using pre-cooked packet rice)

Ingredients:

•  2 organic chicken breast or 400gm stir fry cut
• Marinade: ½ tsp of freshly minced ginger and garlic, 1 tsp of sesame oil, 1 tbsp of tamari/soy sauce, 2 tsp of toasted sesame seeds.
• 2 cups of cooked basmati or brown/black rice or quinoa
• ¼ bunch coriander
• 1 lebanese cucumber
• 1 avocado (shepard’s avocado doesn’t go brown as easily as hass avocados).
• 1 tbsp of toasted sesame seeds
• 1 tbsp of pickled sushi ginger
• Gevity bone broth chipotle sauce (from health food stores)

Method:

1. Cook rice in a rice cooker or quinoa in a pot of water on the stove.
2. Slice/dice chicken breast into strips/small cubes and toss in chicken marinade in a bowl.
3. Pan fry marinated chicken in a hot pan until cooked through.
4. Serve – layer of rice in a bowl, then place ½ avocado sliced in one section of the bowl, then ½ sliced cucumber next to the avocado then place chicken in bowl, sushi ginger and top with sesame seeds and coriander.
5. Optional – drizzle chipotle bone broth sauce (can mix with some water/lemon juice to make it runny) and drizzle over the whole sushi bowl.
6. Tip – the chipotle sauce, toasted sesame and sushi ginger really make this meal super tasty – so best to not leave them out!