Description
A fresh and colorful poke bowl featuring soy-glazed rotisserie chicken, sushi rice, avocado, crisp vegetables, tangy pickled onions, and spicy mayonnaise, ready in just 30 minutes.
Ingredients
Rice:
1 cup uncooked sushi (short grain) rice
Pickled Onions:
1/2 cup cider vinegar
1 tablespoon sugar
1 small red onion, thinly sliced
Spicy Mayonnaise:
1/3 cup mayonnaise
4 teaspoons Sriracha chili sauce
Poke Bowl:
2 cups shredded rotisserie chicken
2 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon honey
1 medium ripe avocado, peeled and sliced
1/2 small cucumber, thinly sliced
1 cup alfalfa or bean sprouts
Optional: sliced green onions and sesame seeds
Instructions
- Cook sushi rice according to package instructions.
- In a jar, whisk vinegar and sugar until dissolved. Add onion slices, seal, and refrigerate at least 30 minutes.
- Mix mayonnaise and Sriracha in a small bowl; refrigerate until serving.
- In a skillet over medium-low heat, toss chicken with soy sauce, sesame oil, and honey. Cook 5–7 minutes until heated through.
- Divide rice among 4 bowls. Top with chicken, avocado, cucumber, sprouts, and pickled onions. Drizzle with spicy mayo and garnish with green onions and sesame seeds if desired.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- For extra crunch and color, add shredded carrots, edamame, or seaweed salad.
- Swap chicken for shrimp, salmon, or tofu for variety.
- Pickled onions can be made up to 2 weeks in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
