Teriyaki Chicken Avocado Rice Stack

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 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

Instructions:

1. Prepare the Sushi Rice:
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice with the water in a rice cooker or on the stovetop following the instructions provided.
2. Season the Rice:
   Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is ready, gently fold in the mixture and let it cool slightly for optimal flavor.
3. Marinate the Chicken:
   Whisk soy sauce, honey, mirin, and sesame oil in a medium bowl. Add diced chicken and ensure every piece is well-coated. Marinate for at least 15 minutes.
4. Cook the Chicken:
   Heat a non-stick skillet over medium heat. Cook the marinated chicken for 8–10 minutes, stirring occasionally, until tender and coated in a sticky teriyaki glaze.
5. Assemble the Rice Stack:
   On a serving plate, use a round mold to layer the ingredients. Start with the seasoned sushi rice, followed by sliced avocado, and finish with the caramelized chicken. Sprinkle with sesame seeds for added crunch and visual appeal.
6. Finish and Serve:
   Gently remove the mold, maintaining the elegant stack. Garnish with fresh cilantro and drizzle with sriracha for a touch of heat.

Nutritional Information (per serving):

• Calories: 450–500 kcal
• Fat: 18–22g
• Carbohydrates: 50–55g
• Protein: 25–30g