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Teriyaki Chicken Poke Bowl.

Updated: Oct 1, 2021

Teriyaki chicken poke bowl served with tamagoyaki, avocado cucumber and tomato on a bed of sushi rice by kurumicooks easy delicious healthy Japanese Asian and Fusion cooking for your kitchen

Fancy an easy to make main dish that's nourishing and uber-fashionable?

Then why not try my Japan-Hawaiian fusion dish - the Teriyaki Chicken Poke bowl? I started by making some sushi rice (which gives the dish a little more flavour than leaving the rice plain). Then I fried some chicken and added the ingredients for a teriyaki sauce as I went so that the flavour was nicely infused by the time the chicken was done. Added to that, I made some sweet scrambled eggs (they don't have to be sweet but it helps vary the flavours if you don't mind the extra calories).

Then for the vegetables, I marinated some thinly sliced cucumber and avocado in a little salt and rice vinegar.

Next, it was simply a matter of covering the rice in this blanket of tasty morsels and putting it in front of a ravenous tummy. I garnished this dish with a few segments of baby tomato - just to give a little more veg (and some nice, contrasting colour for the photo, if i'm honest!)

So, has this dish tickled your taste buds? If it has, you can find the written recipe below and the youtube tutorial by clicking Teriyaki Chicken Poke bowl or just scroll to the bottom of the page.

Happy cooking! Kurumi XXXX.

If you are searching for other poke bowl ideas, why not try out my Tuna and Salmon Poke bowl recipe.


Teriyaki Chicken Poke bowl


(makes 2 servings)

400g-450g cooked rice

2 tbsp sushi vinegar

100g cucumber

1/4 tsp salt

1 small avocado

200g chicken breast

2 tsp plain flour

4 tsp vegetable oil

3 eggs

1 tbsp sugar

for the teriyaki sauce:

1 tbsp soy sauce

1 tbsp cooking sake

1 tbsp mirin

1/2 tbsp sugar

2 baby tomatoes, sliced into thirds for garnishing (optional)


how to:

combine 1 1/2 tbsp of sushi vinegar with the rice & set aside

halve the cucumber lengthways, deseed, then slice thinly

place in a bowl, sprinkle with salt, mix and set aside for 10 mins

peel, destone & halve the avocado lengthways and finely slice. drizzle with 1/2 tbsp of sushi vinegar

cut the chicken breast in half lengthways and slice thinly, then coat with the plain flour

heat 2 tsp of veg oil in a frying pan and fry the chicken for 2-3 mins, then add the soy sauce, cooking sake, mirin & sugar. cook until the sauce has almost evaporated

heat 2 tsp of veg oil in a frying pan, beat the egg and sugar together , then scramble the egg until firm

squeeze the liquid from the cucumber

put 1/2 the sushi rice in a bowl, add 1/2 the teriyaki chicken, 1/2 the sliced avocado, 1/2 the cucumber, 1/2 the scrambled egg on the rice and garnish with the sliced baby tomatoes

repeat for your second bowl and your meal is ready!


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