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Teriyaki Chicken Poke Bowl

Prep Time:

30 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

If you want to get into poke bowls but you're going to serve someone who isn't keen on fish, here's a fun way to do it. I use sushi rice as a base to add some extra flavour and teriyaki chicken and some Japanese tamagoyaki sweet omelette as the signature toppings plus avo, cucumber and some tomatoes - healthy, quick and fun.


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 a 

garnish (optional)


combine 1  1/2 tbsp of sushi vinegar with the rice. mix gently until the vinegar has been absorbed and then set aside

halve the cucumber lengthways, deseed, then slice thinly.

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

peel and halve the avocado lengthways, then remove the stone. finely slice and 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

return to the cucumber. using your hand, squeee out any excess liquid

put 1/2 the sushi rice in each seving bowl. place 1/2 the teriyaki chicken on top, 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

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