Rice Bowl with Chicken and Avocado, perfect for a light yet tasty lunch, to prepare in advance and serve warm or cold, perhaps on a busy day when you don’t feel like spending too much time cooking.
The main ingredient is sushi rice, which once cooked is seasoned with rice vinegar and sugar to obtain that delicate and slightly sweet and sour flavor typical of oriental preparations. The chicken breast, on the other hand, is cut into small bites, marinated with soy sauce and honey, then sautéed in a pan to achieve a slightly crispy and caramelized surface.
Completing the bowl is the avocado, which, with its creaminess, creates a nice contrast with the savory chicken and the freshness of the rice. A sprinkle of sesame seeds and a bit of chopped chives add that extra touch, making the dish not only beautiful to look at but also rich in flavor.
You can customize it with seasonal vegetables, add seaweed, edamame, or replace the chicken with tofu for a vegetarian version. It’s a versatile, colorful recipe perfect for those who love to eat well with simplicity.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have any other doubts or curiosities, write a comment or use the appropriate contact form at the end of the page.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Japanese
- Seasonality: All Seasons
- Energy 314.96 (Kcal)
- Carbohydrates 28.17 (g) of which sugars 5.16 (g)
- Proteins 26.07 (g)
- Fat 11.56 (g) of which saturated 1.83 (g)of which unsaturated 9.21 (g)
- Fibers 3.31 (g)
- Sodium 492.53 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Rice Bowl with Chicken and Avocado
- 1 1/2 cups sushi rice
- 1 1/3 tbsp rice vinegar
- 1 tbsp sugar
- 1 avocado
- 14 oz chicken breast
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp vegetable oil (peanut or sesame)
- chives (optional)
- as needed sesame seeds
Tools
- Rice Cooker
- Pan
- Cutting Board
Recipe for the Rice Bowl with Chicken and Avocado
Start preparing the rice bowl with chicken and avocado by dealing with the rice.
First, rinse it at least 3 times or until the washing water is clear.
Put the rice in a pot or rice cooker and add 14 fl oz of water.
Cook the rice until all the water is absorbed; it will take about 20 minutes.
If you cook it on the stove, never open the lid and let it rest without opening for another 10 minutes.
Add syrup made with sugar, water, and rice vinegar in equal quantities to the rice, mix well and set aside.
Cut the chicken breast into cubes.
Add lemon juice, soy sauce, and honey to the chicken.
Add cornstarch to the bowl, mix well, and let it marinate in the refrigerator for half an hour.
Heat vegetable oil in a pan: sesame oil is ideal, but peanut oil will also work. Add the chicken and sear over high heat for a couple of minutes.
Continue cooking over medium heat for 10 minutes.
Add sesame seeds and set aside.
Cut the avocado in half lengthwise.
Remove the pit and scoop out the flesh with a spoon.
Slice it into a fan: make thin slices without reaching the top and then gently press it.
Assemble the bowl: place the rice on half the bowl, continue with the chicken, and finally with the avocado.
Finish with a bit of chopped chives.
Serve immediately the rice bowl with chicken and avocado.
Healthy and Colorful Rice Bowl with Chicken and Avocado
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Also try Teriyaki Chicken in Slow Cooker.
FAQ (Frequently Asked Questions)
Can I prepare the bowl in advance?
Yes! You can cook the rice and chicken the day before and store them in the fridge. I recommend slicing the avocado just before serving to keep it fresh and creamy.
What kind of rice can I use instead of sushi rice?
If you don’t have sushi rice, you can use basmati, jasmine, or any short-grain rice. The important thing is that it doesn’t overcook and holds its shape.
Can the chicken be replaced?
Of course! For a vegetarian version, you can use tofu or tempeh, marinated and sautéed in the same way. Alternatively, you can opt for cooked or smoked salmon.
Can I add other ingredients?
Absolutely yes! Corn, julienned carrots, cucumbers, edamame, purple cabbage, or nori seaweed are great ingredients to combine for an even richer and more personalized bowl.
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For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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