Teriyaki Chicken Sushi Stack Recipe!

🍱 Teriyaki Chicken Sushi Stack Recipe

🕒 Prep Time: 25 min

🕒 Cook Time: 15–20 min
🍽 Serves: 2–3

Ingredients

For the Chicken:

• 1 lb boneless chicken thighs or breasts

• Salt & pepper to taste

• 1 tbsp oil (for cooking)

Teriyaki Sauce:

• 1/4 cup low-sodium soy sauce

• 2 tbsp honey or brown sugar

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 garlic clove, minced

• 1 tsp fresh ginger, grated

• 1 tsp cornstarch + 1 tbsp water (slurry)

Sushi Rice:

• 1 cup sushi rice

• 2 tbsp rice vinegar

• 1 tsp sugar

• 1/2 tsp salt

Other Stack Ingredients:

• 1 large avocado, sliced

• 2 green onions, thinly sliced

• Black sesame seeds (optional)

• Spicy mayo (mix 1/4 cup mayo + 1 tbsp sriracha)

• Optional: soy glaze or eel sauce for drizzling

Instructions

1. Make the Sushi Rice

• Rinse rice well until water runs clear.

• Cook according to package instructions.

• While hot, stir in vinegar, sugar, and salt. Let cool to room temp.

2. Cook the Chicken

• Season chicken with salt and pepper.

• Heat oil in a skillet and cook chicken over medium-high heat until browned and cooked through.

• Remove and slice into strips.

3. Make Teriyaki Glaze

• In the same pan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

• Bring to a simmer, then stir in cornstarch slurry to thicken.

• Return chicken to pan and coat in glaze. Simmer for 1–2 minutes until sticky.

4. Assemble the Stack

• Use a food ring mold or a cleaned tuna can with both ends removed.

• Layer in this order:

  1. Sushi rice (press down gently)

  2. Avocado slices

  3. Teriyaki chicken

  4. Green onions

• Drizzle with spicy mayo, soy glaze, and sprinkle with sesame seeds.

5. Serve

• Carefully lift the mold.

• Serve immediately while warm!

🌟 Tips:

• Add cucumber, mango, or pickled ginger for variation.

• Make it spicy with extra sriracha or wasabi.

• Swap chicken with shrimp, tofu, or crab meat for different protein options.