Teriyaki Chicken Avocado Rice Stack
The Teriyaki Chicken Avocado Rice Stack is a visually stunning and deliciously layered dish featuring sticky teriyaki chicken, creamy avocado, and seasoned rice. It’s a perfect fusion of Japanese flavors with a modern twist. This dish is easy to assemble, making it great for meal prep, lunch, or a light dinner. The balance of sweet, savory, and creamy textures makes it satisfying while still feeling fresh and healthy.
Time Needed
Prep Time: 15 minutes
Marinating Time: 20 minutes (optional, for better flavor)
Cooking Time: 20 minutes
Total Time: 35–55 minutes
Ingredients
(Serves 2–3)
For the Teriyaki Chicken:
2 boneless, skinless chicken breasts (or thighs)
¼ cup soy sauce (low-sodium recommended)
2 tablespoons honey (or brown sugar)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
½ teaspoon cornstarch mixed with 1 tablespoon water (to thicken sauce)
1 teaspoon sesame seeds (for garnish)
1 tablespoon green onions, chopped (for garnish)
For the Rice Layer:
1 cup cooked sushi rice (or jasmine rice)
1 tablespoon rice vinegar
½ teaspoon sugar
¼ teaspoon salt
For the Avocado Layer:
1 large avocado, mashed or sliced
1 teaspoon lemon juice (to prevent browning)
¼ teaspoon salt
For Stacking & Garnishing:
1 tablespoon furikake (Japanese seaweed seasoning) or sesame seeds
Nori strips (optional)
Sliced cucumbers or radishes (optional, for extra crunch)
Instructions
1. Marinate the Chicken (Optional, but recommended for deeper flavor)
1. In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
2. Add chicken, coat well, and marinate for at least 20 minutes (or up to 2 hours in the fridge).
2. Cook the Rice
1. Rinse sushi or jasmine rice under cold water until the water runs clear.
2. Cook according to package instructions.
3. Once cooked, mix in rice vinegar, sugar, and salt while the rice is still warm. Let it cool slightly.
3. Cook the Teriyaki Chicken
1. Heat a pan over medium-high heat and add a small amount of oil.
2. Remove chicken from the marinade and cook for 4–5 minutes per side until fully cooked.
3. Pour in the remaining marinade and bring to a simmer.
4. Stir in cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
5. Remove from heat and slice chicken into strips.
4. Prepare the Avocado
1. Mash avocado with lemon juice and salt, or slice it for layering.
5. Assemble the Stack
1. Use a round mold (a food ring or small bowl lined with plastic wrap) for perfect layers.
2. Bottom layer: Press half of the seasoned rice into the mold.
3. Middle layer: Spread a layer of mashed avocado or place avocado slices evenly.
4. Top layer: Add sliced teriyaki chicken and drizzle extra teriyaki sauce.
5. Garnish: Sprinkle with furikake, sesame seeds, and green onions.
6. Serve & Enjoy
1.Carefully remove the mold and serve immediately!
2.Optionally, serve with extra teriyaki sauce, cucumber slices, or pickled ginger.
️ Nutritional Info
(Per Serving, Approximate)
Calories: ~450 kcal
Protein: 35g
Carbohydrates: 50g
Fat: 12g
Fiber: 5g
Sodium: ~800mg
Notes & Variations
✔️ Low-Carb Option: Swap rice for cauliflower rice.
✔️ Extra Crunch: Add sliced cucumbers or radish between layers.
✔️ Spicy Kick: Drizzle with sriracha or spicy mayo.
✔️ Meal Prep Friendly: Keep ingredients separate and assemble fresh before eating.
✔️ Gluten-Free: Use tamarind or coconut aminos instead of soy sauce.
Frequently Asked Questions
1. Can I use pre-cooked chicken?
Yes! You can use rotisserie chicken and simply toss it in teriyaki sauce for a quick version.
2. How do I keep the stack from falling apart?
Using a food ring mold helps, but gently pressing each layer firmly before adding the next also works well.
3. Can I make this ahead of time?
Yes, but store the rice, chicken, and avocado separately and assemble right before eating to keep everything fresh.
4. What else can I add to this stack?
Try adding mango slices, seaweed, shredded carrots, or crispy tempura flakes for extra texture and flavor!