Description
This vibrant dish combines creamy avocado, tender chicken, and a kick of spice, creating a delightful harmony of flavors. Perfect for impressing guests or enjoying a quick weeknight dinner.
Ingredients
Scale
- 2 cups sushi rice, uncooked
- 2 cups cooked chicken, shredded
- 1 ripe avocado, sliced
- 1 cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup sesame seeds, optional
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
Instructions
- Rinse sushi rice under cold water until the water runs clear. Cook according to rice cooker instructions or use a pot with 2 1/2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes. Let it sit off heat for another 10 minutes.
- In a mixing bowl, combine mayonnaise, Sriracha, soy sauce, and lime juice. Stir until well mixed.
- Shred the cooked chicken using two forks until fluffy.
- Slice the avocado in half, remove the pit, and scoop out the flesh. Slice into thin pieces. For the cucumber, cut it into thin rounds or strips.
- On a flat plate, start layering with a scoop of sushi rice, pressing it down gently. Add a layer of shredded chicken, followed by slices of avocado and cucumber. Drizzle a bit of the spicy sauce on top.
- Repeat the stacking process until you’ve built a tower of deliciousness, aiming for 2-3 layers.
- Sprinkle with chopped green onions and sesame seeds if using. Serve immediately.
Notes
To prevent avocado from browning, squeeze lime juice on slices right after cutting. You can prep ingredients ahead of time but assemble just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 400
- Sugar: 1
- Sodium: 500
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
Keywords: sushi, avocado, chicken, spicy, easy recipe, dinner