Teriyaki Chicken Avocado Rice Stack

I’ve layered juicy teriyaki chicken, creamy avocado, and tender rice to create a visually stunning and flavorful stack that feels like a deconstructed sushi bowl in handheld form.

Why You’ll Love This Recipe

I’m drawn to this dish because it combines textures and flavors in harmony—sweet-savory teriyaki chicken, smooth avocado, fluffy rice, and crisp veggies. It’s easy to assemble yet impressive to serve, and I love how it feels fresh and filling all at once.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked white or brown rice (slightly seasoned with rice vinegar if desired)

• Chicken breast or thigh, cooked and sliced

• Teriyaki sauce (store-bought or homemade)

• Ripe avocado, sliced or cubed

• Cucumber, thinly sliced or cubed

• Green onions, chopped

• Sesame seeds (white or black)

• Optional garnish: pickled ginger, nori strips, or cilantro

Directions

1. I cook the rice according to package instructions, then fluff and let it cool slightly. If I want sushi-style tang, I toss rice with a splash of rice vinegar while it’s still warm.

2. I prepare or warm the chicken: I brush sliced chicken with teriyaki sauce and either pan-sear or grill it until the sauce is glossy and the meat is heated through. I let it rest, then slice.

3. To assemble, I use a ring mold or small bowl: I press in a layer of rice, then top with teriyaki chicken slices.

4. Next, I add a layer of avocado, followed by cucumber or additional veggies of choice.

5. I gently lift the ring mold away, revealing a clean, layered stack.

6. I drizzle extra teriyaki sauce over the top, then sprinkle with green onions and sesame seeds.

7. I garnish with optional pickled ginger, nori, or cilantro for added freshness and presentation.

Servings and timing

• Servings: 2–3 (using a 3–4-inch mold)

• Prep time: ~10 minutes (assuming rice and chicken are ready)

• Cook time: ~15 minutes (to cook and sauce the chicken)

• Total time: around 25 minutes

Variations

• I swap out chicken for shrimp or tofu marinated in teriyaki for a different protein.

• I layer in mango or pineapple for a tropical twist.

• I add serrano or jalapeño slices for some heat.

• I use brown rice or cauliflower rice for a healthier version.

Storage/reheating

• Storage: I store cooked chicken and rice separately in airtight containers in the fridge for up to 3 days. Avocado is best added fresh before serving.

• Reheating: I gently reheat rice and chicken in the microwave or on the stove until warm, then assemble with fresh avocado.

FAQs

What size mold works best for stacking?

I use a 3–4 inch round metal or silicone mold—it gives a compact, Instagram-ready presentation that’s easy to slice through.

Can I prep this ahead for meal prep?

Yes—I assemble just up to the chicken layer and store each component separately. I add avocado and toppings right before eating to keep it fresh.

Is there a gluten-free option?

Definitely—I use gluten-free tamari or teriyaki sauce and double-check the ingredients—rice and fresh produce are naturally gluten-free.

How do I prevent avocado from browning?

I add avocado right before serving. To prep earlier, I squeeze a little lime juice onto the sliced avocado and keep it covered tightly in the fridge for up to a few hours.

What sides go well with this stack?

I serve it with a simple seaweed salad, steamed edamame, or miso soup to round out the meal.

Conclusion

I love how this Teriyaki Chicken Avocado Rice Stack feels fresh, balanced, and elevated without fuss. It’s perfect for a quick weeknight dinner or a special lunch, and I know I’ll be making this more often for its flavor and style.