Description
Teriyaki Chicken Avocado Rice Stack is a vibrant, layered dish featuring sweet-savory teriyaki chicken, creamy avocado, and fluffy rice, all arranged in a stylish stack for a fresh, flavorful—and visually impressive—meal.
Ingredients
- 2 cups cooked white or brown rice (tossed with 1 tbsp rice vinegar, optional)
- 1 lb chicken breast or thigh, cooked and sliced
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 ripe avocado, sliced or cubed
- 1/2 cucumber, thinly sliced or cubed
- 2 green onions, chopped
- 1 tsp sesame seeds (white or black)
- Optional garnish: pickled ginger, nori strips, cilantro
Instructions
- Cook rice according to package directions. While warm, toss with rice vinegar if using. Set aside.
- Brush cooked chicken slices with teriyaki sauce. Pan-sear or grill over medium-high heat until sauce is glossy and chicken is heated through. Let rest, then slice.
- Using a 3–4″ ring mold or small bowl, press a layer of rice into the mold and level it.
- Top with sliced teriyaki chicken.
- Add a layer of avocado slices, followed by cucumber.
- Carefully lift away the mold to reveal the layered stack.
- Drizzle extra teriyaki sauce on top, then sprinkle with green onions and sesame seeds.
- Garnish with optional pickled ginger, nori strips, or cilantro before serving.
Notes
- Substitute chicken with shrimp or tofu marinated in teriyaki.
- Add tropical fruit like mango or pineapple for sweetness.
- Use brown rice or cauliflower rice for a lighter version.
- Add serrano or jalapeño slices to spice it up.
- Assemble layers just before serving to keep avocado fresh.
Nutrition
- Serving Size: 1 stack
- Calories: 520
- Sugar: 12g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg
