Chicken Teriyaki Sushi Bowl

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  Brown Rice(360g)
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  Vinegar, Rice, Seasoned(15g)
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  ½ teaspoon sea salt
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  Garlic powder(3g)
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  Nori, Dried Seaweed Sheets
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Teriyaki sauce
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  Mayonnaise, Regular(80g)
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  Sriracha sauce(15g)
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  Vinegar, Rice, Seasoned(10g)
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  Cucumber
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  Avocado
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  Nori, Dried Seaweed Sheets
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  Sesame seeds

Instructions

1. 1Add the brown rice, seasoned rice vinegar, garlic powder, and 3½ cups of water to a medium saucepan and stir to combine. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for 20 minutes until the water is absorbed and the rice is tender.
2. 2While the rice cooks, cut the chicken breast into bite-sized pieces. Add the chicken and ½ cup of the teriyaki sauce to a large skillet over medium-high heat. Cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the thickest part. Drain any excess liquid, then add the remaining teriyaki sauce and stir until the chicken is fully coated.
3. 3In a small bowl, whisk together the mayonnaise, sriracha sauce to taste, and seasoned rice vinegar until smooth.
4. 4Slice the cucumber into thin rounds and dice the avocado while the rice and chicken finish cooking.
5. 5Divide the hot rice evenly into 4 airtight meal prep containers while still warm.
6. 6Top each container with the teriyaki chicken, cucumber slices, and avocado pieces. Arrange nori sheets on the side or tear into triangles and place on top.
7. 7Drizzle each bowl with the sriracha mayo and sprinkle with sesame seeds.
8. 8Seal the containers and refrigerate. Store for up to 4 days.