Teriyaki Chicken Poke Bowl with Spicy Mayo
A vibrant, protein-packed poke bowl that layers fluffy sushi rice with glazed teriyaki chicken, fresh vegetables, and creamy sriracha mayo. The magic lies in the caramelized teriyaki sauce—soy, ginger, and garlic reduced until glossy—which coats tender chicken breast pieces. Topped with steamed edamame, pickled red onions, crisp cucumber, sweet pineapple, and shredded carrot, this bowl balances umami depth with bright, tangy notes and textural contrast. Perfect for meal prep or weeknight dinners, it appeals to anyone craving restaurant-quality bowls at home. Serve it warm or at room temperature for lunch, dinner, or even casual entertaining. This version distinguishes itself through the dual-stage teriyaki application—cooking a glaze on the stovetop, then broiling for caramelization—creating restaurant-style burnished edges that enhance simple chicken.
Ingredients
- 2 cup short grain sushi rice
- 2 cup water
- 2 tablespoon unseasoned rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- ½ cup soy sauce
- ¼ cup water
- ¼ cup light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoon cornstarch
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cubedchicken thighs1:1poultry
thighs stay juicier during baking; increase bake time by 3-5 minutes
Full guide → - 2 tablespoon rice vinegar
- 2 tablespoon fresh lime juice
- 1 tablespoon srirachagochujang mixed with rice vinegar1:0.5spicy condiments
deeper fermented heat and complexity; start with less and adjust
Full guide → - ⅓ cup mayonnaiseavocado or cashew cream1:1dairy-free veganadds dairy
maintains creaminess; avocado adds richness, cashew cream is milder
Full guide → - 2 tablespoon water
- pickled red onions
- 1 cup shelled edamame, steamedshelled peas or blanched broccoli1:1legume/brassica alternativessoy-free
similar protein and texture; peas are sweeter
Full guide → - 1 cup diced fresh pineapple
- 1 Persian cucumber, thinly slicedEnglish cucumber or zucchini1:1vegetable alternatives
zucchini less crisp but milder; both hydrating
- 1 carrot, peeled into ribbons or thinly sliced
- green onion, sliced
- sesame seeds, for garnish
Instructions
- 1
Rinse sushi rice in a fine mesh sieve until water runs clear, or skip if you prefer stickier grains.
- 2
Cook rice using a rice cooker according to manufacturer instructions, or cook on stovetop until plump and tender.
- 3
While rice cooks, whisk rice vinegar, sugar, and salt; fold into warm cooked rice.
- 4
Preheat oven to 400 F.
- 5
In a saucepan over medium to medium-high heat, whisk soy sauce, water, brown sugar, rice vinegar, garlic, ginger, sesame oil, and cornstarch; cook until thickened and glaze coats the back of a spoon.
- 6
Transfer half the teriyaki sauce to a bowl and whisk in olive oil; add cubed chicken and coat evenly.
- 7
Spread chicken on a foil-lined rimmed sheet pan and bake until just cooked through.
- 8
Brush chicken with reserved teriyaki sauce and broil for 2-3 minutes until sauce browns and caramelizes, watching carefully.
- 9
Whisk rice vinegar, lime juice, and sriracha in a bowl; add mayonnaise and sesame oil, then whisk until smooth, adding water as needed.
- 10
Divide rice between bowls; top with teriyaki chicken, pickled red onions, edamame, pineapple, cucumber, carrot, and green onion; drizzle with spicy mayo and sprinkle sesame seeds.
Tips
Rinse sushi rice thoroughly to remove excess starch for separated, fluffy grains; skip only if you prefer the stickier, restaurant-style texture that helps the bowl hold together.
Watch the broiler closely during the final 2-3 minutes—the teriyaki glaze should caramelize to deep brown, but overcooking by even 30 seconds can quickly burn it and create bitter flavors.
Make the spicy mayo vinaigrette ahead and refrigerate; it thickens slightly when chilled, so whisk in extra water by the tablespoon if it becomes too stiff for drizzling.
Good to Know
Refrigerate assembled bowls in airtight containers for up to 2 days; teriyaki chicken stays fresh for 3-4 days separately. Rice and cooked toppings may soften over time; mayo dressing is best added just before eating to prevent sogginess.
Prepare sushi rice, teriyaki sauce, spicy mayo, and all toppings (edamame, pickled onions, vegetables) up to 1 day ahead. Bake and broil chicken the morning of serving or the evening before, then reheat gently in a 350 F oven for 5 minutes. Assemble bowls to order for best texture.
Serve warm immediately after assembly, or at room temperature within 1 hour. Pair with cold beverages like iced tea, beer, or sake. Works well for meal prep lunches, casual weeknight dinners, or light entertaining.
Common Mistakes
Over-broil the teriyaki sauce to avoid burnt, bitter glaze; watch constantly during the final 2-3 minutes and pull immediately when caramelized.
Skip rinsing rice if you want creamier texture; rinse if you prefer separated grains.
Add spicy mayo too early to avoid a soggy, wet bowl; drizzle just before eating or serve on the side.
Substitutions
Dairy-Free Swaps
maintains creaminess; avocado adds richness, cashew cream is milder
Full guide →Gluten-Free Swaps
General Alternatives
thighs stay juicier during baking; increase bake time by 3-5 minutes
Full guide →deeper fermented heat and complexity; start with less and adjust
Full guide →similar protein and texture; peas are sweeter
Full guide →zucchini less crisp but milder; both hydrating
FAQ
Can I make this bowl ahead for meal prep?
Yes. Cook rice, sauce, and all toppings the day before and store separately in airtight containers. Bake and broil chicken, then refrigerate. Assemble bowls to order the next day, adding spicy mayo just before eating to keep everything crisp and prevent sogginess.
What if I don't have a rice cooker?
Cook rice on the stovetop following package directions—bring salted water to a boil, add rice, reduce heat to low, cover, and simmer until water absorbs and grains are tender, usually 15-20 minutes. Let it rest covered for 5 minutes before fluffing and seasoning.
Can I freeze teriyaki chicken or these bowls?
Freeze cooked chicken in airtight containers for up to 3 months; thaw overnight and reheat in a 350 F oven. Avoid freezing assembled bowls due to textural breakdown. Cooked rice freezes well for up to 2 months but becomes slightly drier; reheat gently with a splash of water.