This chicken poke bowl is a terrific alternative when sushi-grade fish isn't in the budget. I love it because it's quick, easy and inexpensive. While it's not a traditional poke recipe, the chicken still rocks in this bowl. —Emily Cresta, Oxford, Ohio
Ingredients
- 1 cup uncooked sushi (short grain) rice
- pickled onions:
- 1/2 cup cider vinegar
- 1 tablespoon sugar
- 1 small red onion, thinly sliced
- spicy mayonnaise:
- 1/3 cup mayonnaise
- 4 teaspoons Sriracha chili sauce
- poke bowl:
- 2 cups shredded rotisserie chicken
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon honey
- 1 medium ripe avocado, peeled and sliced
- 1/2 small cucumber, thinly sliced
- 1 cup alfalfa or bean sprouts
- Optional: Sliced green onions and sesame seeds
Directions
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1Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving.
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2In a large skillet or wok, toss chicken, soy sauce, sesame oil and honey. Cook and stir over medium-low heat until chicken is heated through, 5-7 minutes. To serve, divide rice among 4 serving bowls. Top with chicken mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.
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