Grilled Chicken Poke Bowl
Why this recipe works
- Ready quickly: The chicken grills while the rice cools slightly and the vegetables are sliced, keeping the whole bowl practical for a fast lunch or dinner.
- Fresh texture contrast: Soft sushi rice, juicy grilled chicken, crisp cucumber, tender edamame and creamy avocado give the bowl balance without extra cooking steps.
- Clean, savoury balance: Rice vinegar lifts the rice, while soy sauce and sesame oil bring saltiness, depth and nuttiness without making the bowl heavy.
Get the most out of this recipe
Ingredient notes
- Choose firm-ripe avocado: Use avocado that yields slightly but still holds its shape, so it slices cleanly and does not turn the bowl mushy.
- Cool the rice slightly: Let the seasoned rice lose some heat before assembling, so the cucumber stays crisp and the avocado keeps its texture.
Texture tips
- Rest before slicing: Give the grilled chicken a short rest, then slice across the grain for a more tender, juicy finish.
- Dress at the end: Spoon over the soy-sesame dressing just before serving to keep the rice glossy and the vegetables fresh.
Make-ahead tips
- Keep components separate: Store the rice, chicken, vegetables and dressing in separate containers so the toppings stay crisp.
- Assemble fresh: Reheat the rice and chicken until piping hot, then add the cold toppings and dressing just before eating.
Equipment you'll need
Ingredients
Instructions
- Cook the sushi rice according to the packet instructions until tender. Drain well if needed, then stir through the rice vinegar and leave to cool slightly while you prepare the rest.
- In a small bowl, mix the soy sauce and sesame oil to make a simple dressing. Set aside.
- Heat a grill to medium-high. Brush the chicken with 1 tbsp of the dressing, then grill for 4 to 6 minutes per side, until cooked through and nicely marked.
- Meanwhile, cook the edamame in boiling water for 2 to 3 minutes, then drain. Slice the cucumber, avocado and spring onion.
- Rest the chicken for 2 minutes, then slice. Divide the rice between two bowls, top with chicken, cucumber, edamame and avocado, then spoon over the remaining dressing. Finish with spring onion and roasted sesame seeds.
Recipe notes
Tips
- For the juiciest chicken, let it rest briefly before slicing, then slice across the grain.
- If you are serving young children or anyone vulnerable to foodborne illness, make sure the chicken is fully cooked with no pink in the thickest part.
Substitutions
- Replace rice vinegar with white wine vinegar for a slightly sharper, less sweet finish.
- Replace chicken breast with chicken thighs for a richer, slightly more forgiving grill.
Storage
- Refrigerate up to 2 days
- Store rice, chicken and vegetables in separate airtight containers to keep everything fresh. Reheat the rice and chicken in the microwave until piping hot, then assemble with the cold toppings and dressing just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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