Description
Experience a burst of flavors with the Crunch Roll Sushi Bowl, where tender chicken thighs harmonize with creamy avocado, crisp cucumbers, and vibrant veggies over sticky sushi rice. This colorful dish is perfect for weeknight dinners or special gatherings, offering a delightful fusion of taste and presentation that will impress family and friends alike.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup sushi rice
- 2 tbsp rice vinegar
- 1 cucumber (sliced)
- 1 ripe avocado (sliced)
- 1 large carrot (julienned)
- 2 tbsp toasted sesame seeds
- 3 tbsp low-sodium soy sauce
Instructions
- Rinse sushi rice under cold water until clear. Cook with 1 cup water in a rice cooker or according to package instructions. Stir in rice vinegar while warm.
- Heat oil in a skillet over medium heat. Season chicken thighs with salt and pepper, then cook for about 6 minutes per side until golden brown and fully cooked.
- While chicken cooks, slice cucumber and julienne carrot. Cut avocado in half and scoop out slices.
- In each bowl, place a generous scoop of sushi rice as the base. Top with sliced chicken, cucumbers, carrots, and avocado.
- Drizzle soy sauce over the top and sprinkle with toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 140mg