Image: Roy Zuo, CC BY-SA 4.0 via Wikimedia Commons.
This is not traditional Hawaiian poke. It is a modern bowl combining the poke format with Japanese teriyaki flavour, making it particularly suitable for families and anyone avoiding raw fish.
Hawaiian-inspired with modern Asian flavours
Ingredients
- 160 g sushi rice
- 220 ml water
- 1 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp salt
- 300 g chicken breast or boneless chicken thigh, cut into bite-sized pieces
- ½ cucumber, sliced
- 1 carrot, cut into thin strips
- 100 g shelled cooked edamame
- 1 ripe avocado, sliced
- 1 tsp sesame seeds
- 1 tsp neutral cooking oil
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp water
- 1 tbsp brown sugar or honey
- 1 tsp finely grated fresh ginger
Method
- Rinse the rice several times until the water is almost clear.
- Cook the rice with the water according to the packet instructions. Stir together the rice vinegar, sugar and salt, then fold the mixture into the warm rice.
- Divide the rice between two bowls and let it cool slightly. It should be warm or at room temperature, not piping hot.
- Mix the soy sauce, mirin, water, sugar and ginger.
- Heat the oil in a frying pan and cook the chicken for 6–8 minutes, turning it until fully cooked.
- Pour in the sauce and simmer for 2–3 minutes until it forms a glossy coating.
- Arrange the chicken, cucumber, carrot, edamame and avocado over the rice.
- Sprinkle with sesame seeds and serve immediately.
Beginner tips
- Boneless chicken thigh stays especially juicy; chicken breast is leaner.
- Mirin provides gloss and gentle sweetness. If necessary, replace it with 1 tbsp water plus 1 tsp sugar.
- For meal prep, keep the chicken and sauce separate from the cucumber and avocado.
Substitutions and variations
- Add broccoli, sweetcorn or pickled ginger. Stir 1 tsp sriracha into the teriyaki sauce for extra heat.
