Soy-Free Teriyaki Sushi Bowl

Coconut aminos is a 1 to 1 substitution for soy sauce, which means I can make teriyaki sauce for this delicious soy-free sushi bowl.

Amelia's Soy-Free Teriyaki Sushi Bowl

FURIKAKE - RICE SEASONING

• 2 Tbsp Nori crumbled or chopped small

• 1 Tbsp White sesame seeds (optional, toasted)

• 1 Tbsp Black sesame seeds (optional, toasted)

• 1/4 tsp Sugar

• 1/4 tsp Salt

RICE

• 1 1/2 cups Brown rice (uncooked)

• 1 Tbsp Rice vinegar

• 1/2 tsp Salt

• 1/2 tsp Garlic powder

• 1 Tbsp Furikake

• 3 1/2 cups Water

CHICKEN

• 1.5 lbs Boneless skinless chicken breast (cut into 1 inch pieces (or you can use chicken tenderloins cut into bite size pieces))

• 1 bottle Soy-free Teriyaki chicken marinade (I use coconut aminos teriyaki sauce and add 1 Tbsp of minced garlic)

SUSHI BOWL

• 1 Cucumber (cut into wedges)

• 1 large Avocado (sliced)

• Furikake - rice seasoning

• Shredded carrots

SPICY MAYO

• 1/3 cup Mayonnaise (I use an avocado mayo)

• 1-2 Tbsp Sriracha (depending on how spicy you like it.)

• 2 tsp Rice vinegar

Furikake - rice seasoning

1. Toast the sesame seeds for extra nutty flavor to the seasoning. Just pour them into a preheated fry pan big enough for them to all lay one layer. It will only take a couple of minutes. Once you start smelling a nutty scent or you see the white sesame seeds turn a light gold brown then they are done. Pour them onto a plate to cool. Or try swapping the sesame seeds for toasted rice powder.

2. Mix the minced nori seaweed, white sesame seeds, black sesame seeds, sugar and salt in a small bowl.

3. Transfer to a clean glass jar for storage. (I like to double the recipe and have a full jar on hand for seasoning rice.)

Sushi Bowl

1. Marinade the chicken for at least 30 minutes in the teriyaki and minced garlic, if using.

2. Place all ingredients for the seasoned rice in a rice cooker and set to cook. Alternatively, place all of the rice ingredients into a saucepan with 3 1/2 cups water. Bring to a boil over high heat, then turn the heat to low and simmer with a tight fitting lid until all water has absorbed and rice has cooked through, about 15-20 minutes.

3. While the rice is cooking, place the chicken along with ½ cup teriyaki marinade into a large sauté pan over medium heat. Sauté until the chicken is cooked through, about 8-10 minutes. Turn off the heat, drain the liquid from the pan, and coat the chicken with 1 cup of teriyaki sauce.

4. Mix all ingredients for the spicy mayo in a small bowl.

5. Serve the chicken in a bowl over the rice along with the cucumber, avocado, and shredded carrots, drizzled with sriracha mayo and sprinkled with furikake.