Teriyaki Chicken Poke Bowls

Rinse the rice in a fine mesh sieve until the water runs clear, to remove excess starch.

If you have a rice cooker, I highly recommend using it here. Add the rice and water to the rice cooker and cook according to the manufacturer’s instructions. Or cook the rice on the stovetop according to package directions, until the rice is plump and just tender. While the rice cooks, prepare the teriyaki chicken.

In a small bowl, whisk together the rice wine vinegar, sugar, and salt. Sprinkle evenly over the cooked rice and fold briefly to incorporate.

Preheat oven to 200°C.

In a small saucepan over medium/medium-high heat, whisk together soy sauce, water, light brown sugar, rice wine vinegar, garlic, ginger, sesame oil, and cornstarch. Cook 2-3 minutes, or until the mixture has thickened into a glaze. It should just cover the back of a spoon – if it becomes too thick, just add a little water, a tablespoon at a time.

Add half of the teriyaki sauce to a medium bowl, then whisk in the olive oil. Add the cubed chicken and fold until evenly coated.

Place chicken on a rimmed sheet pan (line it with foil for easy clean-up) and bake for 10-15 minutes, until chicken is just cooked through. Then brush the chicken with the reserved teriyaki sauce and place the pan under the broiler for 2-3 minutes, or until the teriyaki sauce is browned and caramelized. Be sure to watch it so it doesn't burn.

In a small bowl, whisk together rice vinegar, lime juice, and sriracha. Add mayonnaise and sesame oil, and whisk to combine. Add water, if desired, and whisk until smooth. Refrigerate until ready to use.

Divide rice between 2 large bowls or 3-4 smaller bowls. Top with teriyaki chicken, pickled red onions, and your additional toppings of choice. Drizzle with the spicy mayo vinaigrette and garnish with green onion and sesame seeds. Enjoy immediately.