Deconstructed California Roll Bowl

I was craving a California roll one day, but since I'm not a big seafood fan I used chicken instead. You could use crab or even shrimp if you are so inclined.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 832 Calories

Ingredients

• 2 cups water
• 2 skinless, boneless chicken breasts
• 1 onion, cut into strips
• 1 tablespoon peanut oil
• 1 cup uncooked short-grain white rice
• 1 tablespoon soy sauce, or to taste
• 1 tablespoon orange juice concentrate
• 1 cup teriyaki marinade
• 1 avocado, chopped
• 1 tablespoon black sesame seeds
• 1 teaspoon wasabi paste, or to taste
• 1 zucchini, cut into strips

Recipe Instructions

Step 1

Place chicken breasts in a shallow container. Cover with teriyaki marinade and orange juice concentrate. Cover and marinate in the refrigerator for 6 to 8 hours.

Step 2

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 18 minutes.

Step 3

Heat a large nonstick skillet over medium heat. Add chicken breasts, discarding marinade. Cook until browned on both sides and no longer pink in the center, about 6 minutes per side. Remove from heat; let rest for 5 minutes. Slice into strips.

Step 4

Heat peanut oil in a skillet over medium heat. Cook and stir onion until softened, about 5 minutes. Add zucchini; cook and stir until almost tender, about 5 minutes. Return chicken strips to the skillet; drizzle soy sauce on top. Stir in black sesame seeds. Fold in avocado gently.

Step 5

Serve chicken mixture over rice, with wasabi paste alongside.