In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
In a skillet over medium heat, cook the chicken breasts until browned on both sides, about 4-5 minutes per side.
Pour the teriyaki sauce over the chicken and simmer for an additional 5-10 minutes, flipping the chicken occasionally until fully cooked (165°F internal temp). If the sauce needs thickening, add the cornstarch slurry and stir until thickened.
Once done, slice the chicken into strips and set aside.
Prepare the Rice:
Mix the cooked rice with rice vinegar, sesame oil, and a pinch of salt. Set aside and let cool slightly.
Prepare the Avocado Layer:
In a bowl, mash the avocados with lime or lemon juice, salt, and pepper to taste.
Assemble the Rice Stack:
In a food ring mold (or by hand), press a layer of rice on the bottom, about ½-inch thick.
Next, layer the mashed avocado on top of the rice.
Finally, place sliced teriyaki chicken strips on top of the avocado layer.
Gently remove the mold and repeat for additional servings.
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