Crispy Sriracha Chicken Sushi Bowl in 25 Minutes
Fresh sushi bowl with crispy sriracha chicken, rice, and vegetables. Ready in 25 minutes.
Ingredients
Crispy sriracha chicken
- 1 chicken breast
- 4 tablespoons all-purpose flour
- 1 egg beaten
- 4 tablespoons panko bread crumbs
- 1 teaspoon Sriracha sauce or more to taste
- ½ cup sunflower oil
Sushi bowl with crispy sriracha chicken
- 9 oz. sushi rice cooked
- ½ avocado cut into small cubes
- ½ cucumber cut into thin slices
- 2 beetroot cut into thin slices
- 4 oz. soybeans
- 5 oz. seaweed salad
- crispy sriracha chicken recipe above
- salad sprinkles or sheets of nori (optional)
- 2 tablespoons Japanese soy sauce (optional)
Ingredients you need per step are listed below the step in Italic
Instructions
Crispy Sriracha Chicken
- Cut chicken breast into strips.1 chicken breast
- Prepare 3 bowls: one with flour, one with beaten egg, and one with panko mixed with sriracha.4 tablespoons all-purpose flour, 1 egg, 4 tablespoons panko bread crumbs, 1 teaspoon Sriracha sauce
- Coat the chicken in flour, then egg, then panko mixture.
- Heat oil over medium-high and fry chicken until golden and cooked through.½ cup sunflower oil
- Drain on paper towels.
Sushi Bowl
- Place sushi rice at the bottom of each bowl.9 oz. sushi rice
- Arrange avocado, cucumber, beetroot, soybeans, and seaweed salad on top.½ avocado, ½ cucumber, 2 beetroot, 4 oz. soybeans, 5 oz. seaweed salad
- Add crispy sriracha chicken.crispy sriracha chicken
- Drizzle with soy sauce and sprinkle with salad sprinkles or nori, if using.salad sprinkles, 2 tablespoons Japanese soy sauce
NOTES
1. Can I make the chicken ahead of time? Yes, reheat in the oven or air fryer to keep it crispy.
2. Can I use brown rice instead of sushi rice? You can—the texture will be different, but it still works.
3. How spicy is this? Mild to medium. Add more sriracha for extra heat, or reduce it for a gentler flavor.
4. Variations
- Swap chicken for crispy tofu for a vegetarian version.
- Use mango instead of beetroot for a sweet contrast.
- Add pickled ginger for a sharp, fresh bite.
- Rice: Store cooked rice in the fridge for up to 2 days.
- Chicken: Best eaten fresh, but can be stored in the fridge for 1 day and reheat.
- Vegetables: Slice fresh just before serving for best texture.
Nutrition
Calories: 854kcal | Carbohydrates: 130g | Protein: 46g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 562mg | Fiber: 14g | Sugar: 9g | Vitamin A: 279IU | Vitamin C: 17mg | Iron: 9mg
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