Fuku Sushi: Teriyaki Chicken Rice Bowl
Vegetables (enough for 2oz of each per serving)
Short Grain White Rice
Wash veggies and dice, add all veggies except green onions to a mixing bowl (2oz of each per serving).
Boil rice in pan until soft, set aside. Warm two pans with 1 table spoon of butter each with a half teaspoon of salt and pepper. Thinly slice chicken breast (4oz per serving) and place in one of the pans, cook until 165 degrees (about 3 – 4 minutes). Add mixed vegetables into second pan and cook for 3 to 4 minutes, stirring slowly. Add 1 tablespoon of teriyaki sauce to the vegetables (or more as desired).
Place a halfcup of rice into a bowl, add mixed vegetables, then place chicken slices on top of the veggies. Sprinkle with Sesame seeds and green onions to top. Add more teriyaki sauce if desired.