Your Google searches stop here. This sushi-inspired recipe looks like it was made for Instagram, but it’s a breeze to whip up. All you need is a few ingredients (most of which you probably already have on hand) and a cookie cutter, and you’ll have a total crowd-pleaser in no time flat.
The star ingredient (and how your friends will know you’re not trying to pass off takeout as your own creation) is PERDUE® SHORT CUTS® Carved Chicken Breast, which is filled with tons of juicy flavor and free of hormones (federal regulations prohibit the use of hormones in poultry) and preservatives—plus no antibiotics ever.
The best part? It’s pre-cooked (but never frozen)—AKA it’s a totally delicious time-saver, so you can spend less time stressing over dinner and more time soaking up the friend-fueled fun times.
California Roll Chicken Stack
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Prep Time10 minutes
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Cook Time5 minutes
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Servings4 people
Ingredients
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1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 Oz.)Sponsored
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2 cups white rice cooked and warm
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4 Tbsp rice vinegar
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1/2 tsp sugar optional
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1 avocado peeled, pitted, and diced
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1 Tbsp lemon juice
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1/4 cup Sriracha mayonnaise
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1 Tbsp soy sauce or coconut aminos plus more for serving
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2 Tbsp sesame seeds
Equipment
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1 cookie cutter 4-inch round (an empty 15 oz can works too!)
Instructions
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1. Chop PERDUE® SHORT CUTS® Chicken into bite sized pieces. Spread them evenly in a non-stick skillet. Heat over medium-high heat for 4 to 5 minutes, turning frequently until warm.
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2. In a measuring cup, stir the vinegar and the sugar together until sugar dissolves. Drizzle over the rice, mix well, and set aside.
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3. In small bowl, combine the diced avocado with the lemon juice and set aside. In another small bowl, combine the Sriracha mayonnaise with the soy sauce and set aside.
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4. Place a 4-inch cookie cutter or empty can on a serving plate. Spoon in 1/2 cup of rice. Using wet fingers, press down lightly to make sure the rice holds together. Layer in 1/4 cup of diced avocado and then 1/3 cup of chopped chicken. Carefully lift up the cookie cutter to reveal your California Roll Chicken Stack. Drizzle with Sriracha mayonnaise and sprinkle with sesame seeds. Serve with extra soy sauce if desired.
Recipe Notes
Tip: To create a California Roll Chicken Rice Bowl, spoon in ½ cup of the rice into a bowl. Spoon diced avocado onto one side of the bowl and chopped chicken onto the other. Drizzle with Sriracha mayo and sprinkle with sesame seeds.