Teriyaki Chicken Poke Bowls: A Flavorful Fusion of Asian Cuisines

There’s something magical about food that brings cultures together, and poke bowls are the perfect example of this culinary harmony. Today, I’m excited to share my recipe for Teriyaki Chicken Poke Bowls—a delicious fusion that marries the Hawaiian poke tradition with Japanese teriyaki flavors.

When I first encountered poke bowls years ago, I was immediately drawn to their vibrant colors and the way they balanced nutrition and flavor so beautifully. Traditional poke features raw fish, but my teriyaki chicken version offers a cooked alternative that’s just as satisfying while being more approachable for those new to the poke bowl experience.

These bowls are more than just a meal—they’re a complete sensory experience. The sweet and savory teriyaki sauce caramelized on tender chicken chunks, the freshness of vegetables, the creaminess of avocado, all resting on a bed of fluffy rice. Each bite delivers a different combination of textures and flavors that keeps your palate engaged from start to finish.

What Is a Poke Bowl?

Before diving into the recipe, let’s clarify what makes a poke bowl special. Originating from Hawaii, “poke” (pronounced poh-kay) means “to slice or cut” in Hawaiian. Traditionally, it consists of:

• Base: Usually rice, though some modern variations use greens or grains
• Protein: Traditionally raw fish (often tuna), cut into cubes
• Toppings: Fresh vegetables, fruits, and crunchy elements
• Sauce: Soy-based dressings or spicy mayonnaise

My teriyaki chicken variation maintains the spirit of the traditional bowl while introducing cooked protein and the sweet-savory profile of teriyaki sauce. It’s a perfect gateway for those hesitant about raw fish but curious about exploring poke bowl flavors.

The Perfect Teriyaki Sauce

The heart of this recipe is undoubtedly the teriyaki sauce. While store-bought options work in a pinch, nothing compares to homemade teriyaki sauce. The depth of flavor you achieve from scratch is unmatched, and it’s surprisingly simple to make.

My teriyaki sauce balances sweetness from mirin and brown sugar with the saltiness of soy sauce, rounded out with fresh ginger and garlic. The sauce reduces to a beautiful glaze that coats the chicken perfectly—thick enough to cling but not so thick it becomes cloying.

When I make this sauce, I often prepare a double batch. The leftovers keep well in the refrigerator for up to two weeks and make quick work of weeknight stir-fries or as a glaze for grilled vegetables.

Ingredients for Teriyaki Chicken Poke Bowls

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• ¼ cup mirin (Japanese sweet rice wine)
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water (for cornstarch slurry)

For the Chicken:

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tablespoons neutral oil (like avocado or canola)
• Salt and pepper to taste
• 1 tablespoon sesame oil (for finishing)
• 1 tablespoon sesame seeds

For the Bowl Base:

• 2 cups short-grain rice (sushi rice works wonderfully)
• 3 cups water
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• ½ teaspoon salt

Fresh Toppings:

• 1 large avocado, sliced
• 1 cup edamame, shelled and blanched
• ½ cucumber, thinly sliced
• 2 medium carrots, julienned or spiralized
• 1 cup red cabbage, thinly sliced
• 4 radishes, thinly sliced
• 2 green onions, sliced diagonally
• ¼ cup pickled ginger
• 1 sheet nori, cut into strips

Optional Garnishes:

• Microgreens
• Cilantro leaves
• Lime wedges
• Sriracha or Japanese mayonnaise
• Furikake (Japanese seasoning)

Equipment You’ll Need

• Rice cooker or medium pot with lid
• Large skillet or wok
• Small saucepan for teriyaki sauce
• Sharp knife and cutting board
• Mixing bowls
• Serving bowls

Preparing the Perfect Poke Bowl Base

The foundation of any good poke bowl is the rice. I prefer short-grain rice for its sticky texture that holds together well and absorbs flavors beautifully. Here’s how I prepare it:

1. Rinse the rice thoroughly until the water runs clear. This removes excess starch that can make your rice gummy.
2. If using a rice cooker, add the rinsed rice and water according to your machine’s instructions. If cooking on the stovetop:
   • Combine rice and water in a medium pot.
   • Bring to a boil, then reduce heat to low and cover.
   • Simmer for 15-18 minutes until water is absorbed.
   • Remove from heat and let stand, covered, for 10 minutes.
3. While the rice is still warm, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
4. Gently fold this mixture into the rice with a wooden spoon or rice paddle, using a cutting motion to avoid crushing the grains.
5. Allow the rice to cool to room temperature before assembling your bowls.

This seasoned rice, known as “sushi rice,” provides a subtle tangy-sweet backdrop that complements the bold flavors of the teriyaki chicken and fresh toppings.

Making the Teriyaki Sauce

A quality teriyaki sauce can transform simple ingredients into something extraordinary. Follow these steps for sauce perfection:

1. In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger.
2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
3. In a small bowl, whisk together cornstarch and water to create a slurry.
4. Once the sauce is simmering, slowly pour in the cornstarch slurry while whisking constantly.
5. Continue to simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
6. Remove from heat and set aside to cool slightly.

The sauce will continue to thicken as it cools, so don’t be concerned if it seems a bit thin while hot. The cornstarch works its magic as the temperature drops.

Cooking the Teriyaki Chicken

The star of this dish deserves special attention. Here’s how I prepare the chicken for maximum flavor and perfect texture:

1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
2. Heat a large skillet or wok over medium-high heat, then add the neutral oil.
3. When the oil shimmers, add the chicken pieces in a single layer. Don’t overcrowd the pan—cook in batches if necessary.
4. Allow the chicken to sear undisturbed for 2-3 minutes until golden brown on one side.
5. Flip the pieces and continue cooking for another 2-3 minutes until nearly cooked through.
6. Pour about two-thirds of the teriyaki sauce over the chicken, reserving the rest for drizzling over the finished bowls.
7. Reduce heat to medium and simmer for 3-4 minutes, stirring occasionally, until the sauce has thickened and glazed the chicken.
8. Remove from heat, drizzle with sesame oil, and sprinkle with sesame seeds.

The key to juicy teriyaki chicken is not overcooking it. Chicken thighs are more forgiving than breast meat, but they still benefit from careful attention. When done properly, each piece should be caramelized on the outside and succulent within.

Preparing Your Fresh Toppings

The vibrant array of fresh components brings essential contrast to the rich teriyaki chicken. Here’s how I prepare each element:

• Edamame: If using frozen, blanch quickly in boiling water for 2-3 minutes, then shock in ice water to preserve the bright green color.
• Cucumber: For maximum crispness, slice just before assembling the bowls.
• Carrots: Julienne or spiralize for a beautiful presentation and varied texture.
• Red cabbage: Slice thinly and soak in ice water for 10 minutes to crisp up, then drain well.
• Radishes: Use a mandoline if available for paper-thin slices that add a peppery crunch.
• Avocado: Slice just before serving and toss gently with a squeeze of lime juice to prevent browning.

I find that preparing all toppings before beginning to assemble the bowls creates a smoother process and a more beautiful presentation.

Assembly: Creating Your Bowl

Assembly is where your creativity can shine. I like to approach this step with both aesthetics and flavor combinations in mind:

1. Start with a generous base of seasoned rice in each bowl, creating a slight well in the center.
2. Arrange the teriyaki chicken in the center of the bowl.
3. Working in a circular pattern, arrange your toppings in distinct sections around the chicken. This creates a beautiful color wheel effect.
4. Sprinkle green onions, nori strips, and any optional garnishes over the top.
5. Drizzle the reserved teriyaki sauce over everything.
6. Add dots of sriracha or Japanese mayonnaise if desired.

The goal is to create a bowl where each bite can be customized by the eater, combining different elements for varied flavor experiences throughout the meal.

Nutritional Breakdown

Here’s a detailed nutritional analysis of a typical teriyaki chicken poke bowl (values are approximate per serving):

*Based on a 2,000 calorie diet

These bowls offer a balanced nutritional profile with ample protein from the chicken, complex carbohydrates from the rice, healthy fats from the avocado, and a spectrum of vitamins and minerals from the colorful vegetables.

Customization Options

What I love about poke bowls is their versatility. Here are some ways to adapt this recipe to different dietary needs and preferences:

Protein Alternatives:

• Salmon or tuna (traditional poke proteins)
• Tofu or tempeh (for vegetarian options)
• Shrimp or scallops
• Grilled beef strips

Base Variations:

• Brown rice for extra fiber
• Quinoa for a protein boost
• Cauliflower rice for a lower-carb option
• Mixed greens for a lighter meal
• Soba noodles for a different texture

Dietary Accommodations:

• Gluten-free: Use tamari instead of soy sauce
• Lower sodium: Reduce soy sauce and add more fresh herbs
• Vegan: Use tofu and ensure your sugar is vegan-certified
• Paleo: Substitute coconut aminos for soy sauce and use cauliflower rice

The beauty of poke bowls lies in their adaptability—they can satisfy nearly any dietary preference while maintaining their vibrant, nutritious appeal.

Make-Ahead and Storage Tips

Poke bowls are ideal for meal prep with some careful planning:

• Cook rice and chicken up to 3 days ahead, storing them separately in airtight containers.
• Prepare teriyaki sauce up to 2 weeks in advance and refrigerate.
• Chop hardy vegetables like carrots and cabbage up to 2 days ahead.
• Wait to cut avocado, cucumber, and other delicate items until just before serving.
• Store components separately and assemble just before eating for optimal freshness.

For work lunches, I pack the components in compartmentalized containers with the sauce in a separate small container. This prevents sogginess and allows for fresh assembly at lunchtime.

Serving Suggestions

To create a complete dining experience around your teriyaki chicken poke bowls, consider these complementary additions:

• Starters: Miso soup or a simple seaweed salad
• Sides: Vegetable gyoza or spring rolls
• Dessert: Green tea ice cream or mochi
• Beverages: Iced green tea, coconut water, or a sparkling fruit-infused water
• Accompaniments: Pickled vegetables or kimchi for added zing

For an interactive dinner party, create a poke bowl bar with all components arranged separately, allowing guests to customize their own creations.

Frequently Asked Questions

Q: Can I make this recipe with raw fish instead of chicken? Yes, absolutely! If using raw fish, be sure to purchase sashimi-grade fish from a reputable source. Salmon and tuna are traditional choices. Cut the fish into 3/4-inch cubes and marinate it in a mixture of soy sauce, sesame oil, and a touch of rice vinegar for about 15-30 minutes before assembling your bowl.

Q: How can I make this recipe lower in sodium? The main source of sodium in this recipe comes from the soy sauce. Try using low-sodium soy sauce or coconut aminos as an alternative. You can also reduce the amount of sauce and increase fresh herbs and citrus to maintain flavor complexity without the salt.

Q: Is there a way to make the rice stickier or fluffier? For stickier rice, soak the grains for 30 minutes before cooking and use slightly less water. For fluffier rice, rinse thoroughly until water runs clear and allow the cooked rice to rest with the lid off for 5 minutes before fluffing with a fork.

Q: How do I know when the chicken is properly cooked? Chicken thighs should reach an internal temperature of 165°F (74°C). Without a thermometer, check that the juices run clear and there’s no pink in the center of the largest pieces. The teriyaki glaze should be caramelized but not burnt.

Q: Can I prep these bowls for the week? Yes, with some modifications. Cook the chicken and rice, prepare the sauce, and chop sturdy vegetables in advance. Store everything separately and add delicate items like avocado and cucumber just before serving. The components will stay fresh for 3-4 days when properly refrigerated.

Q: What’s the best way to reheat the chicken without drying it out? Reheat the teriyaki chicken gently in a covered microwave-safe dish with a splash of water to create steam, or warm it in a skillet over medium-low heat with a tablespoon of water. The goal is to warm it through without overcooking.

Q: Can this recipe be made entirely ahead for a party? Yes, but I recommend a slightly different approach. Prepare all components separately and create a “poke bowl bar” where guests can assemble their own bowls. This keeps everything fresh and creates a fun, interactive dining experience.

Q: How can I make the teriyaki sauce spicy? Add 1-2 teaspoons of sriracha, sambal oelek, or a minced Thai chili to the sauce while simmering. You can also offer chili oil as a topping for those who prefer more heat.

Q: What’s the difference between a poke bowl and a Buddha bowl? While both feature components arranged in a bowl, poke bowls traditionally include raw fish and Asian flavors with roots in Hawaiian cuisine. Buddha bowls typically feature plant-based ingredients and can draw from many different cultural influences. My teriyaki chicken poke bowl bridges these concepts with its cooked protein and Asian flavor profile.

Q: Are there any shortcuts I can take if I’m short on time? Use instant rice or pre-cooked rice packets, purchase pre-cut vegetables, and consider using store-bought teriyaki sauce (though homemade is superior in flavor). Many grocery stores also sell pre-cooked chicken that you can quickly heat and glaze with teriyaki sauce.

Conclusion

Creating teriyaki chicken poke bowls at home brings together the best of several culinary traditions in one vibrant, nutritious meal. The combination of sweet-savory chicken, seasoned rice, and fresh vegetables creates a symphony of flavors and textures that’s endlessly customizable to your preferences.

What I love most about these bowls is how they encourage mindful eating—each component is distinct yet harmonious, allowing you to appreciate the individual elements and how they complement one another. They’re a reminder that healthy eating doesn’t have to be boring or one-dimensional.

Whether you’re meal prepping for the week ahead, impressing dinner guests, or simply treating yourself to a colorful lunch, these teriyaki chicken poke bowls deliver satisfaction on every level. They’re proof that with quality ingredients and thoughtful preparation, everyday meals can be extraordinary.

I hope you enjoy creating and savoring these bowls as much as I do. Remember that cooking is an adventure—feel free to experiment with different ingredients and make this recipe uniquely yours.