Ingredients
1 cup uncooked sushi (short grain) ricePICKLED ONIONS:1/2 cup cider vinegar1 tablespoon sugar1 small red onion, thinly slicedSPICY MAYONNAISE:1/3 cup mayonnaise4 teaspoons Sriracha chili saucePOKE BOWL:2 cups shredded rotisserie chicken2 tablespoons reduced-sodium soy sauce2 teaspoons toasted sesame oil1 teaspoon honey1 medium ripe avocado, peeled and sliced1/2 small cucumber, thinly sliced1 cup alfalfa or bean sproutsOptional: Sliced green onions and sesame seeds
Preparation
Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving.
In a large skillet or wok, toss chicken, soy sauce, sesame oil and honey. Cook and stir over medium-low heat until chicken is heated through, 5-7 minutes. To serve, divide rice among 4 serving bowls. Top with chicken mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.
