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California Roll Chicken Stack


California Roll Chicken Stack

California Roll Chicken Stack

PREP TIME: 10min COOK TIME: 5min
Serves 4

PREP TIME: 10min COOK TIME: 5min
Serves 4

  • 360
  • 17g
  • 530mg
  • 2.5g
    Sat. Fat
  • 1g


2 cup cooked white rice, warm

4 tbsp rice vinegar

1/2 tsp sugar

1 avocado, peeled, pitted and diced

1 tbsp lemon juice

1/4 cup Sriracha mayonnaise

1 tbsp low sodium soy sauce, plus extra for serving

2 tbsp sesame seeds

equipment needed

1 cookie cutter (4-inch round)


1 empty can, top and bottom removed (15-ounce)

Step 1


Chop Short Cuts 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.

Step 2


In a measuring cup, stir the vinegar and the sugar together until sugar dissolves. Drizzle over the rice, mix well and set aside.

Step 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.

Step 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.

tip TIP

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.

California Roll Chicken Stack

Rated 5/5 based on 1 customer reviews
Our deconstructed California roll chicken stack is both elegant and delicious, but so easy to prepare! Serves 4