|1||pkg PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)|
|2||cup cooked white rice, warm|
|4||tbsp rice vinegar|
|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|
|1||cookie cutter (4-inch round)|
|1||empty can, top and bottom removed (15-ounce)|
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.
In a measuring cup, stir the vinegar and the sugar together until sugar dissolves. Drizzle over the rice, mix well and set aside.
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.
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.
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.