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Sesame Crispy Rice Chicken Bowl

Crispy pan-fried sushi rice cakes topped with savory sesame ground chicken, quick-pickled cucumbers and carrots, scallions, crunchy wonton strips, and a drizzle of spicy mayo vinaigrette. The bowl that has it all.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch
Cuisine Asian, Asian Fusion
Servings 4 servings
Calories 680 kcal

Ingredients
  

For the rice:

  • 2 cups sushi rice short-grain white rice
  • 2 1/2 cups water
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 tbsp sesame oil
  • 3 tbsp neutral oil

For the chicken:

  • 1 1/2 lb ground chicken
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tbsp gochujang
  • 1 tsp brown sugar
  • 2 tbsp toasted sesame seeds

For the cucumbers:

  • 2 Persian cucumbers thinly sliced
  • 2 carrots thinly sliced
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt

For the spicy mayo dressing:

  • 1/3 cup Kewpie mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp soy sauce

For the topping:

  • 8 wonton wrappers cut into thin strips
  • 1/2 cup neutral oil
  • 4 scallions thinly sliced

Instructions
 

  • Rinse 2 cups sushi rice until the water runs clear. Cook with 2 1/2 cups water according to package directions or in a rice cooker. While still hot, fold in a mixture of 3 tbsp rice vinegar, 1 tbsp granulated sugar, and 1 tsp salt until the vinegar is fully absorbed. Stir in 1 tbsp sesame oil. The rice should be glossy and slightly sticky.
    2 cups sushi rice, 2 1/2 cups water, 3 tbsp rice vinegar, 1 tbsp granulated sugar, 1 tsp salt, 1 tbsp sesame oil
  • Line an 8x8-inch baking pan with plastic wrap. Press the seasoned rice firmly and evenly into the pan in a layer about 1 inch thick, use the back of a wet spoon or damp hands to pack it tightly. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
  • Combine the thinly sliced 2 Persian cucumbers and 2 carrots, in a bowl. In a small saucepan or microwave-safe bowl, heat 3 tbsp rice vinegar, 1 tbsp granulated sugar, and 1 tsp salt. Pour over the vegetables, toss to coat, and let sit at room temperature for at least 30 minutes. The longer they sit, the more deeply pickled they become.
    2 Persian cucumbers, 2 carrots, 3 tbsp rice vinegar, 1 tbsp granulated sugar, 1 tsp salt
  • In a small bowl, whisk together 1/3 cup Kewpie mayonnaise, 2 tbsp sriracha, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp soy sauce until smooth and fully combined. Taste and adjust heat with more sriracha if desired. Refrigerate until ready to use.
    1/3 cup Kewpie mayonnaise, 2 tbsp sriracha, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp soy sauce
  • Heat 1/2 cup neutral oil in a small skillet over medium-high heat. Cut 8 wonton wrappers, cut into thin strips into thin strips, about 1/4 inch wide. Working in small batches, fry for 20–30 seconds per batch until golden and crispy. Remove immediately with a slotted spoon onto a wire rack and season with a pinch of salt. They cook very fast, watch them the entire time.
    1/2 cup neutral oil, 8 wonton wrappers
  • In a small bowl, mix together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp fresh ginger, 3 cloves garlic, 1 tbsp gochujang, and 1 tsp brown sugar to make the sauce. Heat a large skillet over medium-high heat with a thin film of oil. Add 1 1/2 lb ground chicken and cook, breaking it up, for 5–6 minutes until cooked through and beginning to caramelize. Pour the sauce over the chicken and toss well. Cook for another 1–2 minutes until the sauce is absorbed and the chicken is glossy and fragrant. Stir in 2 tbsp toasted sesame seeds. Remove from heat.
    3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp fresh ginger, 3 cloves garlic, 1 tbsp gochujang, 1 tsp brown sugar, 2 tbsp toasted sesame seeds, 1 1/2 lb ground chicken
  • Remove the chilled rice from the pan using the plastic wrap as a sling. Cut into rectangles or squares, about 2x3 inches. Heat 3 tbsp neutral oil in a large non-stick or cast iron skillet over medium-high heat. Working in batches, fry the rice pieces for 3–4 minutes per side, pressing gently with a spatula, until deep golden brown and crispy on both sides.
    3 tbsp neutral oil
  • Arrange 3–4 crispy rice cakes in each bowl. Spoon the sesame chicken over and around the rice. Top with a generous mound of pickled cucumbers and carrots. Scatter 4 scallions and a pile of wonton strips over everything. Finish with a generous drizzle of the spicy mayo vinaigrette and an extra sprinkle of 2 tablespoons toasted sesame seeds. Serve immediately.
    4 scallions
Keyword chicken and rice, crispy rice, crispy rice bowl, rice bowl, sesame chicken