Transform leftover chicken teriyaki into a satisfying Japanese rice bowl in minutes. Topped with egg, nori, and sesame.
Table of Contents
About This Recipe
This recipe is an arranged variation of our Teriyaki Chicken recipe. For the full teriyaki chicken recipe, see Teriyaki Chicken | Juicy & Glazed Japanese Classic Recipe.
A satisfying Japanese rice bowl built around leftover chicken teriyaki. The glossy, sweet-savory chicken pairs naturally with warm rice, and a few simple toppings — egg yolk or a soft-boiled egg, shredded nori, sesame seeds, and green onion — bring the bowl together with both flavor and texture.
The teriyaki sauce that soaks into the rice is part of what makes this so comforting. Optional additions like shiso, a drizzle of mayonnaise, or extra teriyaki sauce let each person adjust to their preference.
A complete meal that comes together in just a few minutes.
Ingredients (Serves 1–2)
-
Teriyaki chicken 1 piece
See : Teriyaki Chicken | Juicy & Glazed Japanese Classic Recipe - Cooked rice 1–2 bowls
-
Egg 1–2
(egg yolk or soft-boiled egg / onsen tamago also work well) - Shredded nori as needed
- White sesame seeds as needed
- Green onion, thinly sliced as needed
Optional
- Shiso leaves as needed
- Extra teriyaki sauce a small amount
- Mayonnaise a small amount
Instructions
| 1 |
 | Reheat the leftover teriyaki chicken in a frying pan or microwave, then slice into diagonal cuts or bite-sized pieces. Tip Reheating in a frying pan over medium-low heat helps restore the chicken's aroma and slight crispness. |
| 2 |
 | Serve warm rice into a bowl. |
| 3 |
 | Top the rice with shredded nori and shiso leaves if using, then arrange the chicken on top. Drizzle with a small amount of teriyaki sauce if desired. |
| 4 |
 | Finish with an egg yolk or soft-boiled egg, white sesame seeds, sliced green onion, and a small drizzle of mayonnaise if desired. |
Variations
For extra texture and nutrition, add grilled vegetables alongside the chicken — negi (Japanese long onion), shishito peppers, shiitake mushrooms, and similar vegetables work particularly well. A pinch of sansho pepper, yuzu kosho, or shichimi togarashi adds a fragrant, spiced note that complements the teriyaki glaze.