Kelsey’s Rice Bowl

Kelsey, one of the best cooks I know, put this rice bowl together, and I make it so consistently that adding it to the collection of recipes seemed like a necessity. I’ll add my variations of this rice bowl later, but as the basis for a simple, healthy meal, this one of the best.

Kelsey’s Rice Bowl

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch, Main Course
Cuisine Asian
Servings 1


  • 1/2 avocado cubed
  • Pickled veggies see recipe, or onions, peppers and carrots in rice vinegar, salt, and sugar
  • 1/2 mango cubed
  • 1 c steamed rice

Chicken & Marinade

  • 2 boneless skinless chicken thighs or 1 boneless, skinless breast
  • 1 T soy sauce
  • 1 T fish sauce
  • 1 T ponzu optional
  • 1 T rice vinegar
  • 2 cloves garlic minced or smashed
  • 1 in ginger minced
  • 1 T spicy chili crisp
  • 2 t Szechuan peppercorns crushed (optional)


  • 1 T mayo
  • 1 T spicy/sriracha mayo
  • 2 t soy sauce
  • 2 t ponzu
  • 2 t rice vinegar
  • 1 T fried chili in oil
  • 1 T spicy chili crisp
  • 1 t sesame oil


  • Combine all ingredients for marinade in a large Ziploc or bowl. Let marinate for at least 15 minutes.
  • In a small bowl combine all ingredients for aioli. Cover and refrigerate.
  • Heat a cast iron or skillet to medium-high heat. Pat chicken dry with paper towels, then cook on each side for 4-6 minutes. After flipping to cook the other side, you can add some marinade to baste the chicken.
  • Pull chicken from heat. Let rest for 1 minute then slice.
  • Top rice with chicken, avocado, mango, pickled veggies. Drizzle aioli over top.
Keyword avocado, chicken, mango, rice

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