Instructions

01
Rinse the rice under cold water until the water runs mostly clear, then drain thoroughly.
02
Combine rice and water in a saucepan, bring to a boil, cover, and reduce to a bare simmer. Cook undisturbed for 17 minutes. Remove from heat and let steam, still covered, for 10 minutes.
03
In a small bowl, stir together rice vinegar, granulated sugar, and kosher salt until dissolved.
Herb says
Vinegar seasoning is what transforms plain rice into sushi rice. Add it while the rice is hot so it absorbs evenly.
04
Transfer hot rice to a wide bowl. Drizzle with the vinegar mixture, then gently fold with a spatula to combine. Let cool, uncovered, to room temperature.
05
Meanwhile, heat 1 tablespoon of neutral oil in a large nonstick skillet over medium heat. Add sliced onions and a pinch of salt; cook, stirring every few minutes, until deeply golden and sweet, about 15 minutes.
Herb says
Low and slow is the ticket for caramelization. Resist the urge to crank the heat, brown, not burn, is our mantra.
06
Scoot onions to the side, add remaining 1 tablespoon oil, then add chicken cubes in a single layer. Season with black pepper. Cook without moving for 2-3 minutes until bottom is golden, then stir and cook through, about 5 more minutes.
07
While chicken finishes, whisk together soy sauce, honey, grated ginger, and sesame oil in a small bowl.
08
Pour half the soy-ginger sauce into the skillet; toss chicken and onions to coat and cook until the sauce is glossy and mostly absorbed, about 1 minute.
Herb says
Adding sauce at the end keeps the glaze punchy and prevents burning, sugars go from caramelized to cremated in a blink.
09
To serve, divide the seasoned rice among 4 bowls. Top with glazed chicken, caramelized onions, and diced avocado. Drizzle each with remaining soy-ginger sauce.
10
Finish with sliced scallions and a sprinkle of sesame seeds. Serve immediately.

HERB

Rice, Rice, Baby!*

Ingredients

Instructions