Posted by Roswell Studios on




Pickled Cucumbers

  1. Slice cucumbers lengthwise into thin slices. The thinner the better. Using a mandolin is a great option if you have one.

  2. Whisk rice vinegar, salt, honey, and sesame seeds into a bowl

  3. Add cucumbers to bowl of vinegar mixture and place in fridge until time to plate

Chicken Bowls

  1. Place chicken thighs in plastic bag with ½ cup Bachan’s sauce, 2 tsp. ginger, and place in the fridge for 4-12 hours (overnight works best)

  2. Add mushrooms to marinade bag 1-2 hours before preparation begins

  3. Preheat grill to medium-high heat

  4. Prepare rice as desired, set aside if it finishes early

  5. Once grill is preheated, add chicken thighs and cook for 12 minutes each side, making sure internal temperature hits at least 165 degrees Fahrenheit

  6. Place mushrooms on the grill for the last 5 minutes just to give a little heat and color to them


  1. Divide rice amongst 4 bowls

  2. Slice mushrooms , avocado, and chicken thighs and add to the top of the rice

  3. Add a few cucumber slices to bowls, making sure to shake off excess vinegar first

  4. Garnish with furikake (or toasted sesame seeds), red pepper flakes and sliced green onion

  5. Enjoy!


1 lb chicken thighs
6-8 shiitake mushrooms
2 tsp. grated ginger
½ cup Bachan’s Japanese BBQ Sauce
2 cup cooked white rice
1 avocado
furikake seasoning or toasted sesame seeds
red pepper flakes
green onion

Pickled Cucumbers
2 Persian or English cucumbers
¼ cup rice vinegar
½ tsp. salt
1 tbsp. toasted sesame seed
1 tsp. honey

Prep Time: 30 min (plus 4-12hrs marinating time)
Cook Time: 25 min.
Serves 4