Cannabis-Infused Japanese Teriyaki Chicken Rice Bowl (Made Easy)

Terpene Pairing & Strain Suggestions

Limonene – enhances the sweetness of teriyaki
Caryophyllene – complements soy and ginger
Myrcene – deepens savory umami

Choose strains with citrus, sweet, and earthy terpene profiles.

Step 1: Decarboxylation

Ingredients

3g cannabis flower

Method

1. Preheat oven to 225°F (107°C)
2. Break cannabis into small pieces
3. Spread evenly on parchment-lined baking sheet
4. Bake 35–40 minutes
5. Allow cannabis to cool completely

Step 2: Cannabis-Infused Sesame Oil

Ingredients

½ cup sesame oil
Decarboxylated cannabis

Method

1. Heat sesame oil over very low heat in a saucepan.
2. Add cannabis.
3. Maintain 160–180°F.
4. Infuse gently for 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Set infused oil aside.

Step 3: Teriyaki Sauce

Ingredients

¼ cup soy sauce
2 tbsp brown sugar
1 tbsp honey
1 tbsp rice vinegar
1 tsp grated ginger
1 tsp minced garlic
1 tbsp cannabis-infused sesame oil

Method

1. Combine all sauce ingredients in a saucepan.
2. Simmer over medium heat for 3–4 minutes until slightly thickened.
3. Set aside.

Step 4: Cook the Chicken

Ingredients

1½ lbs boneless chicken thighs (cubed)
1 tbsp cannabis-infused sesame oil

Method

1. Heat oil in skillet over medium-high heat.
2. Add chicken pieces.
3. Cook 6–7 minutes until browned and cooked through.
4. Pour teriyaki sauce over chicken.
5. Toss and simmer 2 minutes until glazed.

Step 5: Assemble Bowl

Ingredients

2 cups cooked jasmine rice
½ cup shredded carrots
½ cup sliced cucumber
2 green onions (sliced)
1 tbsp sesame seeds

Method

1. Add rice to serving bowls.
2. Top with teriyaki chicken.
3. Add carrots and cucumber.
4. Sprinkle with green onions and sesame seeds.