Teriyaki Chicken Sushi Bowl

Place rice in a saucepan with 310ml (1¼ cups) cold water over high heat and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is tender. Remove lid and divide into bowls immediately to cool down. While the rice is cooking, continue with step 2.

Toss chicken with cornflour to completely coat. Heat oil in a large frypan over medium-high heat. Add chicken and cook, turning, for 8–10 minutes or until cooked through.

Place teriyaki sauce in bowl. Add chicken and turn to completely coat in the sauce.

Thinly slice cucumber and spring onion. Quarter radishes. Halve avocado and scoop out flesh, taking care to keep the halves intact.

Peel and finely grate ginger and place in a bowl with rice wine vinegar. Stir to combine, then add cucumber, spring onion, radish and a pinch of salt flakes and toss to coat in the dressing.

Divide chicken between rice bowls and top with the pickled vegetables. Add an avocado half to each bowl and sprinkle with sesame seeds to serve.