Teriyaki Chicken Sushi Bowl
Our go-to family favourite bowl is so easy to prepare. Throw in some extra veg from the fridge or serve with kimchi for an extra hit of probiotic goodness.
Recipe
1
Cook Rice
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.
2
Cook Chicken
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.
3
Glaze Chicken
Place teriyaki sauce in bowl. Add chicken and turn to completely coat in the sauce.
4
Prepare Vegetables
Thinly slice cucumber and spring onion. Quarter radishes. Halve avocado and scoop out flesh, taking care to keep the halves intact.
5
Pickle Vegetables
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.
6
Plate Up
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.