Our go-to family favourite bowl is a total cinch to prepare. We mean, it's so easy even the kids could do it (with supervision, of course!). Throw in some extra veg from the fridge or serve with kimchi for an hit of probiotic goodness and you'll have won the weeknight.
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 rice is cooking, continue with step 2.
Toss chicken in 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, using tongs, turn to completely coat in 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. Place in a bowl with rice wine vinegar and stir to combine. Add cucumber, spring onion, radish and a pinch of salt flakes and toss to coat in 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.