Avocado & Miso Chicken Donburi
40 mins
4
Medium
Ingredients
- 1 ½ cups sushi rice
- 2 tbsp mirin
- 1 tbsp sugar
- ½ tsp salt
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp honey
- 1 clove garlic, crushed
- 1 tsp grated fresh ginger
- 1 tbsp oil
- 600g chicken thigh fillets, chopped into bite size chunks
- 1 avocado, sliced
- 1 red capsicum, diced
- 2 spring onions, sliced
- 1 tbsp sesame seeds, lightly toasted in a dry frying pan
Method
Rinse the sushi rice and then cook according to packet instructions.
Combine the mirin, sugar, and salt together in a small bowl, then stir into the cooked rice and let cool slightly.
To make the miso glaze, whisk together miso paste, soy sauce, mirin, honey, garlic, and ginger.
Heat the oil in a frying pan over medium heat and cook the chicken until golden and cooked through.
Pour over the miso glaze and cook for a few more minutes until caramelised.
Divide the sushi rice into bowls, top with miso chicken, avocado, capsicum, spring onions, and sesame seeds. Serve immediately.
