Teriyaki Chicken Sushi Rice Bowls
30 mins
4
Medium
Ingredients
- 1 ½ cups sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 1 tbsp olive oil
- 600g chicken thigh fillets, cut into bite-sized pieces
- 1 avocado, sliced
- 4 radish, sliced
- 1 carrot, cut into small sticks
- ½ cucumber, thinly sliced
- 2 spring onions, sliced
- 1 tbsp sesame seeds, lightly toasted in a dry frying pan
- 1 sheet nori, cut into thin strips
- Teriyaki Sauce
- ¼ cup soy sauce
- ¼ cup mirin
- 1 tbsp sugar
- 1 tsp grated ginger
- 1 clove garlic, crushed
- 1 tsp cornflour mixed with 1 tbsp water
Method
Rinse the sushi rice until the water runs clear, then cook according to packet instructions.
In a small bowl mix together the rice vinegar, sugar and salt, then stir into the rice and let cool slightly.
For the teriyaki sauce combine the soy sauce, mirin, sugar, ginger, and garlic in a small pot, bring to a boil then simmer for a few minutes. Stir in the cornflour slurry and cook until thickened.
Heat a film of olive oil in a pan and cook the chicken until browned and just cooked through. Pour over the teriyaki sauce and toss to coat.
Divide the sushi rice between bowls, top with teriyaki chicken, avocado, radish, carrot, cucumber, spring onions, sesame seeds, and nori.
