Teriyaki chicken sushi bowl
Moy Park Skinless Chicken Fillets, sliced and coated in teriyaki sauce, then piled into bowls with sushi rice, nori, cucumber and avocado, served with wasabi and pickled ginger.
5 mins Prep Time 15 mins Cook Time 2 People Servings
Ingredients
Method
1.
Cook the rice according to
package instructions. Drain well, then stir the vinegar, salt and sugar into
the warm rice. Set aside to cool.
2.
In a bowl, combine the
chicken slices with the teriyaki sauce. Stir to coat.
3.
Divide the sushi rice
between two serving bowls, keeping it to one half of each bowl. Add half of the
chicken to each bowl, keeping it to one quarter.
4.
In the remaining quarter of
each bowl, layer in some sliced avocado, chopped cucumber and nori pieces.
5.
Sprinkle the chicken with
the sesame seeds and serve with pickled ginger and wasabi.
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