Ingredients
- For the seasoned rice:
- 120g sushi rice
- 1½ tbsp rice vinegar
- Pinch of salt
- Pinch of sugar
- For the teriyaki chicken:
- 1 x 308g pack of Moy Park Skinless Chicken Fillets, sliced
- 100ml teriyaki sauce
- For the sushi bowls:
- 1 avocado, sliced
- ½ a cucumber
- 1 sheet of nori, cut into triangles
- 1 tbsp sesame seeds
- To serve:
- Pickled ginger
- Wasabi
Method
- Cook the rice according to package instructions. Drain well, then stir the vinegar, salt and sugar into the warm rice. Set aside to cool.
- In a bowl, combine the chicken slices with the teriyaki sauce. Stir to coat.
- 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.
- In the remaining quarter of each bowl, layer in some sliced avocado, chopped cucumber and nori pieces.
- Sprinkle the chicken with the sesame seeds and serve with pickled ginger and wasabi.