Teriyaki Chicken and Avocado Sushi Bowl with Pickled Ginger

Slice chicken into strips and place in a bowl with teriyaki marinade. Coat and set aside.

Tip! You can marinate for a few hours in the fridge if you have time.

Meanwhile, rinse and drain rice 3 times until water runs clear. Place rice and ³⁄₄ cups water in a saucepan over medium-high heat. Cover, bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand for 10 minutes. Slowly add mirin, lifting and turning rice with a spatula, until rice has cooled.

Tip! The rice should be coated in the mirin and have a glossy appearance.

Slice cucumber and carrot into ribbons using a peeler. Cut avocado in half and use a spoon to scoop out the flesh - thinly slice on a slight angle. De-string sugar snap peas.

Heat a little oil in a pan over medium high heat. Add marinated chicken and cook 6-7 minutes until chicken is browned and cooked through.

Divide sushi rice and vegetables between bowls, along with chicken. Garnish with mayo, pickled ginger and sesame seeds. Enjoy!

Slice chicken into strips and place in a bowl with teriyaki marinade. Coat and set aside.

Tip! You can marinate for a few hours in the fridge if you have time.

Meanwhile, rinse and drain rice 3 times until water runs clear. Place rice and ³⁄₄ cups water in a saucepan over medium-high heat. Cover, bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand for 10 minutes. Slowly add mirin, lifting and turning rice with a spatula, until rice has cooled.

Tip! The rice should be coated in the mirin and have a glossy appearance.

Slice cucumber and carrot into ribbons using a peeler. Cut avocado in half and use a spoon to scoop out the flesh - thinly slice on a slight angle. De-string sugar snap peas.

Heat a little oil in a pan over medium high heat. Add marinated chicken and cook 6-7 minutes until chicken is browned and cooked through.

Divide sushi rice and vegetables between bowls, along with chicken. Garnish with mayo, pickled ginger and sesame seeds. Enjoy!