Teriyaki Chicken and Avocado Sushi Poke Bowl with Pickled Ginger

Slice chicken tenderloins into strips. In a bowl combine soy/sake/mirin (sachet of brown liquid) with brown sugar and cornflour. Add chicken, mix to coat and set aside.

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

Rinse and drain rice 3 times until water runs clear. Place rice and 1¹⁄₂ 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. Add sushi seasoning, 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. Blanche edamame in boiling water for 2-3 minutes. Drain and season with salt.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

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 mayonnaise, pickled ginger and mixed sesame seeds. Enjoy!

Slice chicken tenderloins into strips. In a bowl combine soy/sake/mirin (sachet of brown liquid) with brown sugar and cornflour. Add chicken, mix to coat and set aside.

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

Rinse and drain rice 3 times until water runs clear. Place rice and 1¹⁄₂ 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. Add sushi seasoning, 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. Blanche edamame in boiling water for 2-3 minutes. Drain and season with salt.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

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 mayonnaise, pickled ginger and mixed sesame seeds. Enjoy!