CHICKEN SUSHI BOWLS
Chicken sushi bowls make a great midweek dinner. They’re simple, flavoursome and easily customised – even those that don’t like sushi will enjoy them!
Tender pieces of chicken thigh are coated in cornflour and fried until crisp, before being coated in a tasty honey soy sauce.
Serve the chicken on rice (I used a combination of brown and wild rice), then add some creamy Asian slaw on the side.
Finish with edamame beans, avocado, pickled sushi ginger and a sprinkle of sesame seeds. Add some Japanese mayo too, if you like.
You can also top with shredded dried seaweed for a touch more authenticity!
CHICKEN SUSHI BOWLS
Chicken sushi bowls make a great midweek dinner. They’re simple, flavoursome and easily customised - even those that don’t like sushi will enjoy them!
Ingredients
CHICKEN
- 1/3 cup boiling water (80ml)
- 3 Tbsp soy sauce
- 2 1/2 Tbsp honey
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp chicken stock powder
- 550 g boneless, skinless chicken thighs (1lb 3oz)
- 3 Tbsp cornflour
- 3 Tbsp peanut oil
SALAD
- 400 g (approx) Asian-style slaw mix with dressing (14oz)
- 1 avocado
- 2/3 cup frozen shelled edamame beans (100g)
TO SERVE
- 2 X 250 g microwave pouches brown (or brown and wild) rice (2 x 8.8oz)
- 2 Tbsp picked sushi ginger (optional)
- Japanese mayo (optional)
- 2 tsp sesame seeds
Instructions
PREPARE CHICKEN
Place water, soy sauce, honey, vinegar, sesame oil and stock powder in a jug. Whisk until well combined.
Dice chicken into 2-3cm / 1in pieces and place in a bowl. Season with salt and pepper and add cornflour. Toss to coat.
PREPARE SALAD
Place slaw in a large bowl, add dressing and toss to combine. Dice avocado. Place edamame beans in a heatproof bowl and cover with boiling water.
COOK CHICKEN
Heat peanut oil in a large frying pan or wok on medium-high. Fry chicken until browned all over and almost cooked through (about 5 minutes). You may need to do this in two batches.
Drain any excess oil from pan, then add sauce. Simmer rapidly for 2-3 minutes, until sauce has thickened a little.
SERVE
Microwave rice according to instructions on packet. Drain edamame beans well.
Place rice in one half of each serving bowl and top with chicken and sauce. Place slaw, avocado and edamame in the other half. Add ginger and a drizzle of Japanese mayo, if using. Sprinkle with sesame seeds.
Recipe Notes
WINE MATCH: Try a Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce. Make sure stock powder is gluten-free and use gluten-free cornflour. The dressing in Asian-style slaw mixes isn’t usually gluten-free - replace with your favourite gluten-free mayonnaise or sesame dressing instead. Ensure Japanese mayo is gluten-free.
INGREDIENT SWAPS / NOTES: Chicken could be swapped for 450g / 1lb prawns or diced salmon (reduce cooking time a little). For a more authentic sushi bowl, top with some shredded dried seaweed.
STORING AND REHEATING: Chicken, rice and sauce can be refrigerated together and reheated in the microwave. Keep salad ingredients separate and add just before serving.
