Poke bowl

Ingredients

• 3 cups sushi rice
• 100ml rice wine vinegar
• 4 tablespoons sugar
• 2 tablespoons salt
• 2 cups Shredded iceberg lettuce
• 1 large Lebanese cucumber thinly sliced
• 2 large carrots peeled and thinly sliced
• 1 ripe avocado thinly sliced
• 1 sheet of nori
• 4 chicken breasts
• 1/4 cup Sesame oil
• 1/2 cup Kecap manis
• Water for rice cooker
• 1 jar of sushi ginger to decorate on bowl
• 1/2 red onion ver thinly sliced

Method

1. Cook rice in rice cooker as per manufactures instructions.
2. To make the pickles and rice seasoning mix the vinegar sugar and salt together with a tiny bit of hot water to dissolve. Pour half over your rice and fluff the rice. Leave in rice cooker on warm. Add 1 cup of boiling water into the remaining vinegar mix
3. Add sliced cucumber and carrot red onion to a container and pour pickle mixture over. Place in the fridge until ready to serve.
4. Shred lettuce and slice avocado and set aside in a bowl.
5. Slice chicken breast into strips and pan fry in sesame oil until both side are golden and chicken is cooked. Then, pour over some kecap manis into the pan full of chicken. Simmer gently for a few minutes.
6. Remove the chicken from the pan and slice into bite sized pieces, return the chicken to the pan and cover with heat off.
7. To assemble the bowls, place rice in the bottom and decorate the pickled veggies, chicken, lettuce and ginger on top of the rice.
8. LASTLY, squirt kewpie mayonnaise over the whole bowl or to your liking. Now serve.That’s it!!

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE 300G