Sushi miso

Method

1. slice chicken. marinate 1 hr in fridge with 4tbsp light soy sauce3 tbsp rice vinegar1 Tbsp honey1tsp sesame oil2 garlic clovesfresh ginger2 tbsp olive oil.cook chicken in skillet. set asidewash 2 cups rice. put in pot with 2.5 cups water. bring to boil. simmer 12 mins with lid on.mix 2 tbsp rice vinegar, 1tbsp sugar, 1tsp salt and 2 tbsp miso paste.Add to cooked rice.
2. cool cooked rice on flat tray spread out. pan fry thinly sliced tofu for a few minutes either side in the left over pan juices from the chickengrate half a carrotthinly slice cucumberthinly slice acacadothinly slice cooked tofu
3. put nori sheet shiny side down and press rice ontop. Dip finger tips in water to avoid rice sticking to fingers. leave a few centimetres gap at the end and run water accross the gap at end with finger tips.put fillings on and roll with bamboo mat. slice with wet knife.