TeriPoke

By: Melis Zahr

For the Teriyaki Chicken:* 2 chicken breasts -cubed * 1/4 cup soy sauce * 2 tbsp honey* 2 tbsp sushi seasoning* 1 tbsp sesame oil* 1 tbsp grated ginger* 1 garlic clove, minced* 1 tbsp cornstarch
For the Bowl:* 2 cups sushi rice (cooked and seasoned with sushi seasoning)* 1 cucumber, thinly sliced* 2 medium carrots sliced thinly* 1/2 cup baby tomatoes, halved* 2 shallots, thinly sliced* 1/4 cup pickled red onions* 1/2 cup baked pumpkin, cubed* 1 avocado, sliced* 1/2 cup pineapple, cubed* 1 lime, cut into wedges* 1 tbsp sesame seeds (to garnish)

Prepare the Teriyaki Chicken * In a small saucepan, combine soy sauce, honey, sushi seasoning, sesame oil, grated ginger, and minced garlic. Bring it to a simmer over medium heat, stirring occasionally. Let it cook for 4-5 minutes to thicken slightly. * If you'd like a thicker sauce, mix cornstarch with water and add it to the sauce, stirring constantly until it thickens. * Let the sauce cool slightly. Then, marinate the chicken breasts in the sauce for at least 30 minutes or overnight for extra flavor. * Cook the chicken. Heat a grill or pan over medium heat. Cook the chicken for about 5-6 minutes
Prepare the Bowl * Cook sushi rice according to the package instructions. Once cooked, season it with sushi seasoning. Let it cool slightly. * Slice the cucumber, carrots, baby tomatoes, shallots, and avocado. * If using fresh pumpkin, bake the pumpkin slices in the oven at 190°C for 20-25 minutes until tender. * Prepare the pickled red onions (you can buy them pre-made or pickle red onions by soaking thinly sliced onions in a mixture of vinegar, sugar, and salt for at least 30 minutes)
Assemble the Bowl*Start with laying down a bed of rice in a bowl*Assemble all vegetables on top *Add the cooked chicken*Garnish with sesame seeds and a slice of lime