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Teriyaki Chicken Sushi Bowl – Moy Park Chicken

Moy Park Hero Divider

Teriyaki Chicken Sushi Bowl

Teriyaki Chicken Sushi Bowl

We’re about to ‘maki’ your day with our latest recipe… It has the ‘ricest’ flavour! Think our puns are embarrassing? That’s just how we ‘roll’...

Prep Time 20 Mins

Serves 2

Skill Medium

Ingredients

For the seasoned rice:
120g sushi rice
1½ tbsp rice vinegar
Pinch of salt
Pinch of sugar

For the teriyaki chicken:
1 x 308g pack of Moy Park Skinless Chicken Fillets, sliced
100ml teriyaki sauce

For the sushi bowls:
1 avocado, sliced
½ a cucumber
1 sheet of nori, cut into triangles
1 tbsp sesame seeds

To serve:
Pickled ginger
Wasabi

Method

Cook the rice according to package instructions. Drain well, then stir the vinegar, salt and sugar into the warm rice. Set aside to cool.
In a bowl, combine the chicken slices with the teriyaki sauce. Stir to coat.
Divide the sushi rice between two serving bowls, keeping it to one half of each bowl. Add half of the chicken to each bowl, keeping it to one quarter.
In the remaining quarter of each bowl, layer in some sliced avocado, chopped cucumber and nori pieces.
Sprinkle the chicken with the sesame seeds and serve with pickled ginger and wasabi.