CHARRED CHICKEN POKE BOWL

SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 4063kj COST $$$$$ 2 cups sushi rice

¼ cup honey

¼ cup soy sauce

¼ cup sushi seasoning

¼ cup fresh lime juice

600g chicken breast fillets, halved horizontally

300g corn cobbettes

1 bunch green onions

3 cups finely shredded green cabbage

1 mango, diced nori sheets, sliced red chilli, to serve

HONEY SESAME CASHEWS

1 cup cashews

1 tbsp honey

1 tbsp soy sauce

1 tbsp sesame seeds

1 Preheat oven to moderately slow, 160°C. Cook sushi rice following packet instructions. Set aside. 2 HONEY SESAME CASHEWS Line an oven tray with baking paper. Toss all ingredients on tray. Bake 15 mins, stirring halfway through, until golden and sticky. Remove, set aside to cool.

3 In a medium bowl, combine honey, soy, sushi seasoning and lime juice. Marinate chicken in ¼ cup honey soy mixture 5 mins. Toss remaining marinade through cooked sushi rice.

4 Heat a chargrill on high. Cook corn and onion 5 mins, turning, until charred and tender. Cut onions into batons. Grill chicken 5 mins each side or until cooked through. Slice into large pieces.

5 Serve rice topped with cabbage, chargrilled vegetables, chicken and mango. Top with honey sesame cashews. Accompany with nori sheets and chilli, if liked.