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.