SUSHI BOWLS

SERVES 4 PREP 20 MINS + STANDING COOK 30 MINS MAKE IT FOR $4.25/SERVE

• 1½ cups cold water

• 1 cup short-grain rice, rinsed, drained

• ¼ cup rice vinegar

• 3 tsp caster sugar

• 1 tsp sea salt flakes

• 1 tbsp vegetable oil

• 500g chicken thigh fillets, cut into strips

• ½ cup teriyaki sauce

• 3 tsp toasted sesame seeds

• 1 carrot, thinly shredded

• 1 avocado, thinly sliced

• 1 Lebanese cucumber, small batons

• ¼ cup pickled ginger

• 1 sheet toasted nori, very finely shredded

• soy sauce, wasabi mayonnaise, to serve

1 In a medium saucepan, combine water and rice. Bring to the boil on medium, then reduce heat to low. Simmer, covered, 12-15 mins until tender. 2 Remove rice from heat, cover and set aside 10 mins. Stir in vinegar, sugar and salt. Keep warm. 3 In a large frying pan, heat oil on high. Saute chicken 4-5 mins. Add teriyaki sauce, stirring to coat. Cook 4-5 mins, stirring occasionally, until chicken is cooked through.

4 Spoon rice into serving bowls. Top with chicken and sprinkle with sesame seeds. Add carrot, avocado, cucumber, ginger and nori. Serve with soy sauce and wasabi mayonnaise.