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This a simple and delicious recipe. Each bowl is colourful and full of flavours! A great dinner or lunch recipe.
1 cup sushi rice
¼ cup sushi seasoning
pinch of salt
2/3 cup, plus 2 tablespoons soy sauce
1 tablespoon canola oil
1 tablespoon honey
2 teaspoons grated ginger
2 chicken breasts
2 eggs
1 cup flour
2 cups panko bread crumbs
½ bag frozen shelled edamame
3 tbsp + 1 tsp Hemp Seeds
2 avocados, sliced
1 cucumber, sliced
1 spring onion finely chopped
2 tbsp kewpie mayo
1 tbsp sriracha or sweet chilli sauce
2 nori sheets, finely shreaded
The Marinade: In a medium bowl, combine ⅔ cup soy sauce, canola oil, honey, ginger, spring onion, 1 teaspoon hemp seeds.
Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for serving. Let the chicken sit 10 minutes.
The rice: Prepare per package instructions. When it’s finished, strain and stir through the rice wine vinegar, sugar, and salt until everything dissolves into the rice. Put rice into fridge to cool
The crispy chicken: Flatten the chicken breasts so they are an even thickness. Pour the flour onto a plate. Whisk the egg and pour onto a second plate and pour the panko and 3 tablespoons hemp seeds on a third with a pinch of salt and pepper. Coat the chicken first in flour, then egg, then panko, making sure every part is covered.
Fry chicken in batches until just cooked.
Add the edamame to the same skillet, cook until thawed, then add 2 tablespoons soy sauce. Cook another minute, then remove from the heat.
The spicy mayo: Stir together the sriracha and mayo in a small bowl. Add more sriracha if you like it spicy.
Assembly: When the chicken is nice and crispy, slice it into strips and add it to the bowl on top of the rice. Then add the sliced cucumber, edamame, avocado, seaweed, spring onions, sriracha mayo and hemp seeds.