Japanese chicken on sushi rice
Rice, white, dry
½ cup(s), (preferably sushi), (100g)
2 tsp, (rice wine)
1 x 3 second spray(s)
Skinless chicken breast
300 g, (2 x 150g each)
100 g, trimmed
¼ cup(s), (tamari)
1 tsp, finely grated
½ medium, halved, thinly sliced
15 g, thinly sliced
1 individual, cut into thin strips
1 tsp, toasted
- Cook rice in a small saucepan following absorption cooking instructions on packet until liquid is absorbed and rice is tender. Add vinegar and sugar and gently stir to combine. Cover to keep warm.
- Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook chicken, turning, for 10–12 minutes or until cooked through. Transfer to a plate. Rest chicken for 5 minutes before slicing thickly.
- Boil, steam or microwave snow peas until just tender. Refresh under cold water. Drain. Whisk tamari, mirin, grated ginger and oil in a small jug.
- Divide rice among serving bowls. Top with chicken, snow peas, cucumber, pickled ginger and shallots. Serve drizzled with tamari mixture and sprinkled with seeds.