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Ingredients
Rice
- 250 g sushi rice
- 2 tbsp rice vingegar
- 2 tsp caster sugar
- 1/2 tsp salt
- 2 tbsp furikake seasoning
Dressing
- 2 tbsp mayonaise
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp fish sauce
- 1 tbsp sriracha
- 1 tsp lemon juice
Toppings
- 1 avocado quartered and sliced
- 1/4 cucumber sliced and cut into half moons
- 4 eggs boiled for 7 minutes, cooled and halved
- 400 g cooked chicken
- 10 radish sliced
- 4 spring onions sliced
- coriander leaves
Instructions
- Place the rice in a fine mesh sieve and rinse under cold running water for a couple of minutes until the water runs clear. Tip the rice into a bowl, cover with plenty of water and leave to soak for 30 minutes. Drain. The rice is now ready to use.
- Add 250g sushi rice to 350ml of cold water in a saucepan and bring to the boil. Simmer for 10 minutes with the lid on. Turn off the heat but leaving the lid on, leave to stand for another 15 minutes. Important: Don't open the lid during the 15 minutes.
- While the rice is cooking, put the vinegar, sugar and salt in a small pan, gently heat whilst whisking to dissolve the sugar and salt. Remove from the heat.
- Once the rice is cooked, transfer immediately to a large mixing bowl and drizzle the vinegar mixture over the rice. Use a spatula to gently fold the rice using a slicing and lifting motion so you don't squash the rice, until the vinegar is evenly mixed through. Keep folding to help the cool the rice. Once cooled it's ready to use. Stir through the furikake seasoning.
- Whisk together the ingredients for the dressing.
- Divide between 4 bowls, add topping ingredients and serve with the dressing on the side.
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