About the Recipe
If you want to get into poke bowls but you're going to serve someone who isn't keen on fish, here's a fun way to do it. I use sushi rice as a base to add some extra flavour and teriyaki chicken and some Japanese tamagoyaki sweet omelette as the signature toppings plus avo, cucumber and some tomatoes - healthy, quick and fun.
Ingredients
400g-450g cooked rice
2 tbsp sushi vinegar
100g cucumber
1/4 tsp salt
1 small avocado
200g chicken breast
2 tsp plain flour
4 tsp vegetable oil
3 eggs
1 tbsp sugar
for the teriyaki sauce:
1 tbsp soy sauce
1 tbsp cooking sake
1 tbsp mirin
1/2 tbsp sugar
2 baby tomatoes, sliced into thirds for a
garnish (optional)
Preparation
combine 1 1/2 tbsp of sushi vinegar with the rice. mix gently until the vinegar has been absorbed and then set aside
halve the cucumber lengthways, deseed, then slice thinly.
place in a bowl, sprinkle with salt, mix and set this aside also for 10 mins
peel and halve the avocado lengthways, then remove the stone. finely slice and drizzle with 1/2 tbsp of sushi vinegar
cut the chicken breast in half lengthways and slice thinly, then
coat with the plain flour
heat 2 tsp of veg oil in a frying pan and fry the chicken for 2-3 mins, then add the soy sauce, cooking sake, mirin & sugar. cook until the sauce has almost evaporated
heat 2 tsp of veg oil in a frying pan, beat the egg and sugar together , then scramble the egg until firm
return to the cucumber. using your hand, squeee out any excess liquid
put 1/2 the sushi rice in each seving bowl. place 1/2 the teriyaki chicken on top, 1/2 the sliced avocado, 1/2 the cucumber, 1/2 the scrambled egg on the rice and garnish with the sliced baby tomatoes
repeat for your second bowl