Chicken and brown rice sushi bowl Preparation time: 15 mins Cooking time: nil
½ avocado, stoned, peeled
juice of ½ lime, plus extra lime wedges to serve
Sea-salt flakes and freshly ground black pepper, to season
1 cup cooked brown rice, cooled or warm
½ carrot, peeled, cut into matchsticks or coarsely grated
½ small Lebanese cucumber, thinly sliced
1 small cooked skinless chicken breast fillet, cooled, thinly sliced
2 Tbsp pickled ginger
¼ small red onion, thinly sliced
½ tsp black or white sesame seeds
¼ cup small mint leaves
¼ - ½ sheet yaki nori for sushi
2 Tbsp water
2 tsp instant miso soup paste (available in supermarkets in the Asian isle)
2 tsp lime juice
¼ tsp sesame oil
¼ long red chilli, seeded, finely diced
1 Dice avocado and transfer to a bowl. Add lime juice and season with salt.
2 Combine all dressing ingredients in a jar and shake until well combined.
3 Spoon rice into two serving bowls. Top with carrot, cucumber, chicken, avocado, ginger, onion and sesame seeds. Drizzle over half of the dressing. Top with mint.
4 Use a pair of scissors to finely shred nori. Scatter over the top of the salad and serve with lime wedges and remaining dressing to add as desired.
instant misu soup paste is available in supermarkets in the Asian isle