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Ingredients
Rice
- 200 g sushi rice
- 350 ml water
- 1 tbs rice wine vinegar
- ½ tsp caster sugar
Chicken Teriyaki
- 2 chicken thighs
- 2 tbs light soy sauce
- 1 tbs caster sugar
- 1 tbs mirin
- 1 garlic clove minced
Others
- 200 g sweet potato
- 1 tbs vegetable oil
- sea salt
- cracked black pepper
- ½ cucumber finely sliced
- ½ avocado sliced
- 1 cup edamame
- 1 tsp black sesame seeds
Instructions
- Peel and cut the sweet potato into bite sized pieces. Place into a bowl with oil and season with salt and pepper, toss thoroughly to combine. Set aside.
- Chop the chicken thighs into bite sized pieces. Place into a bowl with soy sauce, caster sugar, mirin and minced garlic. Stir thoroughly and set aside to marinate.
- Place the rice in a large glass or ceramic bowl, wash and drain with tap water until the water turns clear. Soak the rice in 350ml water for 10-15 minutes. Cover partially with lid and place bowl at the centre of the glass tray. Turn the dial to select auto cook program 12, Rice. Press the dial to confirm the program. Press Start button. Stir at beeps, at the end of the cooking, let stand 5 to 10 minutes, covered.
- Place a sheet on non-stick baking paper over the enamel tray. Place chicken pieces on one half of the enamel tray and sweet potato on the other half, spread out so everything is in a single layer. Put the wire rack onto the glass dish in the oven and place the enamel tray on top of the rack. Selection Combination menu 1, and dial in 10 minutes.
- Once the chicken and sweet potato have cooked, Season your rice with rice wine vinegar, sugar and a pinch of salt. Stir well to combine and spread out onto a plate too cool slightly.
- To assemble, place rice into a bowl, top with avocado, cucumber, edamame, sweet potato and chicken. Finish with a sprinkle of black sesame seeds
