Sushi Rice Bowl with Chicken & Chili Crunch

This healthy, quick dinner is going to be one of your favourite leftover rice recipes. It’s fresh, delicious, and ready in 15 minutes. 

Serves 1

Prep time: 15 minutes

Cooking time: 10 minutes

Ingredients:

• 1 cup of leftover steamed rice
• 1 boneless chicken thigh
• ½ tsp cooking oil
• ½ tsp salt
• 1 tsp rice vinegar
• 1 tsp mirin
• ¼ tsp sesame oil
• Veggies (see chef’s notes)
• ½ tsp black sesame
• 1 tbsp Hakka-ish Garlic Chili Crunch

Method: 

1. Heat a pan over a high heat. Season the chicken with salt on both sides, add the oil to the pan, and place the chicken in skin side down. Put a pot or something heavy on top, this will give you really crispy skin, similar to brick chicken. Cook for approx 7 minutes, flip and cook for a further 1 minute.
2. Mix the mirin, rice vinegar and sesame oil, and stir through the rice, and place in a bowl. When the chicken is cooked, slice it it and place on the rice. Add whatever veggies you like, we added cucumber, edamame, radish, green onion and cilantro, but use whatever you have. 
3. Top with the Hakka-ish Garlic Chili Crunch, and the black sesame, and serve. This is great to eat straight away, or it makes a perfect weekday lunch. 

Chefs notes: Feel free to get creative with this one, this is a great way to use whatever leftovers you have, and it’s easily made vegan by swapping chicken for tofu.