Teriyaki Chicken Poke Bowl

• 180 g Sushi rice
• 2 tbsp Rice vinegar
• 240 ml Water
• 300 g Chicken thighs, boneless, skinless
• 120 ml Teriyaki sauce
• 120 g Edamame
• ½ medium Cucumber
• 1 medium Carrot
• 2 Spring onion
• 1 Nori sheets
• 2 tsp Roasted sesame seeds
• 40 g Pickled ginger

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave, covered, for 10 minutes.
2. Tip the rice into a mixing bowl and drizzle over the rice vinegar. Fold gently to coat, then spread the rice out a little so it cools to warm room temperature while you prepare the toppings.
3. Bring a small saucepan of water to the boil and cook the edamame for 2 minutes, or until tender. Drain well and set aside.
4. Slice the chicken into bite-sized pieces. Heat a frying pan over medium-high heat, add the chicken and cook for 5 to 6 minutes, turning, until cooked through and lightly coloured. Pour in about two-thirds of the teriyaki sauce and simmer for 1 to 2 minutes until glossy and coating the chicken.
5. Halve the cucumber lengthways and slice. Peel the carrot, then cut into fine matchsticks; thinly slice the spring onion. Cut or snip the nori into thin strips.
6. Divide the rice between two bowls. Top with cucumber, edamame, carrot and the teriyaki chicken, then sprinkle over the spring onion, nori and roasted sesame seeds. Drizzle with the remaining teriyaki sauce and serve with pickled ginger on the side.

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