Chicken Teriyaki Avocado Poke Bowl

• 180 g Sushi rice
• 300 ml Water
• 300 g Chicken thighs, boneless, skinless
• 1 tbsp Sesame oil
• 45 ml Soy sauce
• 45 ml Mirin
• 20 g Brown sugar
• 200 g Cucumber
• 1 large Avocado, ripe but firm
• 2 Spring onion
• 2 tsp Roasted sesame seeds
• 1 piece Nori sheets

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 10 minutes. Remove from the heat and leave, covered, for 10 minutes.
2. Meanwhile, cut the chicken into bite-size pieces. Heat the sesame oil in a large frying pan over medium-high heat, add the chicken and cook for 6 to 8 minutes until golden and cooked through. Transfer to a plate.
3. In the same pan, stir together the soy sauce, mirin and brown sugar and bring to a lively simmer. Bubble for 1 to 2 minutes until glossy and slightly thickened. Return the chicken to the pan and toss for 30 to 60 seconds until well coated.
4. Thinly slice the cucumber and slice the avocado. Finely slice the spring onions and shred the nori into thin strips with scissors. Divide the rice between two bowls.
5. Top each bowl with the teriyaki chicken, cucumber and avocado. Finish with spring onion, roasted sesame seeds and nori. Serve straight away while the chicken is warm and the rice is fluffy.

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