Chicken Poke Bowl

• 180 g Sushi rice
• 300 g Chicken breast
• 2 tbsp Rice vinegar
• 2 tsp Caster sugar
• 3 tbsp Soy sauce
• 2 tsp Toasted sesame oil
• 1 Lime
• 1 medium Cucumber
• 1 large Avocado, ripe
• 3 Spring onion
• 2 tsp Sesame seeds

1. Rinse the sushi rice in cold water until the water runs mostly clear. Cook it in a saucepan with water according to the packet directions, then cover and rest off the heat for 10 minutes.
2. While the rice cooks, poach the chicken in gently simmering water for 12 to 15 minutes until cooked through. Lift out, rest for 5 minutes, then slice or pull into bite-sized pieces.
3. In a bowl, whisk together the rice vinegar, caster sugar, soy sauce, toasted sesame oil and the juice of the lime. Stir until the sugar dissolves, then toss the chicken through the dressing.
4. Fluff the rice and divide between two bowls. Finely slice the cucumber, dice the avocado, and thinly slice the spring onion.
5. Top each bowl with the dressed chicken, cucumber and avocado. Finish with spring onion and sesame seeds, then serve straight away.

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