Crispy Chicken Avocado Poke Bowl

• 180 g Sushi rice
• 2 tbsp Rice vinegar
• ½ tsp Fine sea salt
• 300 g Chicken thighs, boneless, skinless
• 1 Egg
• 60 g Panko breadcrumbs
• 3 tbsp Vegetable oil
• 2 tbsp Soy sauce
• 2 tsp Sesame oil
• 2 tsp Sesame seeds
• 1 medium Cucumber
• 120 g Edamame
• 1 large Avocado, ripe but firm
• 2 Spring onion
• 2 pieces Nori sheets

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with 360 ml water and a pinch of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Fluff the rice, then drizzle over the rice vinegar and fold through gently. Spread the rice over a tray or large plate to cool slightly while you prepare the toppings. It should be warm, not hot, when you build the bowls.
3. Put the edamame into a small pan of boiling water and cook for 3–4 minutes until tender, then drain well. Slice the cucumber into thin half-moons, slice the spring onions, and slice the avocado just before serving. Snip or slice the nori sheets into thin strips.
4. In a bowl, beat the egg with a pinch of fine sea salt. Coat the chicken thighs in the egg, then press into the panko breadcrumbs until well covered. Set aside on a plate while you heat the oil.
5. Heat the vegetable oil in a frying pan over medium-high heat. Fry the chicken for 4–6 minutes per side, until deep golden and cooked through with no pink in the thickest part. Rest for 2 minutes, then slice.
6. Whisk the soy sauce with the sesame oil and sesame seeds. Divide the rice between two bowls, then top with cucumber, edamame, avocado and sliced chicken. Spoon over the dressing and finish with spring onion and nori strips.

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