Teriyaki Chicken Thigh Sushi Bowl

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.

Meanwhile, thinly slice the cabbage with a sharp knife or mandoline (see Kitchen 101). Halve the cucumber lengthwise, then thinly slice on an angle. Crush or finely chop the garlic. Thinly slice the chicken. Put the chicken, garlic and half the teriyaki sauce in a bowl, season with salt and pepper and toss to coat.

Meanwhile, combine 1 tbs white vinegar, 2 tsp vegetable oil and 2 tsp sugar in a large bowl and season with salt and pepper. Add the cabbage and cucumber and toss to combine.

Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Stir-fry the chicken for 3-4 mins until cooked through. Add the remaining teriyaki sauce and bring to the boil. Remove the pan from the heat.

Stir half the sesame seeds into the rice. Divide the sesame rice, chicken and salad among bowls. Scatter over the remaining sesame seeds and enjoy!

Get super-thin cabbage with a mandoline or use slow, fine strokes with a large sharp knife. The result is perfect for salad – light, crisp and easy to eat.