Sushi bowls

Ingredients:

• 500g sushi rice
• 750mL water
• 60g sushi seasoning
• 240g cucumber, diced
• ½ nori sheet, shredded (use scissors)
• 40g Kewpie mayonnaise
• 1 x salt reduced soy sauce sachet per bowl

Topping

• 40g Teriyaki marinade
• 470g Diced chicken thigh meat – mix well and place on a lined baking tray, bake at 180’C for 20 minutes, cool.

Method:

1. Cook rice in water using a rice cooker or on the stove top
2. Once cooked, add sushi seasoning to rice and stir well
3. Place rice onto a flat baking tray, cover and place in fridge to cool
4. Prepare filling and once rice has cooled, portion rice into soup cups
5. Top with cucumber, then filling, shredded nori sheets and Kewpie mayonnaise
6. Serve with a sachet of salt reduced soy sauce.

Note: chicken can be substituted for 2 x 185g drained tins of tuna (any flavour).