Miso Chicken Sushi Bowl

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

Miso Marinade
3 tablespoons miso paste
2 tablespoons Coles rice wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons sugar
2 teaspoons Ayam soy sauce
1 thumb-sized piece of ginger, grated

For the Bowl
4 Coles chicken thigh fillets
Olive oil for cooking
1 cup steamed rice
1 cucumber, sliced
2 radishes, thinly sliced
2 sheets Coles Sushi Nori roasted seaweed
2 tablespoons toasted sesame seeds
1 spring onion, thinly sliced

Method

In a bowl, whisk together the miso marinade ingredients until well combined. In a separate bowl, pour half of the marinade over the chicken thighs. Marinate for at least 30 minutes.

Heat a griddle pan or barbecue. Cook the chicken thighs until charred, caramelised, and cooked through. Allow to rest and slice thinly.

In a bowl, place a mound of steamed rice. Top with cucumber, radish, and a spoonful of the remaining marinade. Add the chicken and finish with toasted sesame seeds, nori, and spring onion.

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