INGREDIENTS
Rice:
80g sushi rice
120 ml water
1 tbsp rice vinegar
1 tsp powdered sugar
1 pinch of salt
SWAP Teriyaki Chicken:
1 SWAP Chicken filet
1 tbsp cornstarch
50 ml soy sauce
40 ml water
2 tbsp powdered sugar
1/2 tsp ground ginger
Toppings:
50g cooked edamame
1 carrot
1/4 cucumber
1/4 mango
Pickled red onion
Black sesame seeds
Fresh cilantro
Sauce:
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp maple syrup
1 small piece of fresh grated ginger
DIRECTIONS
1. Rinse the rice several times until the rinsing water runs clear, then drain.
2. Place the rice and cold water in a saucepan and cover. Bring to a boil, let boil for 5 minutes, then reduce to very low heat and continue cooking for 10 minutes without removing the lid. Once the cooking time is up, remove from the heat and let rest for 10 minutes with the lid on.
3. Heat the rice vinegar with the sugar and salt in a small saucepan until the sugar is completely dissolved. Let cool. Pour the vinegar mixture over the rice and gently mix to avoid crushing the grains. Set aside until plating.
4. Prepare the SWAP Chicken filet. Preheat the oven to (350°F). Dilute the cornstarch with 1 tbsp of water. In a bowl, mix the soy sauce, water, diluted cornstarch, sugar, and ground ginger.
5. Cut the SWAP filet into cubes. Mix with the marinade to coat them well and then place on a baking sheet lined with parchment paper. Bake for 12 minutes, until nicely caramelized.
6. Sauce: Mix all the ingredients in a bowl.
7. Prepare the toppings. Peel the carrot, then make ribbons using a peeler. Slice the cucumber thinly. Cut the mango into cubes. Chop the cilantro.
8. In a large bowl, arrange the rice, vegetables, teriyaki SWAP Chicken cubes, and garnish with pickled onion, sesame seeds, and chopped fresh cilantro.