Hiyashi Chicken Rice Bowl with Sesame Dressing
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Ingredients
- 500 g chicken breast fillets
- 1 cucumber, julienned
- 150 g cherry tomatoes, halved
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- 1 tsp caster sugar
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 493 kcal
- Protein
- 36 g
- Carbohydrate
- 63.7 g
- of which sugars
- 3.5 g
- Fat
- 9.6 g
- of which saturates
- 1.7 g
- Fibre
- 2.5 g
- Salt
- 1.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack, then spread on a tray to cool completely.
- 2
Put the chicken breasts in a pan, cover with water and bring to a gentle simmer. Poach for 12-15 minutes until no pink remains, then lift out, cool slightly and shred into strips.
- 3
Whisk the soy sauce, rice vinegar, sesame oil, 1 tbsp of the toasted sesame seeds and the caster sugar together to make the dressing.
- 4
Divide the cooled rice between four bowls and arrange the shredded chicken, cucumber and cherry tomatoes on top.
- 5
Spoon over the sesame dressing and scatter with the remaining sesame seeds.
- 6
Serve cold or at room temperature.
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