Ingredients

Seasoned Rice

1 1/2 cups Brown rice, uncooked

1 tbsp Rice vinegar

1/2 tsp Salt

1/2 tsp Garlic powder

1 sheet Nori, finely minced

3 1/2 cups Water

Teriyaki Chicken

600g skinless chicken breast, cut into 1 inch pieces

1 bottle Teriyaki chicken marinade

Sushi Bowl

1 cucumber, cut into wedges

1 Large avocado, sliced

Sesame seeds, optional

2 sheets Nori, cut into triangles

Sriracha Mayo

1/3 cup Low Fat mayonnaise

1-2 tbsp Sriracha or Sweet Chilli Sauce

2 tsp Rice vinegar

Method

Place all ingredients for the seasoned rice in a rice cooker and set to cook. Alternatively place all of the rice ingredients into a saucepan with 3 1/2 cups water. Bring to a boil over high heat, then turn the heat to low and simmer with a tight fitting lid until all water has absorbed and rice has cooked through, about 15-20 minutes.

While the rice is cooking, place the chicken along with ½ cup teriyaki marinade into a large sauté panover medium heat. Sauté until the chicken is cooked through, about 8-10 minutes. Turn off the heat, drain off the liquid from the pan and coat the chicken with 1 cup of teriyaki sauce.

Mix all ingredients for the sriracha mayo in a small bowl.

Serve the chicken in a bowl over the rice along with the cucumber, avocado, and nori triangles, drizzled with sriracha mayo and sprinkled with sesame seeds.