Teriyaki Plant-Based 'Chicken' Sushi Bowl

Nutrition per serve

Ingredients

• 150g Japanese rice
• 150g red cabbage
• 1pcs Lebanese cucumber
• 2clov garlic
• 200g plant-based chicken-style strips
• 50ml teriyaki sauce
• 5g toasted sesame seeds
• 15ml vegetable oil
• 15ml white vinegar
• 15ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cabbage with a sharp knife or mandoline (see Kitchen 101). Halve the cucumber lengthwise, then thinly slice on an angle. Crush or finely chop the garlic. Put the chicken-style strips, garlic and half the teriyaki sauce in a bowl, season with pepper and toss to coat.
3. Step 3 — Toss salad
   Combine 2 tsp vegetable oil, 1 tbs white vinegar and 2 tsp sugar in a large bowl and season with salt and pepper. Add the cabbage and cucumber and toss to combine.
4. Step 4 — Cook chicken-style strips
   Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Stir-fry the chicken-style strips for 5 mins or until browned and warmed through. Add the remaining teriyaki sauce, 1 tsp sugar and 1 tbs water and bring to the boil, then remove the pan from the heat.
5. Step 5 — Serve up
   Stir half the sesame seeds through the rice. Divide the sesame rice, plant-based chicken and salad among bowls. Scatter over the remaining sesame seeds and enjoy!
6. Step 6 — Kitchen 101
   Get super-thin cabbage with a mandoline or use slow, fine strokes with a large sharp knife. The result is perfect for salad – light, crisp and easy to eat.

Allergens

Sojabohnen, Gluten, Sulfit, Wheat, Sesamsamen