SUSHI BOWL WITH POACHED CHICKEN AND SESAME SOY DRESSING

Recipe by Chef Kim Brennan | Shot by Sundae Studio

Fresh flavours that feel nourishing but wonderfully satiating, this dish is a nice one to mix in over winter when you’re needing something a little lighter that still satisfies. Build this sushi bowl to suit you – swap the chicken for golden- sesame tofu, use cucumber or miso-roasted pumpkin instead of the cabbage; take it to work for lunch in the sunshine or pop all the elements down on the dinner table and let everyone build their bowls themselves.

Short on time? Use tinned tuna and Kewpie mayonnaise instead of making your own. A perfect recipe to have up your sleeve to play with, and a great way to use leftover rice. This recipe can easily be doubled to feed the family or to have leftovers in the fridge ready for a busy week ahead.

INGREDIENTS

1x chicken breast

2 x bay leaves

1 tablespoon coriander seeds

1 cup (200g) jasmine rice uncooked

1 cup shredded cabbage (about one third of a quartered cabbage)

SEASAME-SOY DRESSING

2 tablespoons tahini

1 teaspoon miso paste

1 tablespoon rice wine vinegar

2 teaspoons sesame oil

2 teaspoons honey

1 teaspoon grated ginger

3 tablespoons water

SIMPLE MAYONNAISE

1 egg yolk

1 teaspoon dijon mustard

1 teaspoon rice wine vinegar

1 teaspoon white castor sugar

Pinch of salt

1/2 cup grape seed (or neutral oil of your choice)

TO GARNISH

2 tablespoons toasted sesame seeds

2 spring onions, finely sliced

1 nori sheet, finely shredded

Pickled ginger

Half and avocado, cut in half

METHOD

Cook the rice according to packet instructions.

For the chicken, place your chicken breast in a pot of cold water so it’s only just submerged. Add the salt, bay leaves and coriander seeds. Turn the heat to medium and once the water is just about to start to simmering, with steam coming off the water, turn the heat down slightly and let the chicken cook, continuing to hold
the water just on the edge of simmering for 10-15 minutes, until cooked through. Remove the breast from the water and set aside until cool enough to shred.

To make the dressing, combine all the ingredients in a small mixing bowl and whisk to combine. If it’s too thick, add a splash more water. Taste and adjust the seasoning to your liking. You’re looking for a smooth, thick dressing consistency. Set aside.

For the mayonnaise, place the egg yolk into a medium sized mixing bowl and add the mustard, vinegar, sugar and salt. Whisk to combine, then as you continue to whisk, slowly drizzle in the oil, being sure to keep the whisk in a consistent motion. The egg and the oil will begin to emulsify and turn to the consistency of mayonnaise. Continue until you’ve used up all your oil. Taste and adjust with salt, sugar or vinegar to your liking.

Now that you’ve got all your components ready, it’s time to build your bowl. Place half a cup of rice in your bowl and top with the shredded chicken. Add in your shredded cabbage and top with your quartered avocado, shredded nori sheets and pickled ginger. Add a good dollop of mayonnaise and a generous drizzle of your sesame-soy dressing. Finish with a sprinkle of toasted seeds, spring onions and a drizzle of sesame oil.

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SUSHI BOWL WITH POACHED CHICKEN AND SESAME SOY DRESSING

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