Crispy chicken poké bowl

Preparation – 20 minutes

Fill the saucepan with water and bring the sushi rice to a boil. Check the packaging to see exactly how long the rice needs to cook, and how much water is required.

In a small bowl, combine 6 tablespoons of soy sauce, 4 teaspoons of sesame oil, and the juice of a lime.

Remove the edamame beans from their pods. Peel the carrots, and use a vegetable peeler to make ribbons.

Wash the cucumber and cut it into strips. Wash the radishes and cut them into quarters.

Add a generous amount of oil to a thick-based saucepan and heat to about 180 degrees celsius.

Remove any excess fat and sinew from the chicken fillets and make sure they are not too thick. Sprinkle the chicken fillets with salt and pepper and dip them in flour.

Beat 2 eggs. Dredge the chicken fillets through the beaten eggs, and then through the panko breadcrumbs. Make sure that the chicken fillets are completely coated.

Finishing the crispy chicken poké bowl – 20 minutes

Drain the sushi rice, if necessary, and leave to cool. Once cool, stir 3 tablespoons of sushi vinegar through the sushi rice.

Divide the sushi rice between 2 bowls and place the cucumber, radishes, edamame beans and carrot strings on top.

Deep-fry the breaded chicken fillets in the hot oil until they are cooked and nicely golden brown, then let them drain on kitchen paper. Cut the chicken fillets into pieces and place them on top of the bowl of rice and vegetables.

Dress with seasoned soy sauce and (black and white) sesame seeds and serve immediately. Enjoy!