Name: Teriyaki chicken rice salad
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1/2 cup (100g) sushi rice; 3/4 cup (180ml) water; 2 tablespoon rice vinegar; 2 tablespoon teriyaki sauce; 2 centimetre piece fresh ginger (10g), grated; 1 cup (160g) shredded skinless cooked chicken; 1 lebanese cucumber (130g), seeded, chopped finely; 1 carrot (120g), cut into matchsticks; 60 gram baby spinach leaves; 2 teaspoon sesame seeds, toasted; 1/2 sheet toasted seaweed (nori), shredded finely

Ingredients

1/2 cup (100g) sushi rice

3/4 cup (180ml) water

2 tablespoon rice vinegar

2 tablespoon teriyaki sauce

2 centimetre piece fresh ginger (10g), grated

1 cup (160g) shredded skinless cooked chicken

1 lebanese cucumber (130g), seeded, chopped finely

1 carrot (120g), cut into matchsticks

60 gram baby spinach leaves

2 teaspoon sesame seeds, toasted

1/2 sheet toasted seaweed (nori), shredded finely

Method

1.Rinse rice under cold running water until water runs clear; drain well.

2.Combine rice and the water in small saucepan, cover; bring to the boil. Reduce heat; simmer, covered, about 10 minutes or until rice is tender. Remove from heat; stand rice, covered, until cold.

3.Combine rice with vinegar, sauce and ginger in large bowl. Add chicken, cucumber, carrot, spinach and seeds; toss gently to combine. Season to taste. Serve rice salad sprinkled with seaweed.

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