Crisped Chicken Pokebowl

Name: Crisped Chicken Pokebowl
Prep time: 25 min
Cook time: 15 min
Yield: 2
Ingredients: 2 cups Sushi rice, seasoned with rice vinegar and sugar; 2 Chicken breasts (or Salmon), sliced; 1 Avocado, sliced; 1/2 Cucumber, sliced; 1/2 Mango, diced; 4 Radishes, thinly sliced; 1/2 cup Edamame, cooked; Cornstarch (for coating chicken); Soy sauce and Sesame oil

Prep: 25 mins Cook: 15 mins Serves: 2

Ingredients

2 cups Sushi rice, seasoned with rice vinegar and sugar

2 Chicken breasts (or Salmon), sliced

1 Avocado, sliced

1/2 Cucumber, sliced

1/2 Mango, diced

4 Radishes, thinly sliced

1/2 cup Edamame, cooked

Cornstarch (for coating chicken)

Soy sauce and Sesame oil

Instructions

Prepare the Rice

Cook the sushi rice according to package instructions. While warm, gently fold in a mixture of rice vinegar, sugar, and salt. Let it cool to room temperature.

Crisp the Protein

If using chicken, toss the pieces in cornstarch. Sear in a hot pan with oil until crispy and golden. If using salmon, you can sear it or serve it raw (sushi-grade) depending on your preference.

Prep the Toppings

Slice the avocado, cucumber, and radishes. Dice the mango and ensure the edamame is cooked and shelled.

Build the Bowl

Start with a generous base of seasoned rice in each bowl.

Arrange the Ingredients

Group the avocado, cucumber, mango, radish, and edamame on top of the rice, leaving space in the center.

Serve

Place the crispy chicken (or salmon) in the center. Drizzle with soy sauce or your favorite ginger-soy dressing.