Poke Bowl with smoked chicken

Ingredients

• 300 g sushi rice
• 2 tbsp rice vinegar (for the rice)
• 1 tsp sugar
• Pinch of salt
• 300 g smoked chicken (ready-made, from the butcher or supermarket)
• 1 avocado
• 1 cucumber
• 6 radishes
• 100 g edamame (frozen, thawed)
• 2 spring onions
• 2 tbsp sesame seeds
• Chili flakes to taste
• 3 tbsp soy sauce (for the dressing)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (for the dressing)
• 1 tsp honey
• 0.5 tsp ground ginger

Instructions

1. 1

   Cook the sushi rice according to the package instructions. Rinse the rice well under cold water until the water runs clear. Then cook with the correct amount of water and let it rest covered for 10 minutes after cooking.Stir the rice vinegar, sugar and a pinch of salt through the warm rice. Use a wooden spoon and fold them in gently so the grains stay intact. Let the rice cool to room temperature.Make the dressing: mix the soy sauce, sesame oil, rice vinegar, honey and ground ginger in a small bowl. Stir well and taste to make sure it's balanced. Add a few extra drops of honey if you prefer it a bit sweeter.Pull the smoked chicken apart with your hands or two forks into nice strips. Put them in a small bowl and toss with two tablespoons of the dressing. Let it sit while you prepare the vegetables.Slice the cucumber into thin half-moons, cut the avocado into slices and slice the radishes very thinly. Slice the spring onions on the diagonal. Pat the edamame dry if you use them from the freezer.Divide the rice among the bowls. Arrange the smoked chicken, cucumber, avocado, radishes and edamame neatly next to each other. Take your time with this step—the presentation matters too.Drizzle the remaining dressing over the bowls. Sprinkle with sesame seeds, spring onion and optionally a pinch of chili flakes for extra heat. Serve immediately.