This is an easy and nutritious family favourite full of colour and flavour.
Serves 4
1.5 cups sushi rice
2 x large crumbed chicken fillets / schnitzel
Slaw mix (bought or just shred up some cabbage and carrot)
4 x eggs
Pickled ginger
1 x small handful fresh Corriander
1 x handful dried Wakame
1 x lebanese cucumber - sliced
Furikake (or if not on hand just sesame seeds will do)
Tonkatsu sauce
1 x tablespoon Sesame oil
2 x tablespoons Mirin
Get your sushi rice cooking and and hard boil the eggs, then cool and shell them, slice in half, sprinkle some sea salt and pepper over them
Hydrate wakame in cold water for ten mins, then rinse and wring dry before chopping up.
Mix sesame oil and mirin in a small cup.
Fry the chicken until cooked through and slice up.
Place bed of slaw on one side of the bowl and add your eggs, cucumber, ginger, wakame on and around it and drizzle mirin dressing over top. Place your cooked rice on the other side of the bowl, place the sliced chicken on top and pour Tonkatsu sauce over the chicken and rice.
Sprinkle coriander over everything then Furikake (or sesame seeds).