Teriyaki chicken sushi salad

SERVES 4

• 1 cup medium grain brown rice

• 2 tbs salt-reduced soy sauce

• 1 tbs rice wine vinegar

• 1 tbs Woolworths pure honey

• 1 garlic clove, crushed

• 3cm ginger, finely grated

• 500g chicken breast fillets

• 5ml olive oil cooking spray

• 1 avocado, halved, deseeded, cut into 8 wedges

• 200g edamame salad, blanched

• 1 carrot, peeled into ribbons

• 1 Lebanese cucumber, roughly chopped

• 1/4 red cabbage, finely shredded

• 4 sheets nori, halved, cut into 8 strips

• 1 tsp sesame seeds, toasted (to serve)

• 1/4 cup drained sushi ginger (to serve)

Cook rice according to packet instructions. Drain.

Meanwhile, combine sauce, vinegar, honey, garlic and grated ginger in a shallow bowl. Add chicken and turn to coat.

Spray a large non-stick frying pan with oil and heat over medium heat. Cook chicken for 5 minutes on each side or until lightly charred and cooked through. Thinly slice.

Arrange rice, avocado, edamame, carrot, cucumber, cabbage, chicken and nori in bowls. Serve sprinkled with sesame seeds and topped with sushi ginger.