A quick and easy alternative to the traditional sushi with a miso inspired dressing that packs a punch and offers your customers a take on traditional Japanese speciality.
INGREDIENTS
10 SERVES
- 500g Brown rice
Poached chicken
- 75g Miso paste
- 80g KNORR Concentrated Liquid Stock
- 2L Water
- 8 Chicken breast fillets, trimmed
Dressing
- 75ml Soy Sauce
- 100ml Olive oil
- 50g Miso paste, extra
- 75g Pickled ginger, finely sliced
- 75g Pickled daikon, finely sliced
- 150g Pickled vegetable (eg. carrot), finely sliced
- 25g Nori sheets, roasted, shredded
METHOD
Cook the rice, then cool completely.
Poached chicken
- Combine the miso paste with KNORR Concentrated Liquid Stock and water in a large pot.
- Poach the chicken, then remove and rest. Slice thinly.
Dressing
Make the dressing by combining soy, oil and extra miso paste.
To serve
Pour the dressing over the rice and fold through the poached chicken, pickled ginger, daikon and vegetable. Garnish with nori.
