Spice up your roast chicken leftovers with a fiery dressing and crispy sushi rice, topped with some fresh greens, this makes for a delicious and easy midweek meal.
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Serves
2
Sushi Rice
Water
Fine Sea Salt
Caster Sugar
Rice Vinegar
Sesame Oil
Third of a Leftover Roast Chicken
Mayonnaise
Light Soy Sauce
Sriracha
Lime
Black Sesame Seed
Spring Onion
Cucumber
Serves
2
Sushi Rice
Water
Fine Sea Salt
Caster Sugar
Rice Vinegar
Sesame Oil
Third of a Leftover Roast Chicken
Mayonnaise
Light Soy Sauce
Sriracha
Lime
Black Sesame Seed
Spring Onion
Cucumber
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Step 1.
Tip the sushi rice into a small mixing bowl and rinse with cold water. Repeat the process until the water runs clear. Tip into a non-stick or well seasoned frying pan (25cm) and cover with the water. Add fine sea salt, the sugar and rice vinegar. Cover with a lid and place over a medium heat.
Step 2.
Once boiling, reduce the heat to low and cook for 10 mins. Once 10 mins has passed, remove the lid and allow all of the residual steam to evaporate. Use a chopstick to create little holes throughout the rice and tip in a small amount of sesame oil into each. Cook the rice over a medium-low heat, undisturbed for 10-12 mins more, until the bottom layer is crispy and caramelised.
Step 3.
While the rice cooks, shred the chicken into bite-sized pieces and add to a bowl. Add the mayo, soy and hot sauce as well the juice and zest of half the limes. Mix well until the chicken has broken down a little and the mixture is well incorporated. Add the sesame seeds and have a taste, adjust with lime and sriracha as you like.
Step 4.
Dice the cucumber into 2cm pieces and finely chop the spring onions.
Step 5.
Divide the crispy rice between warm bowls, top with the spicy chicken, diced cucumbers and finely chopped spring onions. Cut the remaining lime in half and serve for squeezing.
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