Sweet Soy Chicken & DIY Sushi Rice Station
with Avocado, Pickled Carrot & Sesame Dressing
- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- Sulphites
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Take dinner into your own hands with a DIY rice bar starring juicy chicken and fluffy sushi rice. Layer your plate with creamy mashed avocado, crunchy red radish and zingy pickled carrot for a vibrant, texture-packed meal that lets everyone customise every single bite.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1
Carrot
1
Avocado
1
Red Radish
330 g
Chicken Breast
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Mixed Salad Leaves
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 tbs
rice wine vinegar (for the rice)
(Contains: Sulphites)
¼ cup
white wine vinegar (for the pickle)
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to
the boil. Add jasmine rice, stir, cover with a lid and
reduce heat to low.
• Cook for 10 minutes, then remove pan from heat
and keep covered until rice is tender and all the
water is absorbed, 10 minutes.
• Allow to cool slightly, then stir the rice wine vinegar
and generous pinch of sugar through the cooked
rice until coated.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• Using a vegetable peeler, peel carrot into ribbons.
• In a medium bowl, combine the white wine vinegar
and a good pinch of sugar and salt.
• Add carrot to pickling liquid. Add enough water to
just cover carrot. Set aside.
• Meanwhile, thinly slice radish.
• Slice avocado in half, scoop out glesh and
thinly slice.
• Place your hand flat on top of chicken breast and
slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook chicken steaks until cooked through,
3-6 minutes each side (cook in batches if your pan is
getting crowded).
• In the last minute, add sweet soy seasoning,
turning chicken to coat.
TIP: The chicken is cooked through when it is no longer
pink inside.
• In a second medium bowl, combine mixed salad
leaves with a drizzle of olive oil and white wine
vinegar. Season to taste with salt and pepper.
• Drain pickled carrot.
• Slice chicken.
• Bring everything to the table.
• Build your own plate with sushi rice, chicken, radish,
avocado slices, pickled carrot, mixed salad leaves
and sesame dressing to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Most found the dish delicious with a great combination of fresh flavours, though one reviewer noted it tasted a little bland overall.
- Suggestions: Several reviewers noted the avocado was unripe and difficult to use — it may be worth checking ripeness on arrival and setting aside to ripen further if needed. One reviewer suggested the dry chicken seasoning would work better as a marinade, and another recommended using short-grain sushi rice rather than jasmine rice for a more authentic result.
- Portions: One reviewer felt the chicken serve could be larger, and another noted the salad leaves were on the small side.
