Recipe: Gather round for scattered sushi goodness

IT'S all about plate real estate. It is important not only to ensure your portion size is in check but also that the ratio of food groups is on par.

Make sure half your plate is made up of vegetables. This is great for your fibre intake and the more colours you can have, the better. This scattered sushi is super quick to throw together. Mix and match your vegies with any of your favourite protein combos like salmon, tuna or chicken. Prepping your own marinade will take 10 minutes, and making the sauce from scratch will maximise the benefits that honey, ginger and garlic have to offer.

Scattered sushi:

Serves 4

SCATTERED SUSHI INGREDIENTS: 600g boneless chicken thigh, 1 cup brown rice, 2 cups water, 1 avocado, 3 carrots thinly sliced, 1 cucumber thinly sliced, sesame seeds to garnish

HONEY SOY MARINADE INGREDIENTS: 3 tbs soy sauce, 1 tbs fresh grated ginger, 1 tbs honey, 1 garlic clove, crushed

METHOD: Dice chicken into small 3cm cubes.

Combine all the marinade ingredients and mix thoroughly.

Cover and then pop in the fridge for at least 1 hour.

Using a sieve, rinse the rice, then place it in a medium saucepan. Add water and bring to the boil, stirring every now and then.

Drop the heat and simmer uncovered for 25 minutes. While the rice is simmering, bring a large wok or pan to medium-high heat.

Add the chicken and marinade, stirring frequently for 5 minutes or until chicken is browned and cooked right through.

Remove from heat.

Take the saucepan of rice off the heat once the water is absorbed, and then stand on the bench for 5 minutes.

Assemble your scattered sushi with thinly sliced vegetables and sprinkle with sesame seeds.



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