Chicken Sushi Salad with Miso Vinaigrette
This Japanese inspired sushi bowl is an ideal addition to your casual dining lunch menu.
Cafe/Takeaway
Casual Dining
Australian
Ingredients per serve
Chicken Sushi Salad with Miso Vinaigrette
−
+
€0.0
Method
Brown rice
/g
500.0 g
0%
Poached chicken
Miso paste
/g
75.0 g
0%
KNORR Concentrated Liquid Stock 1 kg
/g
80.0 g
0%
Water
/l
2.0 l
0%
Chicken breasts fillets, trimmed
/x
8.0 x
0%
Dressing
Soy sauce
/ml
75.0 ml
0%
Olive oil
/ml
100.0 ml
0%
Miso paste, extra
/g
50.0 g
0%
To Serve
Pickled ginger, finely sliced
/g
75.0 g
0%
Pickled daikon, finely sliced
/g
75.0 g
0%
Pickled vegetable (eg. carrot), finely sliced
/g
150.0 g
0%
Nori sheets, roasted, shredded
/g
25.0 g
0%
/
Method
-
Brown rice 500.0 g
Poached chicken
-
Miso paste 75.0 g
-
Water 2.0 l
-
Chicken breasts fillets, trimmed 8.0 x
Dressing
-
Soy sauce 75.0 ml
-
Olive oil 100.0 ml
-
Miso paste, extra 50.0 g
To Serve
-
Pickled ginger, finely sliced 75.0 g
-
Pickled daikon, finely sliced 75.0 g
-
Pickled vegetable (eg. carrot), finely sliced 150.0 g
-
Nori sheets, roasted, shredded 25.0 g
Preparation
-
Method
- Cook the rice, then cool completely.
-
Poached chicken
- Combine the miso paste with KNORR Concentrated Liquid Chicken Stock and water in a large pot. Poach the chicken then remove and rest. Slice thinly.
-
Dressing
- Make the dressing by combining the 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.
