Hyland’s Sushi Bowl

By: Dion Hyland

Sushi RiceOBENTO Sushi seasoning
Chicken breast or thigh OBENTO Teriyaki marinade Chicken Schnitzel from the deli
CarrotCucumberSpring onionOBENTO Nori sheetsSushi ginger
OBENTO Tonkatsu sauce Lee Kum Kee Soy sauce Kewpie mayonnaiseKewpie Sriracha MayonnaiseSushi black sesame seeds

Cook sushi rice according to packing instructions. I prefer to seam the rice so its fluffy. Once rice is cooked, remove from heat and allow to cool slightly then transfer to a bowl and fold through OBENTO sushi seasoning and allow to cool completely.
Slice chicken into thin strip and mix through a good portion of OBENTO marinade and allow to marinade for a few hour or over night (according to bottle instructions) Once the chicken is finished marinading, place chick on a baking tray and bake on 180 degrees for about 10mins or until chicken is cooked, be careful no to burn the chicken. Once cooked remove from Oven and set aside. Pan fry chicken Schnitzel in oil until chicken is cooked. Allow to cool and slice thinly and also set aside.
Slice carrot into thin strips, quarter cucumber to desired thickness, thinly slice spring onion. Cut Nori sheets into 4 quarters or squares and slice thinly. Remove Sushi ginger from jar and dry with paper towel.
Place damp paper towel over cooled sushi rice and reheat via the microwave until just warm, Assemble sushi bowl with rice on bottom, and all other ingredients on top on rice (get creative). Once assembled, you can garnish your bowl with both normal and sriracha Kewpie mayonnaise, soy sauce, tonkatsu sauce and sesame seeds. I also add to dumplings on the side.Enjoy