Poke bowl with Chicken Goujons Southern Fried
125 g (sushi)rice
100 ml rice vinegar
200 g Vivera Chicken Goujons Southern Fried
3 tbsp sunflower oil
150 g grated carrot
1 ready-to-eat avocado
100 g chilled edamame
Soy sauce, wasabi, salt and pepper to taste
Optional: 2 tbsp mayonnaise with 2 tsp sriracha sauce
Cook the rice according to the directions on the package. Stir 2/3 of the rice vinegar into the warm rice. Season with salt and pepper. Let the rice cool off in the fridge for 1 hour. Don’t feel like waiting? Then rinse the rice with cold water.
Heat sunflower oil in a frying pan and fry the chicken goujons on high heat for 5 minutes until done. Remove from heat. Peel the mango, slice the flesh along the pit and cut into cubes. Cut the avocados in half lengthwise and remove the pit. Scoop the pulp from the skin and slice it widthways. Cut thin strips of from the cucumber with a paring knife or cheese slicer.
Divide the rice in 2 bowls. Also divide the Chicken Goujons, cucumber, carrot, mango, avocado and edamame. Finish with a dash of soy sauce and add the remaining 1/3 rice vinegar, mix into a sauce.