A sushi bowl with crispy sriracha chicken and delicious crispy vegetables, flavored with soy sauce. Truly a healthy lunch.
Because the sushi with crispy chicken was so tasty and nowadays I just love sushi bowls, this time a delicious sushi bowl with crispy sriracha chicken was made for lunch.
The advantage of the sushi bowl over the sushi roll is that it is extra healthy because you add a delicious load of vegetables to it. Not only because it caries more vitamins, but also because it looks so festive. This way it's no longer a problem to eat extra veggies at lunchtime.
Chicken spiced up with
sriracha
Sriracha is a spicy flavor with chillies and garlic. Because sriracha is quite spicy, I mixed it with panko so that the taste became a little less exuberant. That made it a delicious lunch bowl for the kids too.
In addition to chicken and sushi rice, the bowl contained soybeans, avocado, cucumber, nori and very thinly sliced beets this time. A little bit of soy sauce to give everything extra spice and my bowl was ready.
And if you've already made the sushi rice in advance, it will take approximately 10 minutes to assemble your lunch.
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Sushi bowl with crispy Sriracha chicken
Ingredients
Crispy sriracha chicken
- 1 chicken breast
- 4 tablespoons flour
- 1 egg
- 4 tablespoons panko
- 1 teaspoon Sriracha sauce or more to taste
- 100 ml sunflower oil
Sushi bowl with crispy sriracha chicken
- 250 grams sushi rice cooked
- ½ avocado cut into small cubes
- ½ cucumber cut into thin slices
- 2 beetroot cut into thin slices
- 100 grams soybeans
- 125 grams seaweed salad
- crispy sriracha chicken recipe above
- salad sprinkles or sheets of nori optional
- 2 tablespoons soy sauce optional
Ingredients you need per step are listed below the step in Italic
Instructions
Crispy sriracha chicken
- Cut the chicken fillet into strips.
- Prepare 3 bowls.
- Fill the first bowl with flour and the second with a beaten egg.
- In the third bowl mix the panko with the sriracha spices.
- Get each piece of chicken fillet first through the flour, then through the egg and finally through the panko mixture.
- Fill a frying pan with the oil on medium high heat and fry the chicken fillet until brown and crispy.
- Drain them on a kitchen paper.
Sushi bowl with crispy sriracha chicken
- Put the sushi rice at the bottom of the bowls.
- Divide the avocado, cucumber, beetroot, soybeans and seaweed salad over the sushi rice.
- Add the crispy sriracha chicken.
- Finally, add the soy sauce and salad sprinkles if you wish.
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