Sushi bowl with crispy Sriracha chicken
A sushi bowl with crispy sriracha chicken and delicious crispy vegetables, flavored with soy sauce. Truly a healthy lunch.
Ingredients
Crispy sriracha chicken
- 1 chicken breast fillet
- 4 tablespoons flour
- 1 egg
- 4 tablespoons panko
- 1 teaspoon Sriracha spices 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 soy beans
- 125 grams seaweed salad
- crispy sriracha chicken recipe above
- salad sprinkles or sheets of nori optional
- 2 tablespoons soy sauce optional
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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