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Sushi bowl with crispy Sriracha chicken
Andréa
A sushi bowl with crispy sriracha chicken and delicious crispy vegetables, flavored with soy sauce. Truly a healthy lunch.
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of
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Prep Time
15
mins
Cook Time
10
mins
Total Time
25
mins
Course
Lunch
Cuisine
Japanese
Servings
2
persons
Calories
1004
kcal
Ingredients
1x
2x
3x
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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