Chicken Sushi Bowl

Ingredients

• 2 – 4 oz (115 g) boneless, skinless chicken breasts
• 1 cup (250 mL) water
• 2 Tbsp (30 mL) rice vinegar or apple cider vinegar
• 2 Tbsp (30 mL) sweet white miso
• 1 Tbsp (15 mL) coconut oil
• 1 Tbsp (15 mL) cornstarch or arrowroot powder
• 1 tsp (5 mL) honey
• 1 tsp (5 mL) sesame oil
• 1 garlic clove, minced
• 1/4 tsp (1 mL) ground ginger
• 2 cups (500 mL) cooked brown rice, warm
• 2 sheets nori, cut or torn into squares or 1/4 cup (60 mL) whole kelp or dulse, sliced
• 2 carrots, julienned or shredded
• 2 avocados, pitted, peeled, and sliced
• 1 Tbsp (15 mL) sesame seeds
• 1/4 tsp (1 mL) chili flakes

Directions

1. Preheat oven to 400 F (200 C).
2. On large baking sheet, roast chicken until juices run clear, 15 to 20 minutes. Rest for 5 minutes before slicing or shredding.
3. For miso gravy, in medium saucepan, combine water, vinegar, miso, coconut oil, cornstarch or arrowroot, honey, sesame oil, garlic, and ginger. Whisking constantly, bring to a boil and cook for 30 seconds, until thickened. Cover and set aside. Reheat briefly before serving.
4. Build bowls with sections of cooked chicken, brown rice, nori, carrot, and avocado. Drizzle gravy over bowls and sprinkle with sesame seeds and chili flakes. Serve.