Teriyaki Chicken Rice Salad
- 1 c sushi rice
- ¼ rice wine
- ¼ teriyaki sauce
- 4 cm piece of fresh ginger, grated
- 2 c cooked chicken
- 1 telegraph cucumber, deseeded and finely chopped
- 2 carrots, cut into match sticks
- 120 g spinach leaves
- 1 tbsp toasted sesame seeds
- 1 sheet nori
Rinse the sushi rice and then cook with water in a saucepan or rice maker until tender. Set aside to cool.
Combine the rice with the vinegar, sauce and ginger in a large bowl. Add the chicken, vegetables and seeds. Toss gently to combine and sprinkle with the finely shredded nori.