Chicken Nugget Sushi Rice Bowls
These chicken nugget sushi rice bowls are a fun, easy fakeaway-style dinner made with crispy chicken nuggets, sushi rice, Japanese-style omelette, avocado, edamame and wasabi mayo. A quick and flavour-packed weeknight meal the whole family will love.
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Equipment
- Medium saucepan
- Frying pan
- Small mixing bowl
- Knife
- Chopping board
Ingredients
- 250 g sushi rice
- 12 chicken nuggets
- 2 tbsp mayonnaise
- 1 tsp wasabi
- 150 g frozen edamame beans
- 4 eggs
- 1 tsp soy sauce
- 1 tsp mirin
- ½ tsp sugar
- 1 tbsp oil
- 1 avocado peeled and roughly chopped
- Sushi ginger to serve
- Soy sauce to serve
- Sushi nori to serve
Instructions
Cook the sushi rice
- Add the sushi rice and 330ml cold water to a saucepan.
- Bring to the boil, then reduce the heat and simmer with the lid on for 10 minutes.
- Turn off the heat and leave to stand with the lid on for another 10 minutes.
Cook the chicken nuggets
- Cook the chicken nuggets according to packet instructions until crisp and golden.
Make the wasabi mayo
- Mix together the mayonnaise and wasabi in a small bowl.
Prepare the edamame beans
- Defrost the edamame beans according to packet instructions.
Make the Japanese-style omelette
- Beat together the eggs, soy sauce, mirin and sugar.
- Heat the oil in a frying pan and pour in the egg mixture. Cook until set, doing this in two batches if you’d like thinner omelette layers.
- Slide the omelette onto a chopping board, roll up and slice into spirals.
Assemble the bowls
- Spoon the sushi rice into bowls.
- Top with the chicken nuggets, sliced omelette, edamame beans and avocado.
- Add spoonfuls of wasabi mayo, then finish with sushi ginger, crumbled nori and soy sauce to taste.
Nutrition Facts
Chicken Nugget Sushi Rice Bowls
Amount per Serving
Calories
672
% Daily Value*
Fat
32
g
49
%
Saturated Fat
5
g
31
%
Trans Fat
0.04
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
16
g
Cholesterol
167
mg
56
%
Sodium
208
mg
9
%
Potassium
970
mg
28
%
Carbohydrates
77
g
26
%
Fiber
13
g
54
%
Sugar
6
g
7
%
Protein
23
g
46
%
Vitamin A
316
IU
6
%
Vitamin C
5
mg
6
%
Calcium
74
mg
7
%
Iron
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Proper sushi rice gives the best sticky texture for these bowls.
- Taste the wasabi mayo before serving as different wasabi pastes vary in strength.
- Kewpie mayonnaise works brilliantly here if you have it.
- Cucumber or shredded carrot make great additional toppings.
- These bowls are best served immediately while the chicken nuggets are still crisp.
