Ingredients
13 total- 300g sushi rice
- 2 small cucumbers
- 1 tsp salt
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- ½ tsp sugar
- 2 tbsp white sesame seeds
- 500g pack M&S British Chicken Breast Steaks
- 1 tbsp black sesame seeds
- 2 baby pak choi, halved lengthways
- 50g edamame beans
- 350g tub M&S Katsu Curry Sauce
Method
8 stepsStep 1
Tip the rice into a large sieve and wash under running water until it runs clear. Fill a large pan with 375ml water and bring to the boil. Add the rice and cover with a lid, lower the heat and simmer for 10 mins.
Step 2
Turn off the heat and leave the pan on the hob with the lid on for 10 mins more to steam slightly. Remove the lid then fluff up with a fork to stop it from becoming claggy and sticky. Set aside.
Step 3
Set the whole cucumbers on a chopping board then, using a rolling pin, gently smash to break them up slightly. Cut into thick slices and transfer to a mixing bowl, sprinkle with 1 tsp salt then toss and set aside for 10 mins.
Step 4
Pour away any excess water from the cucumber bowl then add the rice vinegar, soy sauce, 1 tsp sesame oil, sugar and 1 tbsp toasted sesame seeds and mix well.
Step 5
Meanwhile, set the air fryer to 180°C and heat for 3 mins. Add the chicken steaks to the basket and sprinkle with the black and white sesame seeds and cook for 16 mins, until piping hot.
Step 6
Heat a large griddle pan over a medium-high heat. Once hot, add the pak choi, cut-side downand cook for 2-3 mins on each side. Add in the edamame and fry for 1 min. Remove from the heat and pour over the remaining toasted sesame oil and toasted sesame seeds then season with a pinch of salt.
Step 7
Heat the katsu curry sauce in a saucepan over a medium heat until piping hot through.
Step 8
Serve the chicken with rice, smashed cucumbers, charred veg and katsu sauce to pour over.