Chicken Poke Bowls Recipe

Ingredients

• 1 1/2 cups sushi rice
• 1 2/3 cups water
• 3 tablespoons seasoned rice vinegar
• 1 teaspoon sea salt
• 500g /1lb free-range, boneless, skinless chicken thighs
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon sweet chili jam
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon freshly squeezed lime juice
• 1 garlic clove, minced
• 1 teaspoon freshly grated ginger
• 2 carrots, julienned into thin strips
• 1 cucumber, halved, seeds scooped out and diced into small cubes
• 2 scallions , finely sliced
• A handful of cilantro
• 1/4 avocado, sliced
• 2 tablespoons homemade or store-bought aioli