Chicken Kimchi Sushi | Donna Hay

Ingredients

• 2 cups (400g) kimchi, plus extra to serve
• 600g chicken breast fillets, halved lengthways
• 1½ cups (270g) white quinoa
• 3 cups (750ml) water
• 150g silken tofu
• 2 tablespoons mirin (Japanese rice wine)
• ½ teaspoon sea salt flakes
• 2 teaspoons extra virgin olive oil
• 4 sheets nori (dried seaweed)
• 1 Lebanese cucumber, thinly sliced
• 1 bunch asparagus, blanched
• tamari, to serve