Ingredients:

●      230g Bad Hunter Teriyaki plant-based chicken Strips (available in the frozen section of Woolworths)

●     1 teaspoon grated fresh ginger

●     3 tablespoons mirin

●     3 tablespoons soy sauce

●     6 sheets nori seaweed

●     1 red capsicum, deseeded and thinly sliced

●     1 avocado, thinly sliced

●     1 cucumber, thinly sliced

●     Wasabi paste, to serve

●     Pickled ginger, to serve

Method:

1. Cook the sushi rice according to the instructions on the packet. Drain the rice and place it in a bowl. Stir in the rice wine vinegar and sugar, then set it aside to cool.

2. In a shallow bowl, whisk together water, soy sauce, vinegar, ginger, garlic, honey, brown sugar, and cornflour.

3. Heat oil in a large pan over medium-high heat, then add the Bad Hunter Teriyaki strips. Cook until they are golden and fully cooked.

4. Add the ginger, mirin, and soy sauce, and stir-fry over medium heat until the sauce reaches a syrupy consistency. Then remove from the pan and set aside to cool.

5. While the protein and rice are cooling, prepare the capsicum, avocado, and cucumber.

6. Place one sheet of nori, shiny side down, on a bamboo sushi mat. Cover two-thirds of the nori with rice and gently press down. Place the chicken, red pepper, and avocado in a strip along the rice. Roll it up using the bamboo mat to roll it tightly. Cut into slices to serve.

7. Serve with soy sauce, wasabi, and pickled ginger.