Sticky Chicken Poké Bowl

Place sushi rice in a medium pot and rinse it until the water runs clear.

Add an equal amount of water to the pot as rice. Bring to a boil, then reduce the heat to the lowest setting.

Cover the pot with a lid and cook for 15 minutes. Turn off the heat and keep the lid on for 10 minutes.

Add 2 tbsp of apple cider vinegar, sugar, and a little salt to the rice. Mix with a fork to distribute the vinegar evenly. Place the sushi rice in the fridge to cool completely.

Place forbidden rice in a pot, cover with water, and boil until cooked. Strain and set aside to cool.

Place all poke dressing ingredients into a saucepan, except the xanthan gum. Bring to a boil, then simmer for 15 minutes.

Turn off the heat, then add the xanthan gum. Blend the xanthan gum into the sauce using a stick blender for about 3 minutes or until thickened. Strain the sauce through a fine sieve.

Place the chicken strips into a mixing bowl. Add the Chinese 5-spice and mix well.

Heat a pan until smoking hot. Add a little oil and brown the chicken strips in small batches to get a good color on all sides, then add the soy sauces, ginger, and sugar.

Heat a clean pan until smoking hot, then add oil and flash fry the shiitake mushrooms until brown on the outside but not too soft. Set aside.

Form cocktail rice balls with the cooled sushi rice. Sprinkle them with black sesame seeds.

Pour the remaining apple cider vinegar over the julienned carrots and mix well.

To make the wasabi mayo, mix the wasabi paste and lemon juice in a small bowl. Add the Kewpie mayo and mix until fully incorporated.

Prepare your bowl: Place forbidden rice at the bottom, then arrange sushi rice balls on top. Arrange all the prepared vegetables and fruit around the bowl.

Drizzle a good amount of poke dressing over each bowl, then place a dollop of wasabi mayo on top. Sprinkle bowls with spring onions, toasted white sesame seeds, and fresh coriander leaves.