Chicken Thigh Yakitori With Furikake Rice & Spicy Smacked Cucumber

Preheat the grill to medium-high and soak your skewers in cold water (this prevents them from burning whilst cooking)

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), set aside to drain fully, then add the drained rice with 200ml [300ml] [400ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

Trim, then slice your spring onion[s] lengthways into quarters

Chop your chicken into 6 bite-sized pieces per person

Thread the chopped chicken and the spring onion pieces onto the soaked skewers

Add the chicken skewers to a tin foil-lined baking tray (or two!)

Put the tray[s] under the grill for 18-20 minutes, turning once halfway, until golden and cooked through (no pink meat!)

Meanwhile, combine your ketjap manis, half of your ginger & garlic paste and half of your mirin (save the rest for later!) in a small bowl – this is your yakitori sauce

After the sushi rice has been cooking for 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Bash your cucumber with a rolling pin and chop it into large, bite-sized pieces – this is your smacked cucumber

Add the smacked cucumber to a bowl with a pinch of salt, the remaining ginger & garlic paste and your sriracha (can't handle the heat? Go easy!)

Give everything a good mix up – this is your sriracha smacked cucumber

Once the chicken is cooked through, remove the tray from the grill and spoon the yakitori sauce over the skewers

Put the tray back under the grill for 2 min – this is your chicken yakitori skewers

Once the rice has rested for 10 min, add the remaining mirin and fluff with a fork – this is your sushi rice