Crispy Soy Chicken With Sushi Rice Balls & Edamame Salad

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle, then add the rinsed sushi rice to an oven-proof dish with 250ml [375ml] [500ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25 min or until all the water is absorbed and the rice is cooked

Once cooked, transfer the rice to a plate and set aside for 10 min or until the rice is cooled

Meanwhile, cut your cucumber in half lengthways and scrape out the inner seeds with a teaspoon, throw the watery seeds away, then slice finely

Add the sliced cucumber to a small bowl with your rice vinegar and a pinch of sugar, then stir everything together and set aside – this is your quick-pickled cucumber

Take your chicken out of the fridge, open the packet and let it air

Peel and grate your garlic

Combine half your soy sauce (you'll use the rest later!) and the grated garlic in a small bowl with your chilli flakes (can't handle the heat? Go easy!) and a pinch of sugar – this is your dipping sauce

Add your diced chicken thigh to a large bowl with the remaining soy sauce, then set aside to marinate

Combine your sriracha (not a fan of spice? Just add a little!) and your mayo in a small bowl – this is your sriracha mayo

Rinse your blanched edamame beans under cold running water

Add your edamame beans to a bowl with half of the sriracha mayo (not a fan of spice? Just add a little!) (save some for garnish!) and a good grind of black pepper and give everything a good mix up – this is your edamame salad

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to coat the base of the pan) over a high heat

Add your cornflour to the marinated chicken and give everything a good mix up until the chicken is fully coated

Once hot, add the coated chicken and cook for 5-6 min on each side or until cooked through (no pink meat!) – this is your crispy soy chicken

Once the rice is cooled, roll into 3 balls per person (clean hands is the best way!) – these are your sushi rice balls

Tip: Use wet hands to make it easier!

Drain the quick-pickled cucumber, reserve the pickling liquid