Teriyaki Chicken Bowl with Japanese Mayo

Steps

1. Cook rice Bring a small pot of water to the boil. Preheat BBQ hot plate to medium (if using). Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for a further 8 minutes. Do not lift lid during cooking
2. Prep veggies Peel carrot into ribbons and toss in a bowl with a small drizzle of olive oil. Cut cucumber into 1 x 5cm sticks and roughly chop avocado. Set all aside.
3. Cook chicken Pat chicken dry with and lightly season with salt. Heat a drizzle of oil in large fry-pan on medium-high heat and cook chicken for 2-3 minutes each side, until golden and almost cooked through. Set aside. Alternatively, cook chicken thighs on BBQ hot plate for 4-5 minutes each side, until cooked through. Heat teriyaki sauce in a small pot or in microwave and drizzle over to serve.
4. Drain excess fat from pan, return chicken to pan with teriyaki sauce. Reduce heat to low and simmer, turning chicken often, for about 4 minutes (depending on thickness), until chicken is cooked through and well coated. Add a little water if sauce gets too dry. Set aside to rest.
5. Finish rice Fluff up rice with a fork. Slice chicken thickly.
6. Serve rice topped with chicken, carrot, cucumber and avocado. Drizzle over teriyaki sauce from the pan and Japanese mayo.