Ingredients: Japanese rice 1kg chicken thigh Canned corn Chinese broccoli Spring onion Furikake seasoning Soy sauce Oyster sauce Mirin Sake Sushi seasoning Sesame oil

Method: Cook the rice by rinsing it first and putting in a pot, 1 cup of rice to 1 1/2 cup of water, bring to a boil reduce to a simmer and cook for 15 minutes then leave to rest for 5 minutes with the lid on Place the rice on parchment paper and mix with the sushi seasoning

Cut the chicken into 1 inch pieces and leave to marinate in 50ml soy 10ml sake 20ml mirin 2tbsp oyster sauce and a tsp of sesame oil let sit for 15 minutes

Once marinated place in a pan and cook for around 10 minutes on medium heat with lid on, remove the chicken and thicken the sauce with a corn starch slurry, roughy two tbsp with a splash of water then add the chicken back to coat it

Steam the Chinese broccoli by submerging it in boiling water, turn the water off and leave it for 5 minutes with the water off and put into ice water to keep fresh

Cook the corn in 2tbsp of butter and cut the spring onions

Assemble the bowl by placing the rice in the bowl and mix in the yolk of one egg, and the rest of the ingredients on top