Teriyaki Chicken Bowl

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper.
2. Combine rice, water, rice wine vinegar and a good pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice is cooking, heat sesame oil in a large fry-pan on high heat. Pat chicken dry and lightly season. Cook for about 3 minutes each side, until golden. Transfer to prepared tray and brush with first measure of teriyaki sauce and sprinkle with first measure of sesame seeds. Bake for 5-10 minutes (depending on thickness), until cooked through. Cover to rest then slice thickly.
4. While chicken is cooking in pan and oven, prepare the slaw. In a large bowl, combine honey (if using) with second measure of teriyaki sauce and rice wine vinegar. Thinly slice baby spinach; thinly slice cabbage until you have 3-4 cups worth; peel and grate carrots (or use a julienne peeler or spiralizer to create carrot noodles); remove core and seeds from capsicum and thinly slice. Place all in bowl with teriyaki sauce/vinegar mixture and second measure of sesame seeds.
5. Toss slaw well to combine and season to taste, if needed. Tear nori sheets. Fluff up rice with a fork just before serving.
6. divide Japanese rice, sesame slaw and teriyaki chicken (including any resting juices) between bowls. Drizzle over remaining teriyaki sauce and garnish with nori sheets.