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 12 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
3. While rice is cooking, heat sesame oil in a medium fry-pan on high heat. Pat chicken dry and lightly season. Cook for about 3 minutes each side, until golden but not cooked through. 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 medium 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 2-3 cups worth; grate carrot; 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 (and any resting juices) between bowls. Drizzle over remaining teriyaki sauce and garnish with nori sheets.