1 ½ cups (300g) sushi rice

2 cups (500ml) water

5cm piece of ginger, divided

6 radishes, thinly sliced

1 tbsp rice wine vinegar

3 tbsp soy sauce

3 tbsp mirin

2 tsp sesame oil

2 tsp honey

1 garlic clove, minced

1 tbsp olive oil

600g skinless chicken thigh, fat trimmed

2 cups salad mix 

2 spring onions, finely sliced

2 tsp sesame seeds

1. Rinse rice and place in a medium saucepan with water and half the ginger (sliced). Bring to a boil over medium- high heat, then reduce to low, cover and cook for 15 minutes, or until tender. Set aside, uncovered, while you prepare the chicken.

2. Finely slice radishes and place in a small bowl with rice wine vinegar, set aside. Place the soy sauce, mirin, sesame oil, honey, garlic and remaining ginger (grated) in a bowl and whisk to combine. 

3. Heat olive oil in a pan over medium heat. Once hot, add chicken and cook for a few minutes on each side, or until lightly browned. Add the teriyaki sauce and cook for another 6-8 minutes, or until cooked through. Remove chicken and slice. Bring the teriyaki sauce in the pan to a gentle simmer for 1-2 minutes, or until slightly thickened.

4. Divide the salad mix and rice between bowls and top with sliced chicken, pickled radishes, spring onion and sesame seeds. Serve with extra teriyaki sauce if you wish.