• To a medium saucepan, add the water and a generous pinch of salt and 
bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove the pan from heat and keep covered  
until rice is tender and water is absorbed, 10-15 minutes. 

TIP: The rice will finish cooking in its own steam so don't peek! 

• Meanwhile, thinly slice cucumber and radish into rounds. Thinly slice spring 
onion. Slice kernels off corn cob. Cut chicken breast into 2cm chunks.
• In a medium bowl, combine chicken, sweet soy seasoning, a drizzle of 
olive oil and a pinch of salt and pepper.
• SPICY! Use less sriracha if you’re sensitive to heat! In a small bowl, combine 
sriracha and the mayonnaise.
• Heat a large frying pan over high heat. Cook corn kernels and sesame seeds 
until lightly browned, 4-5 minutes. Transfer to a bowl, season to taste and 
cover to keep warm. 

• When rice has 10 minutes remaining, return the frying pan to high heat  
with a drizzle of olive oil.
• When oil is hot, add chicken, tossing occasionally, until browned and 
cooked through, 5-6 minutes.
• In the last minute of cook time, add ginger paste, tossing chicken to coat. 

TIP: Chicken is cooked through when it's no longer pink inside. 

• While chicken is cooking, in a medium bowl, combine cucumber, radish,  
half the vinegar and a drizzle of olive oil. Season to taste.
• To the pan with rice, stir through the remaining vinegar and a generous 
pinch of sugar, until rice is coated.
• Divide cheat’s sushi rice between bowls. Top with sweet-soy ginger chicken, 
dressed veggies and sesame corn.
• Drizzle with sriracha mayo and sprinkle with spring onions to serve. Enjoy!