Basmati rice: 2 kg cooked rice
Sushi vinegar: 200 ml per kg of rice
Crispy chicken: 10 pieces
Cucumber: 1 piece, diced
Tomato: 2 pieces, diced
Corn: 1 can
Carrot: 1 piece, cut into strips
Wasabi dressing (Hela): for garnish
Soy sauce: for garnish
Step 1: Cook the rice according to the package instructions. Once cooked, mix the rice with sushi vinegar.
Step 2: Cut the cucumber, tomato, and carrot into small cubes/strips and prepare together with the corn.
Step 3: Divide the rice evenly into bowls, making sure it is at room temperature and not completely cold.
Step 4: Deep-fry the chicken.
Step 5: Distribute the toppings over the rice. Serve the poke bowl with wasabi dressing and soy sauce.
