Quorn Crunchy Fillet Donburi

1. Rinse the sushi rice in a sieve under cold water for 30 seconds and drain fully.
2. Add the rice, 200ml cold water and a pinch of salt to a lidded pot and bring to a light boil. Reduce to low for 15 minutes then remove from heat, and leave covered for a further 10 minutes.
3. To make the teriyaki sauce, add cornflour with 2 tbsp cold water to a bowl and mix. Add the soy sauce, mirin, Chinese rice wine and 1 tbsp sugar and stir well.
4. Heat a large pan over a medium heat and reduce your teriyaki sauce until thickened to a maple syrup-like consistency.
5. Bake The Quorn Crunchy Chicken Fillet Burgers for 17 minutes
6. Spoon over 1 tbsp of your sauce and bake for a further 8 minutes
7. Top the sticky rice with sliced Quorn Crunchy Chicken Fillet Burger, grated carrot and a handful of pea shoots. Spoon the remaining teriyaki sauce over the fillet and garnish the sliced spring onion and sesame seeds.

Chefs tip

Adding a tbsp of sushi rice vinegar as rice cools to room temperature will give you the perfect sticky rice!