Poke bowl

Wash the rice (rinse it and stir it 3 times until the water runs white, in intervals of 30-60 sg). Once clean, let it stand for 15-30 min. Marinate the chicken in soy sauce with the juice of a lemon while we do everything.

Once this time has passed. We put it in a saucepan with water (IMP: the same amount of water + two spoonfuls that of rice. EXAMPLE: 1 glass of rice -> 1 glass of water and two spoonfuls)

When it is in the saucepan we put it on maximum heat until it starts to boil. At that moment we lower the fire to the minimum and we cover it 12 min. Once elapsed that time we turn off the fire and with the cover still put it 15 min more.

We prepare the dressing for the rice: 2 tablespoons of soy vinegar, a little salt and a teaspoon of sugar. Stir well to mix it all together.

Once the rice has been cooked for 15 minutes, put it in a bowl and add the previous mixture, mix well and put it in the refrigerator.

We take out the chicken that we had in soy sauce and cook it in the frying pan. Once ready, cut it to taste (I like it in small squares) and put it in the refrigerator.

Cut the tomato into small cubes (or to taste) and the avocado.

Once everything is cut, remove the rice from the refrigerator and with the help of a spoon move it so that it loosens a little and is not so stuck. We flatten it a little and add all the ingredients.

Extra* for my 10% I usually add a little spicymayo sauce but without it it is also delicious.