Teriyaki-styled Sweet and Sour Chicken Sushi Bowl (ซูชิโบลว์หน้าไก่เทริยากิเปรี้ยวหวาน)

1.For Sweet Vinegar: Mix Jasmine rice vinegar, sugar, and salt into a saucepan. Stir and heat until sugar dissolves and remove from the heat then leave to cool.

2.For Sweet and Sour Teriyaki Sauce: Mix 2 tablespoons of sweet vinegar with soy sauce, brown sugar, and water.

3.For Sushi Rice: Rinse rice until water runs clear and cook in a rice cooker according to package instructions. Pour sushi vinegar over, about 3 tablespoons and stir until rice is thoroughly coated. Fam the rice to cool down and cover with clothes.

4.Bring water up to the boil. Make a cross incision at the bottom of the tomato and blanch in boiling water for 15 seconds. Add tomato into an ice bath to stop the cooking before peeling the skin off.

5.Remove the woody stem and rub okra with salt. Blanch okra in boiling water for 30 seconds and add into an ice bath.

6.Soak tomato and okra in sweet vinegar, chill in the fridge for an hour.

7.Season chicken with salt. Add chicken, skin side down into the pan and cover with lid. Sear over medium heat for 5 minutes. Remove the lid and flip chicken, sear until cooked through on both sides.

8.Add teriyaki sauce into the pan, coat chicken in sauce and heat until sauce thickens and turns glossy. Set chicken aside to rest.

9.Add rice into a serving plate and top with mayonnaise, chicken, tomato, okra, and salmon roe.