In a large bowl, whisk together the honey, soy sauce and grated garlic. Add the chicken thighs and turn to coat evenly. Cover and refrigerate for 1 hour to marinate.
Heat a large frying pan over medium heat and add the olive oil. Cook the marinated chicken thighs for about 8 minutes on the first side, then turn and cook for a further 8 minutes, or until cooked through. Remove from the pan and rest, loosely covered, for 5 minutes before slicing.
Sushi Rice
Cook the sushi rice according to packet instructions. While the rice is cooking, combine the unseasoned rice vinegar, sugar and salt in a small saucepan over medium heat. Warm gently until the mixture is hot but not boiling, then remove from the heat and stir until the sugar has completely dissolved.
Once the rice is cooked and still warm, drizzle over the sushi rice vinegar mixture and gently fold through to coat the grains evenly. Sprinkle over the Citrus Furikake and stir gently to combine.
Pickled Vegetables
In a medium bowl, whisk together the rice wine vinegar and salt. Add the cucumber and carrot and set aside for 10–15 minutes to lightly pickle.
Citrus Furikake Mayo Drizzle
In a small bowl, mix the Kewpie mayonnaise, soy sauce and Citrus Furikake until smooth.
To serve
Divide the seasoned rice between serving bowls. Arrange sliced chicken on one side, then add neat piles of pickled cucumber and carrot, radish, edamame beans, avocado and pickled ginger. Drizzle generously with Citrus Furikake Mayo and finish with an extra sprinkle of Citrus Furikake.
Recipe Note
Chicken thighs are recommended here for their juiciness, but chicken breast can be substituted if preferred. For better presentation, transfer the Citrus Furikake Mayo to a squeeze bottle, or drizzle carefully using a spoon.
