Step 1

Prepare the Rice: Rinse Sushi Rice (1/2 cup) under cold water until the water runs clear and cook according to package instructions

Step 2

In a small bowl, mix Salt (1/2 teaspoon), Rice Vinegar (2 teaspoon), and Granulated Sugar (1 teaspoon) until everything is dissolved.

Step 3

Once the rice is cooked, fluff with a fork and fold in the vinegar mixture. Set aside.

Step 4

Make the Miso Marinade: In a small saucepan, combine White Miso Paste (1/2 cup), Mirin (1/2 cup), Cooking Sake (1/4 cup), Granulated Sugar (1 tablespoon), and Fresh Ginger (2 teaspoon).

Step 5

Cook over medium heat for 3–5 minutes, stirring constantly, until the sauce is smooth and slightly thickened. Remove from heat and let cool to room temperature.

Step 6

Marinate the Chicken: Add ½ cup of the cooled miso marinade to a medium bowl with the Boneless, Skinless Chicken Thigh (4). Cover and marinate for a minimum of 30 minutes or overnight.

Step 7

Make Pickled Vegetables: In a medium bowl, whisk together the Granulated Sugar (1/4 cup), Salt (1/2 teaspoon), Rice Vinegar (1/4 cup), and Water (2 tablespoon). Add the Carrot (1 cup) and Daikon Radish (1 cup), and toss with the mixture. Refrigerate at least 30 minutes and up to 24 hours before serving.

Step 8

Cook the Chicken: In a medium skillet, heat 2 tbsp of Vegetable Oil (2 tablespoon) over medium-high heat.

Step 9

Add the marinated chicken and cook for 5–7 minutes on each side until golden brown and fully cooked and internal temp of 165°F/75°C.

Step 10

Remove from the skillet, let rest for 5 minutes, and slice.

Step 11

Assemble the Buddha Bowl: Divide sushi rice between two bowls.

Step 12

Arrange sliced chicken thighs, Shiitake Mushroom (1 cup), pickled daikon radish and carrot, spinach, Shelled Edamame (1/2 cup), and Red Cabbage (1/2 cup) on top of the rice.

Step 13

Drizzle with extra miso sauce and Kimchi (1/2 cup) if desired and enjoy!