• 250 grams of sushi rice
  • 120 ml of rice vinegar
  • Half a red chilli
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 200 grams of carrots
  • 1 cucumber
  • 1 spring onion
  • 2 ripe avocados
  • 1 tablespoon of sesame seeds
  • 200 grams of Zwan Chicken Luncheon Meat


Cook the rice according to the instructions on the packet. Stir ⅔ of the rice vinegar into the rice while it is still hot. Leave the rice to cool in a large flat dish for 1 hour.

Meanwhile, cut chicken luncheon meat into 1 cm cubes (Brunoise). Cut the stem off the halved chilli and finely chop the chilli. Mix the chicken luncheon meat with the chilli, soy sauce and sesame oil. Cover the mix and place it in the fridge until use.

Peel the carrots, then use a cheese slicer or peeler to shave the cucumber and carrots into long ribbons. Drizzle with the rest of the rice vinegar. Cut the spring onions into diagonal rings. Cut the avocados in half lengthwise and remove the stone. Scoop out the flesh and slice it.

Divide the rice among bowls. Divide the cubed chicken luncheon meat, cucumber, carrot, spring onion and avocado over the rice. Sprinkle the chicken luncheon meat with sesame seeds.



Zwan ambient meat products is known for its premium quality and extensive range products.

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