For a vegetarian version, swap the chicken for firm tofu, cut into 1cm slices.
110g white miso paste
80ml (⅓ cup) maple syrup
80ml (⅓ cup) extra virgin olive oil
1 tsp sesame oil
¼ cup finely grated ginger
8 x chicken thigh fillets
60ml (¼ cup) lemon juice
800g (4 cups) cooked brown rice
75g (½ cup) roasted, unsalted cashews, roughly chopped
1 bunch radish, sliced, smaller leaves reserved
2 avocados, peeled and quartered
210g (1½ cups) podded edamame, blanched
1 nori sheet, quartered
1. Preheat oven grill over high heat.
2. Combine the miso, syrup, oils and ginger in a bowl. Divide between two bowls. Add the chicken to one bowl and toss to coat. Set aside to marinate for 20 minutes. Add lemon juice to the remaining miso mixture and set aside.
3. Place the chicken on a large oven tray lined with non-stick baking paper. Cook for 8 minutes each side or until a deep golden brown and cooked through.
4. Mix the rice with the cashews and remaining miso mixture. To serve, divide rice between bowls, slice chicken and place on rice with radish, avocado, edamame and nori.