To give the chick burgers extra flavour, lightly season the rice with a pinch of salt or mix in a little soya sauce to give the ‘buns’ a golden hue.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 1 |
| Cuisine | Japanese |
| Diet | Other |
| Preparation | Easy |
| Calories | 407 |
| Fat | 15g |
| Saturates | 4g |
| Protein | 17g |
| Carbs | 54g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCook the chicken nuggets according to package instructions.
Using a tablespoon as a measure, shape the rice into the top and bottom of two burger buns.
Using a small round piping tip, press out four eyes from the nori sheet to use as chicks’ eyes. Using larger round piping tips, cut out four rounds of cheese to form the cheeks. Cut out two triangles to form the beaks. Using a small star cutter, cut out five stars.
Julienne the snacking peppers. Halve all the tomatoes except one. Halve the remaining tomato, remove the seeds and using a small heart cutter, cut out two hearts. Halve the baby corn lengthways. Remove the leaves from the baby gem lettuce.
Place the snacking peppers, tomatoes and cheese star cutouts in one section of the bento box. Decant the hummus into a small container and place it in one section of the box alongside the corn. Place the lettuce in the largest section of the box. Assemble the cheese, nori and tomato cutouts on the top buns to form the chick faces. Sandwich the cooked nuggets between the ‘buns’. Place the chicken burgers over the lettuce.
