To make the ginger coriander dressing, place the onion, ginger, coriander, salt and oil in a medium bowl. Whisk to combine and allow to stand for 20 minutes.
Place the sesame seeds on a small tray. Heat the oil in a large non-stick frying pan over medium heat. Press both sides of each chicken piece into the sesame seeds to coat. Cook the chicken, in batches, for 6 minutes each side or until cooked through and the sesame seeds are golden.
Place the rice, mirin, vinegar and 1 tablespoon of the ginger coriander dressing in a large bowl and mix to combine.
Divide the rice mixture between serving bowls and top with the chicken, snow peas and avocado. Spoon the remaining dressing over the top and serve with soy and nori.
Take a look at the recipes we’re currently loving or browse through our catalogue of all-time favourites.