Chop the fat caps off the chicken thigh

Pour on Korean Hot Sauce - you want to coat the chicken so add as much as you'll need depending on how many you're feeding. Massage the chicken gently to ensure it's properly covered

Let the chicken marinade for minimum three hours in the fridge - you can leave it in overnight either

When you're ready to go, cook the sushi rice (we recommend 1:1.5 rice to water) and the edamame as per package instructions. Chop the spring onion finely and light the BBQ.

When the BBQ is nice and hot, pop the thighs directly onto the grill. Don't overcrowd the BBQ, cooking chicken in batches if necessary.

Turn the chicken between 5 - 8 minutes depending on how hot your BBQ is. You'll want it to be slightly charred but not burnt.

Allow to cook for another 5 mins on the other side and then check if it is cooked. Either cut into the meat or use a probe to check (it should be 78 degrees or above)

Let the chicken rest for five mins and garnish with sesame seeds and spring onion.

Get the bowls ready - layer rice and add chicken, edamame and any other tasty bits you've got at home!