Karaage-Inspired Halloumi Bowls

• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, in a small bowl, combine mayo, sriracha and 1/2 tsp (1 tsp) vinegar. 
• In another large bowl, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. 
• On a clean cutting board, thinly slice green onion.
• Trim roots or tops of radishes, if needed. Thinly slice radishes.
• To the large bowl with dressing, add cabbage, radishes and half the green onions. Season with salt and pepper. Toss to coat.

• Heat a large non-stick pan over medium-high.
• Meanwhile, to a large zip-top bag, add Cream Sauce Spice Blend and halloumi. Seal the bag, then toss to coat each piece of halloumi.

• When the pan is hot, add 2 tbsp oil, then halloumi. (NOTE: For 4 servings, cook in 2 batches, using 2 tbsp oil per batch.)
• Cook for 4-6 min, flipping occasionally, until golden.

• Fluff rice with a fork, then stir in remaining green onions.
• Divide rice between bowls.
• Top with slaw and halloumi.
• Drizzle with sriracha mayo.

If you've opted to get halloumi, cut halloumi into 1/2-inch pieces. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Marinate and coat halloumi the same way the recipe instructs you to marinate and coat chicken.