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Morgan Hipworth

Rising culinary star and social media sensation Morgan Hipworth is spicing up gym food by partnering with leading Aussie health spice brand Mingle Seasoning. Swap bland for bold with this delicious - and healthy - meal.

Chicken Sushi Bowl

Makes 1 bowl

Calories: 670

Fat: 14g

Carbohydrates: 47g

Protein: 75g

For the rice:

75 grams cooked brown rice

1 tbsp rice vinegar

1/2 tsp salt

1/2 tsp garlic powder

1 sheet nori, finely minced

1teaspoon of Mingle’s Everything Hurts seasoning

For the chicken:

1 chicken breast (around 200 grams)

20ml light soy sauce

1/2 Tbsp mirin

1/2 tsp brown sugar

1 clove garlic, crushed

1/2 Tbsp finely grated ginger

1/2 tablespoon of Mingle’s Everything Hurts seasoning

2 grams vegetable oil, to cook

To serve:


Everything Bagel Seasoning

1/2 tablespoon of Mingle’s Everything Hurts seasoning

Edamame beans (limit to about 1/4 cup)

1/4 cup steamed broccoli

drizzle of Sriracha

1/8 avocado, sliced

Pickled ginger

For the rice:

Cook the brown rice according to the package instructions.

Once cooked, while still hot, stir in the rice vinegar, salt, garlic powder, minced nori, and 1 teaspoon of Mingle’s Everything Hurts seasoning. Set aside to cool.

chicken sushi bowl

For the chicken:

In a bowl, combine the light soy sauce, mirin, honey, crushed garlic, finely grated ginger, and Mingle’s Everything Hurts seasoning. Add the chicken breast to this marinade and let it sit for at least 30 minutes, but ideally 2 hours.

Heat the vegetable oil in a non-stick skillet over medium-high heat.

Drain the chicken from the marinade, and then cook the chicken in the skillet until it’s no longer pink in the middle, about 5-7 minutes.

To serve:

Add the seasoned rice into bowl and broccoli.

Top with the cooked chicken, and garnish with, edamame beans, pickled ginger, sriracha, and avocado.

Sprinkle additional Mingle’s Everything Hurts seasoning and torn nori on top for extra flavour.

See the Mingle Seasoning range here.



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