1. 254 g 1 package vegan chicken nuggets, cut into pieces
2. 125 mL ½ cup sweet chili sauce
3. 375 mL 1 ½ cups cooked sushi rice
4. 375 mL 1 ½ cups green Savoy cabbage, chopped
5. 250 mL 1 cup carrots, julienned
6. 250 mL 1 cup strawberries, cubed
7. 2 Lebanese cucumbers, cut into rounds
8. 60 mL ¼ cup chopped green onions
9. 80 mL 1/3 cup Asian ginger dressing (see recipe)

Dressing

1. 125 mL ½ cup soy sauce
2. 125 mL ½ cup rice vinegar
3. 60 mL ¼ cup grated fresh ginger
4. 60 mL ¼ cup maple syrup
5. 15 mL 1 tbsp. sesame oil
6. 1 clove garlic, minced