Hissho is a wholesome rice bowl dish that the whole family will love - perfect for quick weeknight dinners when you want something nutritious, balanced and ready in under an hour; made with tender chicken, fluffy rice, creamy avocado and soft vegetables all in one bowl, this wholesome version is toddler-friendly with no added salt or sugar, easy to eat with a spoon, great for baby-led weaning and can be adapted to use whatever vegetables you have on hand, made vegetarian with tofu or chickpeas, or kept simple with just rice and chicken for fussier eaters; follow this simple recipe for a complete one-bowl meal that brings balanced nutrition to your family table while keeping everything soft, safe and utterly satisfying.
General Information
- Servings: 2 adults and 1 toddler
- Keywords: toddler-friendly, no-salt, no-sugar, chicken, rice, avocado, soft-veg
- Calories: ~420 kcal per adult serving (toddler portion smaller, adjust)
- Protein: ~28 g per adult serving
- Carbs: ~50 g per adult serving
- Fats: ~10 g per adult serving
- Preparation time: 20 minutes
- Cooking time: 20 minutes
Hi, I’m James. By day I wrestle with cyber nasties to keep companies safe. By evening I wrestle with a cheerful toddler who thinks bedtime is optional. When I’m not in front of a screen or at the park, I love trying new recipes that the little one will actually eat. This is my toddler-friendly Hissho bowl: gentle flavours, no added salt or sugar, and everything cut or mashed so it’s safe for small mouths.
Ingredients
- 200 g chicken breast (skinless)
- 150 g short-grain white rice (rinsed)
- 300 ml water for the rice
- 1 medium carrot (about 100 g)
- 80 g frozen peas (thawed)
- 1 small ripe avocado (about 100 g)
- 1 tablespoon extra virgin olive oil (15 ml)
- 1 tablespoon plain full-fat natural yogurt (15 g, optional, unsweetened)
- 1/4 teaspoon ground cumin (1 g, optional for gentle flavour)
- A few fresh parsley leaves (optional, finely chopped)
- A small wedge of lemon for adults only (optional, keep away from toddler until after serving)
Notes on ingredients and safety:
- No added table salt, no soy sauce, no stocks or processed ingredients with hidden salt.
- No honey, syrups, dried fruit, or sweet sauces to avoid added sugar.
- Avoid whole rounds like whole grapes or whole cherry tomatoes; all pieces here are mashed, shredded, or cut small to reduce choking risk.
Directions
I’ll break this right down. If you get lost, take a breath, put your toddler’s favourite toy on the bench for moral support, and carry on.
- Get organised
- Clear a space and lay out a cutting board, a sharp knife, a small saucepan with a lid for the rice, a medium saucepan for the chicken and veg, a fork, and two bowls.
- Rinse the rice in a sieve under cold running water until the water runs clear. This removes extra starch and helps the rice cook soft without getting gummy.
- Start the rice
- Put 150 g rinsed rice and 300 ml cold water into the small saucepan. Let it soak for 5 minutes if you can.
- Bring to a gentle boil over medium heat with the lid slightly ajar, then reduce to the lowest heat, cover, and cook for 12 minutes. After 12 minutes, turn off the heat and leave covered for 8 minutes. Fluff with a fork before serving.
- Tip: Short-grain rice gets soft and slightly sticky, which is easier for toddlers to eat.
- Prepare the chicken
- Wash your hands and the chicken briefly under cold water, then pat dry with paper towel.
- Place the chicken breast on a chopping board. Slice it across the grain into thin strips about 5 mm thick. Then chop those into very small bite-sized pieces about 5 to 8 mm across. If you are nervous with a knife, ask for help or use kitchen scissors to trim and cut.
- Put the chicken pieces into the medium saucepan, add 200 ml water, cover, and bring to a gentle simmer over medium heat. Skim any foam off the surface with a spoon.
- Simmer gently for 8 to 10 minutes until the chicken is cooked through. Check by cutting one piece in half: there should be no pink, and the juices should run clear. The internal temperature should reach 75 C if you have a thermometer.
- Remove the chicken pieces and place them on a plate to cool for a few minutes. Then shred finely with two forks or chop very small. For the toddler portion, make sure pieces are no bigger than 5 mm.
- Cook the carrot and peas safely
- Peel the carrot with a vegetable peeler. Cut off the ends.
- Slice the carrot into very thin rounds, about 3 to 4 mm thick. Smaller slices cook faster and are safer.
- Add the carrot slices to the same pan you used for the chicken (drain excess liquid first) or into a small pot with about 100 ml water. Cover and simmer for 8 to 10 minutes until very soft when pierced with a fork.
- Add the thawed peas in the last 2 minutes to heat through.
- For toddler safety, transfer about half the cooked peas and some carrot to a bowl and mash with a fork until mostly smooth. Keep a little texture but no whole round peas left whole.
- Prepare the avocado
- Cut the avocado in half lengthways around the stone. Twist the halves apart. Tap the stone gently with a knife and twist to remove, or scoop it out with a spoon.
- Scoop the flesh into a bowl and mash with a fork until it is smooth but still a little chunky. Portion a small amount for the toddler. Avocado adds healthy fats and is naturally low in sugar and salt.
- Mix the toddler portion gently
- In a small bowl for the toddler, add:
- 60 g cooked rice (about 1/3 of the cooked rice)
- 2 tablespoons mashed carrot and peas
- 2 tablespoons shredded chicken (finely chopped)
- 1 tablespoon mashed avocado
- 1/2 teaspoon olive oil (for smoothness) and 1 teaspoon plain yogurt if you like creaminess
- Stir gently so the mixture is even. Check the temperature. It should be warm, not hot. Test by touching the spoon to your wrist.
- Plate and finish for the adults
- For adult bowls, put the remaining rice in a bowl, top with the shredded chicken, the extra cooked carrot and peas, and sliced avocado. Sprinkle a little chopped parsley and a tiny squeeze of lemon if you want more brightness. No salt necessary.
- Safety check and serving
- For the toddler: make sure pieces are soft and tiny, test a bit to ensure no hard or chewy pieces remain. Always sit with your child while they eat.
- Leftovers can be stored in the fridge for 24 hours. Reheat thoroughly and cool to a safe temperature before serving again.
Notes for very inexperienced cooks
- Knife safety: keep fingertips curled under and use the knuckle of your index finger to guide the knife. Go slowly. If unsure, use kitchen scissors.
- To tell if veggies are cooked enough for a toddler: pierce with a fork. If the fork slides in easily, they are soft enough.
- If the rice looks dry before the end of cooking, add 1 to 2 tablespoons of boiling water, cover, and continue quietly on low.
- Never add table salt to the toddler portion. Children under 1 year should have practically no added salt.
Recommended Sides
- Steamed pumpkin cubes: peel, dice into 1 cm squares, steam until soft, then mash slightly.
- Warm pear slices: peel, remove core, steam 4 to 6 minutes until soft for a small fruit side (serve only in small amounts for toddlers).
- Plain full-fat yogurt: a small spoon for scooping onto rice or to cool a warm mouth.
- Soft wholemeal toast strips for older toddlers who have safe chewing skills, cut into thin strips.
Jokes
- Why did the computer bring lunch to work? It was afraid of a byte attack. (Don’t worry, this bowl is low-risk.)
- My toddler thinks my security skills are like this recipe: lots of small pieces that magically appear to solve problems.
- I tried to make a cloud-based version of dinner. It kept floating away.
If you want, I can make a vegetarian version, or scale this recipe up for freezing baby-sized portions. Want leftovers as freezer-friendly baby cubes? I can write that out.
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