Turn up the Heat with with This Yuzu Sansho Grilled Chicken Rice Bowl

When it comes to cooking, a little spice is twice as nice. And, with the right hot sauce, even your everyday dinner gets an upgrade. Whether you’re a casual drizzle-on-everything type or a dedicated heat seeker with a shelf full of bottles, the right sauce can be transformative. And, Hot Wax, the latest release from Mat’s Hot Shop, is exactly that.

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The fiery new condiment was born from a flavour-fuelled collab between award-winning hot sauce legends Mat’s Hot Shop and premium audio brand Audio-Technica. Inspired by Japanese ingredients and musical culture, this limited-edition small-batch sauce blends bright yuzu, green habanero, sansho pepper and white miso for a citrusy, umami-packed bottle of brilliance. The name itself nods to vinyl culture – “hot wax” being record-store slang for a freshly pressed record—and the sauce brings the same kind of heat: warm, complex, and full of character.

To show it off, build a weeknight rice bowl that’s as easy as it is flavourful. This one features grilled chicken, creamy avocado, crisp cucumber, and fluffy rice – which all get a serious upgrade with a generous drizzle of Hot Wax. It’s the kind of meal that hits all the right notes. Especially when paired with your favourite record.

INGREDIENTS

For the Chicken:

Pickled ginger (optional)

2 boneless, skinless chicken thighs

1-1.5 tbsp soy sauce

1 tbsp mirin

1 tsp sesame oil

Salt & pepper, to taste

For the Bowl:

1 cup cooked Japanese rice (or jasmine rice)

1⁄2 avocado, sliced

1⁄2 cucumber, thinly sliced

1 spring onion, finely sliced

Toasted sesame seeds, for garnish

To finish:

Hot Wax Yuzu Sansho Hot Sauce – 1–2 tablespoons per bowl, or more to taste

INSTRUCTIONS

1. Marinate the Chicken
   In a bowl, combine soy sauce, mirin, sesame oil, and a little pepper. Add chicken thighs, coat well, and marinate for 10–15 minutes.
2. Cook the Chicken
   Heat a grill pan or skillet over medium-high heat. Grill the chicken for 4–5 minutes per
   side until cooked through and lightly caramelised. Let rest for a couple of minutes, then
   slice.
3. Assemble the Bowls
   Divide the rice between the two bowls. Top each with sliced chicken, avocado,
   cucumber, and spring onion.
4. Sauce it Up
   Drizzle Hot Wax Yuzu Sansho Hot Sauce generously over the chicken and rice. Garnish
   with toasted sesame seeds and pickled ginger if using.

Optional Add-Ons:

Soft-boiled egg
Nori strips
Shichimi togarashi sprinkle