Ingredients
- Yakitori sauce
- 1k in chicken thighs
- A bunch of green onion stalks
- Wooden skewers
- Olive oil
- Obento yaki nori for sushi
- Sushi rice
- 2 eggs
- Cold water
- Plain flour
- Chilli oil
- Chilli powder
- Kewpie mayo
Method
- Remove excess fat and dice the chicken thighs into somewhat of a cube shape.
- Cut the green onions to be around 6cm each.
- Skewer the chicken onto the wooden skewers, placing a green onion in between each chicken piece. This should make around 12 skewers.
- Set the oven to 180°c fan forced.
- Coat a wire rack (or another substitute to grill the skewers) with a neutral oil, in this case I’m using olive oil. Place a tray underneath to catch any eventual drips.
- Place the skewers on the rack and cook until meat becomes white.
- Brush the yakitori sauce over the chicken skewers on both sides, before sprinkling with some chilli powder, then leave to cook until the chicken browns and sauce caramelises. Flip the skewers a few times for an even grill.
- Cut the Obento yaki nori sheets into circles, these will become your sushi tacos.
- Make a batter consisting of one egg, some cold water and cornstarch.
- Heat up some oil in a pan, enough to cover the circular sheet of yaki nori. For this I used canola oil, but any will do.
- Dip only one side of the yaki nori into the batter before placing in the hot oil. Fry for only one to two minutes, ensure you flip towards the end.
- While hot, it should be malleable. Use tongs or any kitchen item to fold into a taco shape, before letting it cool.
- Once rice is cooked, assemble the sushi taco by filling the fried seaweed with some rice.
- Next, remove the chicken and spring onion from the skewer. Place it inside the sushi taco.
- Top the taco with some Kewpie mayo and chilli oil.
- Enjoy with a little bit of dipping soy sauce!
Product used in recipe
- Kewpie - Mayonnaise 50% Reduced Fat
- Obento - Yaki Nori For Sushi
