Ingredients
- 4 x Chicken Thighs sliced
- 2 cups Sushi Rice
- 4 x Yaki Nori (seaweed sheets) for sushi
- Obento Mirin (2 tablespoons)
- Obento Teriyaki Marinade (4 tablespoons)
- Cucumber cut into strips (8 strips)
- Japanese Mayonnaise
- Black sesame seeds
- Wasabi paste (optional)
- Pickled Ginger (optional)
- Neutral oil (eg peanut oil) (2 x tablespoons)
- 4 tablespoons of rice vinegar
- 2 tablespoons white sugar
- 2 teaspoons of salt
Method
- Cut chicken thigh into strips, place in a bowl and mix through 4 tablespoons of Obento Teriyaki Marinade. Chill in fridge for 10mins.
- While chicken is chilling, rinse sushi rice and cook according to preferred method eg rice cooker (approx 10mins).
- When rice is cooked, mix through 2 tablespoons Obento Mirin, 4 tablespoons of rice vinegar, salt and sugar and spread over a flat tray and place in the fridge to chill.
- Take chicken out of fridge and cook the strips in a hot nonstick pan with 2 tablespoons of oil turning occasionally until sticky and caramelised (approx 5mins)
- While chicken cooking, slice up cucumber into about 8 x 10cm strips.
- Now you can assemble! Spread chilled rice over yaki nori (seaweed sheets), spread some mayonnaise in strip about an inch from one edge. Lay a few pieces of teriyaki chicken over the mayo, sprinkle with black sesame seeds and lay a couple of strips of cucumber alongside the chicken. Then using a sushi mat, gently roll up until filling enclosed in the rice and seaweed.
- Slice up nori roll and serve with wasabi, picked ginger and soy sauce. Enjoy!!
Product used in recipe
- Obento - Teriyaki Marinade
- Obento - Mirin Seasoning
