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Teriyaki chicken sushi bowl
Teriyaki chicken sushi bowl
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Quick and easy deconstructed sushi bowl for a family-friendly meal.
Ingredients:
  • 600g chicken thigh fillets, trimmed, thinly sliced
  • 187.50 ml teriyaki marinade
  • 300.00 gm sushi rice
  • 30.00 ml mirin
  • 9.20 gm peanut oil
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 62.50 ml pickled ginger
Instructions:
  • Place the chicken in a glass or ceramic bowl with the marinade, ensuring it is well coated. Let it sit aside.
  • Rinse the rice thoroughly under cold water until the water runs clear. Cook the rice with 1 1/2 cups of cold water in a saucepan over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 12 minutes until the water is absorbed. Remove from heat and let it sit covered for 10 minutes. Fluff the rice with a spatula, gradually add mirin while gently folding the rice until it cools.
  • In a large frying pan, heat oil over high heat. Brown and cook chicken in two batches for 5 to 7 minutes until fully cooked. Transfer to a plate and cover to keep warm. Serve over rice in bowls with cucumber and pickled ginger.

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