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Teriyaki chicken sushi bowl

  • 0:25 Prep
  • 0:25 Cook
  • 4 Servings


  • 600g chicken thigh fillets, trimmed, thinly sliced
  • 3/4 cup teriyaki marinade
  • 1 1/2 cups sushi rice
  • 1 1/2 tablespoons mirin
  • 2 teaspoons peanut oil
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 1/4 cup pickled ginger


  • 1
    Place chicken and marinade in a glass or ceramic bowl. Turn to coat. Set aside.
  • 2
    Meanwhile, rinse and drain rice 3 times under cold water until water runs clear. Place rice and 11/2 cups cold water in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand, covered, for 10 minutes. Use a spatula to break up lumps of rice. Slowly add mirin, lifting and turning rice with a spatula, until rice has cooled.
  • 3
    Heat oil in a large frying pan over high heat. Cook chicken, in 2 batches, for 5 to 7 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm. Divide rice between serving bowls. Top with chicken, cucumber and pickled ginger. Serve.

Source: taste.com.au


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