If your family likes sushi, then this deconstructed version in a bowl will save you rolling time.
Ingredients
- 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
Method
- Step 1Place chicken and marinade in a glass or ceramic bowl. Turn to coat. Set aside.
- Step 2Meanwhile, 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.
- Step 3Heat 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.
Nutrition
2378 kj
Energy
13.5g
Fat Total
3.8g
Saturated Fat
1.7g
Fibre
36g
Protein
130mg
Cholesterol
2271mg
Sodium
74.1g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Kirrily La Rosa
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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