Teriyaki chicken sushi bowl

Teriyaki chicken sushi bowl

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If your family likes sushi, then this deconstructed version in a bowl will save you rolling time.

The ingredient of Teriyaki chicken sushi bowl

  1. 600g chicken thigh fillets, trimmed, thinly sliced
  2. 3/4 cup teriyaki marinade
  3. 1 1/2 cups sushi rice
  4. 1 1/2 tablespoons mirin
  5. 2 teaspoons peanut oil
  6. 2 Lebanese cucumbers, thinly sliced into ribbons
  7. 1/4 cup pickled ginger

The instruction how to make Teriyaki chicken sushi bowl

  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.

Nutritions of Teriyaki chicken sushi bowl

fatContent: 568.342 calories
saturatedFatContent: 13.5 grams fat
carbohydrateContent: 3.8 grams saturated fat
sugarContent: 74.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 36 grams protein
sodiumContent: 130 milligrams cholesterol

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