Teriyaki chicken onigirazu (Japanese sushi rice sandwich)
(Serves: Prep: 15min - Cook: 25min - Serves 4)
Ingredients
- 250ml Massel liquid chicken stock
- 1 tbs vegetable oil
- 600ml chicken thighs, trimmed and sliced
- ⅓ cup soy sauce
- 2 tbs honey
- 2 tbs mirin
- 2 tsp cornflour
- 5 nori sheets
- 1 Lebanese cucumber, thinly sliced
- 4 radish, thinly sliced
- 1 cup thinly shredded red cabbage
- 1 tsp furikake
- ⅓ cup sriracha kewpie, to serve
- Sushi rice
- 1 ⅓ cups sushi rice
- 2 tbs caster sugar
- 2 tbs rice wine vinegar
- ¼ tsp sea salt flakes
Method
1. Rinse rice in a medium saucepan. Add 1 ½ cups of water, cover with a lid and cook over low heat for 25 minutes or until liquid has absorbed and rice is fluffy. Whisk together sugar, vinegar and salt in a small bowl until dissolved. Pour mixture over rice and stir to combine. Set aside.
2. Heat oil in a large frypan over high heat. Cook chicken for 5-8 minutes or until browned. Whisk together soy sauce, honey, mirin, Massel chicken stock and cornflour in a small jug until dissolved. Pour mixture over chicken, reduce temperature to low and simmer for 10-12 minutes or until sauce is reduced and slightly sticky.
3. On a clean work bench lay out a piece of cling film 20cm x 20cm. Place one sheet of nori on top and rotate approximately 45 degrees. With wet hands, take ⅓ cup of sushi rice and gently push down to make a square in the centre. Top with cucumber, radish, ¼ of chicken mixture and cabbage. Cut 1 nori sheet into 4 rectangles. Cover each rectangle with ¼ cup of sushi rice. Place rectangle on top, pushing down to secure. Fold nori edges inwards to secure. Wrap with plastic to hold in place. Repeat with remaining 3 nori sheets and chill parcels for 30 minutes.
4. To serve, cut onigirazu in half, remove plastic and sprinkle with furikake. Serve with sriracha kewpie on the side.
Massel products used in this recipe:
