Ingredients
- 3 tbsp Light Soy
- 1/4 cup Mirin Seasoning
- 400g Chicken Thigh Fillets
- 2 cups Sushi Rice
- 1/4 cup Sushi Seasoning
- 1 tbsp Sesame Oil
- 2 cloves Garlic
- 1 tsp Minced Ginger
- 2 x Nori Sheets
- 1 Avocado
- 200g Edamame in pod
- Kewpie Mayo
- Sesame Seeds
Method
- Finely chop garlic, mince ginger, and combine with the mirin & soy in a medium sized bowl. Marinade the chicken thighs in the fridge for at least an hour.
- Meanwhile rinse sushi rice thoroughly, drain, then slowly bring to the boil in 2.4 cups of water in a medium sized pot. Once boiling put lid on pot and turn down heat to low. Cook for approx 8 minutes till all liquid is absorbed and rice is cooked.
- Whilst rice is cooking, prepare other ingredients. Slice nori sheets into small strips. Halve and thinly slice avocado. Put Edamame in a pot of boiling water for 5 minutes to heat through, then drain.
- Heat sesame oil in a large frying pan over medium heat. Reserve the marinade and cook chicken thighs in pan, turning regularly until cooked through. Remove from pan and heat rest of marinade until thickened slightly.
- Transfer rice to a glass/wooden bowl and stir through sushi seasoning.
- Serve by placing sushi rice into bowls and top with sliced chicken thighs, edamame beans, avocado, nori strips and sesame seeds. Drizzle with the sauce and kewpie mayonnaise.Serves 3-4.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Mirin Seasoning
- Obento - Sushi Rice
- Obento - Sushi Seasoning
- Obento - Yaki Nori For Sushi
- Lee Kum Kee - Sesame Oil
- Lee Kum Kee - Light Soy Sauce
