Sushi, I love sushi.
I remember saying to myself before my first was born that they will learn to love sushi. Thankfully there wasnt a problem with that. Aside for the inability in the beginning to cut the nori with her front teeth she loves it. Every week I get the “Can we have sushi tonight?”
Here is my method of making teriyaki chicken sushi. Is it the right way??? Its the way that works best for me and it tastes great.
Makes 10 rolls (dinner, lunch and dinner again)
What you need:
- 4 cups medium grain rice
- 1/2c Rice wine vinegar
- 1 tsp salt
- 2 tsp white sugar
- 1/2c soy sauce
- 1 tbl mirin
- 1 tsp garlic
- 1 tbl brown sugar
- 750g Chicken thighs (taste the best)
- kewpie mayonaise (dont subsitute with regular mayo)
- 10 sheet nori
- 2 lebanese cucumbers
1. Marinate the chicken. Mix soy, mirin, brown sugar, garlic and sugar together. I put it into a plastic bag and leave for a couple of hours.
2. Put the 4 cups of rice with 6 cups of water into a rice cooker (or your preferred method). Whilst cooking put together the vinegar, white sugar and salt together and heat in the microwave to help dissolve the granules. When the rice is cooked pour the vinegar mixture into the rice and stir in well.
I dont fan at this stage, I just put a tea towel over the rice and leave to cool. I usually marinate and cook the rice in the morning and make the sushi 1 hour before dinner.
2. Cooking the chicken. Place the entire bag into a pan, sauce and all. You are basically broiling the chicken for approx 10-15 min depending on the thickness of your chicken. You can place the lid on top so the liquid does not fully evaporate. For me this method is the key and the easiest to clean up afterwards.
3. Once the chicken is cooked and cooles, slice into finger chunks. Assemble your area. Have a bowl of water to wet your hands in, tea towel, mayo, cut up cucumber, bamboo mat , rice and plate.
4. Assembling the sushi.
- Get a sheet and place it on the bamboo mat. Wet your hands and grab a handfull or rice (wet hands stops the rice sticking to your fingers) and pat it down onto the nori until flat and a 1 inch gap at one end. Dont make too thick.
- Wash hands in bowl, dry with tea towel.
- Squeeze a strip of mayo across one end of nori (see pic, under the cucumber)
- lay out the chicken and the cucumber.
- Dab water on the exposed edge of the nori (this will help make the nori stick once rolled up.
5 Rolling. Grab the bottom on the mat (closest to the chicken) roll and tuck the bottom edge of the nori under the chicken as tight as possible. Move the bamboo slightly and then roll the rest of the way, patting the wet edge of the roll to stick.
Perfect rolling is not a requirment. Its how it tastes that matters the most.
Place each roll onto the plate to rest. This will soften the nori slightly. Put any uneaten sushi in the fridge straight away. When you want to eat it next it is best to pull out 1/2 hr before hand to warm slightly. Sushi does not taste its best when coming straight from the fridge.
**Alternative to chicken. Can of tuna drained and mix with the kewpie mayonaise.
Cut up and eat!!