Brown rice chicken teriykaki sushi
In a large bowl, wash rice with cold water until water is almost clear. Drain rice in strainer at least 30 minutes. To make vinegar: combine all ingredients in a small jug.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Sushi mat
- Wooden bowl
- Spatula
- Mixing bowl
- Fine-mesh sieve
- Pitcher
- Saucepan
- Skillet
- Stove
- Measuring cup
- Kitchen towel
Ingredients
- 1 cup (200g) brown short-grain rice
- 2 cups (500ml) water
- 1 tablespoon rice vinegar
- 3 sheets toasted nori (yaki-nori)
- 1 lebanese cucumber, seeded, cut into matchsticks
- 20 grams snow pea sprouts, trimmed
- 2 tablespoons japanese soy sauce
- Sushi vinegar
- 2 tablespoons rice vinegar
- 2 teaspoons white sugar
- 1/4 teaspoon fine salt
- Chicken teriyaki
- 120 grams chicken breast fillet, sliced thinly
- 2 tablespoons teriyaki sauce
- 1 clove garlic, crushed
- cooking oil spray
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