Ingredients
Base
Sushi rice, seasoned, warm200 g
Ginger Chicken (marinate 30 min batch)
Chicken thigh, diced 2cm130 g
Ginger, grated8 g
Garlic, fine chop4 g
Soy sauce12 ml
Mirin8 ml
Sesame oil5 ml
Toppings
Edamame, shelled, cooked40 g
Cabbage, shaved fine40 g
Pickled cucumber, sliced (batch)30 g
Kewpie mayonnaise20 g
Finish
Spring onion, sliced8 g
Toasted sesame seeds3 g
Method
1
Marinate chicken in ginger, garlic, soy, mirin, sesame oil 30 min to 2 hrs (batch ahead).
2
Heat grill or pan on high. Grill chicken 3 min each side until charred and just cooked through — internal 75°C.
3
Rest 2 min. Slice if any pieces are too big.
4
Pack sushi rice into kraft bowl.
5
Arrange edamame, cabbage, pickled cucumber in wedges.
6
Centre chicken on the rice. Squeeze mayo zigzag.
7
Finish with spring onion and sesame.