Teriyaki Chicken & Sticky Wasabi Rice

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Step 1.

Get your sushi rice on (follow pack instructions).

Step 2.

De-bone your chicken thighs & keep the skins on. Add thighs to a bowl and salt the skins.

Step 3.

Add a splash of oil to a frying pan. Add the chicken, skin side down, and cook for 5 minutes until the skin is nice and brown. Turn the chicken over and cook for another 4 minutes. Keep turning the thighs until they are cooked through. Leave them on a board to rest.

Step 4.

Teriyaki time. Add soy sauce, mirin, 3 tbsp of water and a tsp of ginger to a pan. Mix them all together. Add a level tbsp of sugar. Stir it in. Cook the sauce until it is nice and thick. Remove from the heat.

Step 5.

Once the rice is ready, add a heaped tsp of wasabi paste to it. Mix it in.

Step 6.

Slice up your chicken thighs. Add a big spoonful of the sticky rice to a plate. Top with 2 thighs and pour over your thick teriyaki sauce. Tuck in! Enjoy!

Make sure you leave the thighs skinside down for 4-5 minutes to ensure they are nice and brown.

8 Chicken Thighs
10 Tbsp Soy Sauce
3 Tbsp Mirin
Knob of Ginger
1 Tbsp White Sugar
500g Sushi Rice
1 Heaped Tsp Wasabi Paste
Olive Oil