Colourful Oshi Sushi (Pressed Sushi) with Chicken Teriyaki. How To Make Sushi. Подписаться. Вы подписаны. In this video recipe Chef Devaux shows how to cook a delicious uramaki sushi roll (inside out sushiroll) with a tasty chicken teriyaki cucumber filling and topped with thinly sliced avocado. Teriyaki chicken sushi is one of those classic dishes that everyone should know how to make, so here you are.

You can certainly sub other fillings, such as cooked or fried shrimp, fried crab, imitation crab meat, tofu, or. Mackerel Pressed Sushi consists of vinegar cured mackerel, shiso leaves, and sushi rice. You may have seen fancier pressed sushi with multiple layers of sushi rice, seafood, and other ingredients. You can have Colourful Oshi Sushi (Pressed Sushi) with Chicken Teriyaki using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Colourful Oshi Sushi (Pressed Sushi) with Chicken Teriyaki

Prepare 1 of Chicken thigh.
It's of Seasonings A.
You need 2 1/2 tbsp of Soy sauce.
You need 2 1/2 tbsp of Honey.
You need 3 of Eggs.
You need 1 tbsp of Milk.
You need 400 grams of Plain cooked rice.
It's 2 of and half slices Sliced cheese.
You need 6 of tomatoes Cherry tomatoes (Cut a cherry tomato into eight pieces).
It's 1 of Radish sprouts (cut into 1.5 cm pieces).

Oshibako creates a perfectly rectangular shape, and if you are ambitious, you can make eye-catching. Rinse the sushi rice in cold water. Drain and put into a saucepan. To serve, spoon a portion of rice into each bowl.

Colourful Oshi Sushi (Pressed Sushi) with Chicken Teriyaki step by step

Put the eggs and milk in a bowl and stir. Heat a pot, and pour the mixture into it. Hold four cooking chopsticks with one hand and stir the mixture with them to make scrambled eggs..
Make a slit on the chicken thigh on the meat side. Arrange the chicken thighs skin side-down in a frying-pan..
Heat the frying-pan, and cook the chicken over medium heat until golden brown. Turn the chicken thigh over, and once it begins to sizzle, cover with a lid and continue to cook..
Drizzle the soy sauce and honey over the chicken, coating evenly. Let it cool, dicing the chicken up. Save the sauce that's left in the pan..
Line the pound cake tin with plastic wrap. Add the ingredients in layers starting with the chicken thigh, then rice, scrambled egg, cheese, scrambled egg and rice. Press hard from the top to pack the ingredients in tightly..
Serve the sushi on a plate. Heat the sauce in the frying-pan and it pour over the sushi. Garnish with cherry tomatoes and radish sprouts..

Top with the teriyaki chicken and broccoli. Garnish with the toasted Gregg's Sesame Seeds, and the pickled ginger and sliced spring. These teriyaki chicken bowls allow them to fill and form their own sushi bites (think mini sushi rolls, without the fuss). I've kept things quite basic here in terms of vegetables, sticking with cucumber and avocado. However, you could certainly increase the vegetable content by adding some steamed or..