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PREPARATION: Ingredients: 4 boneless, skinless chicken breasts 1/2 cup soy sauce 1/2 cup mirin 1/4 cup brown sugar 2 tablespoons sake or white wine 2 garlic cloves, minced 2 tablespoons cornstarch 2 tablespoons cold water 4 sheets of sushi nori 4 cups cooked sushi rice 1/4 cup rice vinegar 1 tablespoon sugar 1 teaspoon salt Instructions:
Cut the chicken breasts into thin slices. In a medium saucepan, whisk together soy sauce, mirin, brown sugar, sake or white wine, and garlic. Bring to a boil over medium heat. In a small bowl, whisk together cornstarch and cold water. Pour into the boiling sauce and stir until thickened, about 2 minutes. Add the sliced chicken to the sauce and stir until coated. Let cool. In a small saucepan, mix the rice vinegar, sugar, and salt. Heat over low heat until sugar has dissolved. Pour over the cooked sushi rice and mix until evenly distributed. To assemble the sushi, lay a sheet of nori on a flat surface, shiny-side down. Spread a layer of the sushi rice over the nori, leaving about 1 inch of nori uncovered at the top. Place a few slices of the teriyaki chicken on top of the rice. Roll the sushi tightly, using the uncovered nori at the top to seal the roll. Repeat with remaining ingredients. Serve the sushi with soy sauce and wasabi for dipping.
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I AM RICARDO NUNES FROM MADEIRA PORTUAL . I AM A CHEF AND COOKING MORE THAN 30 YEARS , LIVING IN ENGLAND. IN THIS CHANNEL I WILL COOK RECIPES FROM AROUND THE WORLD , THIS CHANNEL IS FOR FOOD LOVERS .
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