Kanin

Teriyaki Chicken Ehomaki Sushi Rolls

Name: Teriyaki Chicken Ehomaki Sushi Rolls
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 tasang hilaw na bigas (mga 300 gramo); 1/4 tasang sushi vinegar (60 ml); 2 boneless, skin-on na chicken thighs (mga 14 oz o 400 gramo); 1 kutsarang sake (o dry white wine); 2 kutsarang toyo; 1 kutsaritang gadgad na luya (mula sa tubo o sariwa); 1 kutsarang mirin; 1 kutsarang asukal; 2 kutsarang toyo; kaunting vegetable oil; 3 dahon ng nori (seaweed); 2-3 dahon ng green leaf lettuce

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Teriyaki chicken ehomaki sushi rolls na may pinritong teriyaki chicken at lettuce na binalot sa sushi rice at nori, iginulong nang buo.

Teriyaki Chicken Ehomaki Sushi Rolls

Mga Sangkap

Ingredients

2 tasang hilaw na bigas (mga 300 gramo)

2 cups (about 300 grams) uncooked rice

1/4 tasang sushi vinegar (60 ml)

1/4 cup (60 ml) sushi vinegar

2 boneless, skin-on na chicken thighs (mga 14 oz o 400 gramo)

2 boneless, skin-on chicken thighs, weighing about 14 oz (400 grams)

1 kutsarang sake (o dry white wine)

1 tablespoon sake (or you can use dry white wine instead)

2 kutsarang toyo

2 tablespoons soy sauce

1 kutsaritang gadgad na luya (mula sa tubo o sariwa)

1 teaspoon grated ginger (either from a tube or freshly grated)

1 kutsarang mirin

1 tablespoon mirin

1 kutsarang asukal

1 tablespoon sugar

2 kutsarang toyo

2 tablespoons soy sauce

kaunting vegetable oil

A little vegetable oil

3 dahon ng nori (seaweed)

3 sheets nori (seaweed)

2-3 dahon ng green leaf lettuce

2 to 3 leaves of green leaf lettuce

Mga Hakbang

Instructions

Lutuin ang kanin para sa sushi. Kapag tapos na, haluin ang sushi vinegar at hayaang lumamig.

First, prepare the sushi rice according to package directions. Once it's cooked, stir in the sushi vinegar and set it aside to cool down.

Tusukin ang chicken thighs ng tinidor ng ilang beses. I-marinate ng mga 20 minuto gamit ang mga sangkap na may markang ★ (sake, 2 kutsarang toyo, luya).

Using a fork, poke several holes all over the chicken thighs. Marinate them for about 20 minutes with the sake, 2 tablespoons of soy sauce, and grated ginger.

Alisin ang manok mula sa marinade. Magpainit ng vegetable oil sa isang kawali at lutuin ang manok na nakabaliktad ang balat. I-flip, takpan, at lutuin nang buo.

Take the chicken out of the marinade. Heat a little vegetable oil in a skillet, then place the chicken in the pan, skin-side down, and cook. After a while, flip the chicken, cover the skillet, and continue cooking until it's well cooked.

Alisin ang manok at itapon ang labis na taba mula sa kawali. Hiwain ang manok sa mahabang piraso na may kapal na humigit-kumulang 1/2 pulgada (1.5 cm).

Once cooked, remove the chicken from the pan and carefully drain any excess fat. Slice the chicken into long strips, about 1/2 inch (1.5 cm) thick.

Idagdag ang marinade at ang mga sangkap na may markang ☆ (mirin, asukal, 2 kutsarang toyo) sa kawali. Pakuluan hanggang bahagyang lumapot.

Add the leftover marinade to the pan, along with the mirin, sugar, and the remaining 2 tablespoons of soy sauce. Simmer this mixture until it has slightly thickened.

Ibalik ang manok sa kawali at balutin nang mabuti ng sarsa. Hayaang lumamig.

Place the sliced chicken back into the pan and ensure it's well coated with the sauce. Let it cool.

Ilagay ang 1/3 ng kanin sa isang dahon ng nori, iniiwan ang mga 1 pulgada (3 cm) sa itaas at 1/2 pulgada (1 cm) sa bawat gilid na walang takip.

Lay one sheet of nori flat. Spread one-third of the made rice evenly over the nori, making sure to leave about 1 inch (3 cm) uncovered at the top edge and 1/2 inch (1 cm) uncovered on both sides.

Ilagay ang green leaf lettuce at mga 4 na piraso ng teriyaki chicken sa gitna ng kanin.

Arrange a few leaves of green leaf lettuce and about 4 strips of the teriyaki chicken across the center of the rice.

Gamit ang isang sushi mat, i-roll ang nori at kanin, simula sa harap at i-roll patungo sa malayong gilid ng kanin.

With the help of a sushi mat, begin rolling the nori and rice from the edge closest to you, moving towards the far edge of the rice.

Alisin ang sushi mat at tapusin ang pag-roll upang ang tahi ay nasa ibaba. Hayaang maupo ang roll hanggang lumambot ang nori, pagkatapos ay hiwain.

Once rolled, remove the sushi mat and complete the roll, ensuring the seam is positioned on the bottom. Let the roll rest for a bit until the nori softens, then you can slice it.

Ang lasa ay sapat na para kainin nang walang dagdag na sarsa, ngunit kung gusto mo, isawsaw sa natirang teriyaki sauce para sa mas maraming lasa.

These rolls are flavorful enough without any additional sauce. However, if you'd like an extra boost of flavor, feel free to dip them in any leftover teriyaki sauce.

Salamat sa paggawa ng recipe na ito na paksa noong Pebrero 2016 at sa pag-feature nito sa "Inirerekomenda noong Pebrero 3, 2016"!

A special thank you for featuring this recipe as a topic in February 2016 and for including it in "Recommended on February 3, 2016"!