照燒雞惠方卷壽司

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.

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.

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.

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.

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.

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

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.

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

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.

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.

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.

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