Teriyaki Chicken Musubi​

1. Add Kikkoman® Teriyaki Takumi, Original over chicken thighs and mix until sauce coats chicken.
2. Heat pan to medium heat and add oil and chicken thighs. Pour all extra sauce from the bowl into the pan. Cook chicken for 4-5 minutes on each side and remove from the pan to cool.
3. In musubi mold, place a layer of cooked rice on half of a nori sheet. Then layer sliced pineapple, cooked chicken with a spoonful of sauce from the pan, and another layer of rice.
4. Push down on the mixture and then remove from the mold.
5. Wrap the nori tightly around the molded musubi, and then wrap in plastic wrap. If you don’t have a musubi mold, you can shape the rice into a patty with your hands, place the patty on a nori sheet, and complete the same layering process as noted in step 3.

Recipe created in partnership with @myhealthydish