Teriyaki Chicken Crispy Rice Bites
Serves
24
Total Time
2 hours
Prep Time
15 minutes
Inactive Time
1 hour
Cook Time
45 minutes
Ingredients
For Sushi Rice
1 cup sushi rice
1½ cups water
1 tablespoon Kikkoman® Rice Vinegar
1 teaspoon sugar
1 teaspoon salt
Oil for frying
For Chicken
1 cup cooked chicken, shredded
6 tablespoons + ¼ cup Kikkoman® Teriyaki Takumi, Original, divided
¼ cup mayo
2 tablespoons Kikkoman® Sriracha Mayo
⅛ cup chopped green onion
For Serving
Avocado
Jalapeño
Directions
- Combine sushi rice and water, bring to a boil and then cover and simmer for 15 minutes. Remove from heat and let sit for 10 more minutes covered.
- Mix in rice vinegar, sugar and salt. Press rice flat into a baking pan or dish and let refrigerate for at least 1 hour.
- Cook your chicken in the 6 tablespoons of Takumi and then shred the chicken once cooked.
- Add mayo, sriracha mayo, Takumi and chopped green onions into the shredded chicken. Mix and set aside.
- Cut your chilled sushi rice into small rectangles and fry in oil until golden brown.
- Top crispy rice with avocado, Takumi chicken mixture, jalapeño slices, and an extra drizzle of Takumi on top. Enjoy!
Recipe created in partnership with Alessandra Brontsema at @alessandrabrontsema
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