Description

All the sushi flavour, none of the rolling! These easy Teriyaki Chicken Squares are the perfect weeknight dinner or lunchbox win — made with sushi rice, rotisserie chicken, and a whole lot of yum

Scale

Ingredients

For the Sushi Rice:

2 cups sushi rice
2 cups water (see stovetop note below)
¼ cup rice vinegar
4 tsp sugar
1 tsp salt

For the Teriyaki Chicken:

1 Woolworths rotisserie chicken, shredded
Teriyaki Sauce:
- ½ cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar or honey
- 1 thumb-sized piece of fresh ginger, grated
- 1 clove garlic, minced
- 2 tsp cornflour (cornstarch)
- 2 tbsp water

For the Layers:

½ cucumber, peeled into ribbons
1 carrot, peeled into ribbons
x2 sheet of nori (seaweed)
sliced avocado

2 tbsp toasted black and white sesame seeds
Kewpie mayonnaise, for drizzling
2 spring onions, chopped

Instructions

1. Prepare the Sushi Rice

Rinse the Rice:
Place the sushi rice in a large fine-mesh sieve and rinse under cold running water for 1–2 minutes, or until the water runs clear. Drain well.

Cook the Rice:
Choose either the Instant Pot or Stovetop method:

Instant Pot:
Add the rinsed rice and 2 cups of water to the Instant Pot. Stir briefly, then pressure cook on high for 5 minutes. Let it naturally release for 10 minutes, then quick release.
Stovetop:
Use 2¼ cups water for this method. Combine the rice and water in a large saucepan. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover, and cook for 16–18 minutes, or until the water is fully absorbed. Remove from heat and leave the lid on to steam for another 10 minutes.

Make the Sushi Vinegar:
While the rice cooks, combine the rice vinegar, sugar, and salt in a small saucepan. Heat gently until just about to simmer. Remove from heat and stir until the sugar dissolves completely. (You can also microwave this mixture.)

Season the Rice:
Transfer the cooked rice to a large mixing bowl. Drizzle the sushi vinegar evenly over the rice. Gently fold the rice with a spatula using a slicing-and-lifting motion to avoid mashing it, until well combined. Allow the rice to cool slightly.

2. Prepare the Teriyaki Chicken

In a small saucepan, add all teriyaki sauce ingredients (except the chicken).
Bring to a boil, stirring constantly, and simmer for about 1 minute until thickened enough to coat the back of a spoon.
Remove from heat, pour over the shredded chicken, and mix well.

3. Assemble the Squares

Line a 20 x 15 cm baking dish with baking paper.
Press the cooled rice firmly and evenly into the base of the dish. For best results, do this a few hours ahead so the rice can firm up in the fridge. (Or chill for 20–30 minutes if short on time.)
Arrange cucumber and carrot ribbons in layers over the rice.
Add a layer of teriyaki chicken on top (you might have a little leftover).
Drizzle with Kewpie mayonnaise.
Sprinkle with spring onions and toasted sesame seeds.

To Serve:

Slice into squares and serve with soy sauce, pickled ginger, and wasabi on the side.