Chicken sushi stacks
Ingredients
- 6 chicken legs, skinless and boneless
- 250 g sushi rice
- 2 tablespoon rice vinegar
- 2 tablespoon sugar
- 1 tablespoon salt
- 75 ml teriyaki sauce
- 1 tablespoon cornflour
- 1 tablespoon wasabi paste
- 2 tablespoon sesame oil
- 6 radishes
- 1 avocado
- 1 lime
- 1 small cucumber
- 1/2 bunch chives
- 1 tablespoon black sesame seeds
- Mint leaves for decoration
- Soy sauce at will
- Pickled ginger at will
Instructions
- Wash the rice under cold water until the water runs clear, place in a saucepan with 800 ml of water.
- Leave in the water for 10 minutes, bring to a boil and let swell with the lid closed on the lowest possible setting for 10 to 12 minutes, then leave to cool and fluff up.