Crispy Teriyaki Chicken Sushi Burger

Wash the rice until the water runs clear, then leave to soak for 20 minutes. Once soaked, drain well and transfer to the rice cooker basket. Add in 3 cups of water. Select the ‘White Rice’ mode and allow to cook for the designated time. Meanwhile, line a large baking tray with baking paper.

Once the rice is cooked, open the lid and add the rice vinegar, sugar, mirin and salt to the rice, then gently mix through. Empty out the seasoned rice onto the lined tray, then spread out into an even layer. Cover the rice with another sheet of baking paper and press it with a roller or spatula until lovely and flat (you could also pop another tray on top and weight it down for a few minutes). Transfer the tray to the fridge and leave to chill and firm up for at least 3 hours or, if you have the time, overnight.

Pop the chicken thighs into a bowl and add the teriyaki marinade. Set aside to marinate for at least 10 minutes.

Place a large frying pan over medium-high heat. Add 1 tbsp vegetable oil, followed by the chicken thighs and any excess marinade. Reduce the heat to medium and cook for 3-4 minutes on each side or until the chicken is lightly charred and cooked through. Set the chicken aside.

Remove the tray of seasoned sushi rice from the fridge and peel off the top layer of baking paper. Carefully lift the firm rice off the tray using the other piece of baking paper and transfer to a chopping board. Using a large knife, cut the sushi rice sheet into 8 squares measuring 8cm x 8cm (just over 3 inches). These will be your burger ‘buns’.

Place a large deep frying pan over medium-high heat. Pour in enough oil to shallow fry. Once the oil is hot (180C), carefully add the rice squares. You may need to do this in batches so the pan isn’t overcrowded, as the buns will stick together otherwise. Cook, flipping regularly, for 6-7 minutes or until golden brown and crisp. Lift out with a spider strainer and transfer to a tray lined with kitchen paper to drain excess oil.

To build your sushi burger, add Kewpie mayonnaise onto four of the rice buns. Top with avocado, teriyaki chicken, cheese, lettuce, tomato and onion. Place the remaining rice buns on top to form your burgers. Wrap each burger in a sheet of nori, then serve immediately.

This recipe was made using the Panasonic 10-cup Rice Cooker SR-DA182.

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