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Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully. Add the drained rice with 200ml cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat.
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min. After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving. Don’t peek! Keep the lid on the whole time to get fluffy and sticky rice!
Meanwhile, add the cornflour to a bowl with 2 tbsp cold water and give it a good mix up. Add the soy sauce, mirin, Chinese wine and 1 tbsp sugar and stir it all together – this is your teriyaki sauce.
Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat. Once hot, add the teriyaki sauce and cook for 2-3 min or until thickened to a maple syrup-like consistency.
Place your hand flat onto the chicken breast. Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces.
Add the chicken breast to a baking tray (use tin-foil to avoid mess!) and spoon over 1 tbsp of the thickened teriyaki sauce (save the rest for later!) Put the tray in the oven for 10-12 min or until the chicken is cooked through.
Meanwhile, grate the carrot. Trim, then slice the spring onion finely.
Slice the cooked chicken. Top the sushi rice with the sliced chicken, grated carrot and a handful of pea shoots. Spoon the remaining teriyaki sauce over the chicken and garnish with the black & white sesame seeds and sliced spring onion. Enjoy!Gousto x wagamama recipes are adapted from wagamama’s new cookbook ‘Feed Your Soul’, available now at Kyle Books.