Chicken Teriyaki Roll

Name: Chicken Teriyaki Roll
Yield: Makes 7 rolls
Cuisine: Japanese
Ingredients: 1 cup beer, Pilsner or lager; 1 cup beer, Pilsner or lager; 1 cup beer, Pilsner or lager; 3 tablespoons and 2 teaspoons shoyu (soy sauce); 2 tablespoons honey; 1 tablespoon freshly grated ginger, juice and pulp; 3 tablespoons and 2 teaspoons shoyu (soy sauce); ¾ pound chicken thighs, without bone and skin; 1 tablespoon freshly grated ginger, juice and pulp; 2 tablespoons vegetable oil; 2 thumb-sized pieces of ginger (about 1 ounce), peeled and finely julienned; 7 shishitogarashi (Japanese shishitogarashi green peppers) or ½ medium frying pepper*; 7 shishitogarashi (Japanese shishitogarashi green peppers) or ½ medium frying pepper*; 2 teaspoons shoyu (soy sauce); ½ cup toasted white sesame seeds; 7 shishitogarashi (Japanese shishitogarashi green peppers) or ½ medium frying pepper*; 2 teaspoons shoyu (soy sauce); 7 half-sheets nori (laver); choose the thicker variety; 6 cups (lightly packed) prepared sushi rice (⅞ cup, 4.2 ounces, per roll); 7 half-sheets nori (laver); choose the thicker variety

Preparation info

Makes
7
rolls

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Perfectly prepared popular teriyaki chicken (there are so many bad versions!) rolled in properly made sushi rice is quite a winner. To give this roll a special flavor, I use beer to marinate the chicken and then cook the bird with it. The result is a teriyaki chicken that is perfect for a well-fashioned roll.

Ingredients

Marinade

1 cup beer, Pilsner or lager
2 tablespoons honey

Asia
Japan
Main course

Method

Mix in a bowl the beer, honey, 3 tablespoons soy sauce, and ginger juice and pulp, add the chicken, and marinate for 30 minutes.

Meanwhile, bring a small saucepan of water to a boil and cook the ginger strips for 10 seconds. Drain them in a colander and spread them out to cool.

Remove the chicken from the marinade and wipe dry with a paper towel, reserving the marinade. Heat the