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Ingredients
- 200 g skinless chicken thigh fillets cut in cubes (1 cm)
- 2 tbsp thick teriyaki marinade
- 1 tbsp light soy sauce
- ½ tbsp cornflour (starch)
- oil to grease
- 3 eggs A-sized, lightly beaten
- 1 pinch salt adjust to taste
- 1 pinch white pepper powder adjust to taste
- 1200 g water
- 250 g short-grained rice (sushi rice), rinsed
- 1 tbsp Japanese sushi vinegar
- 4 tbsp furikake (Japanese rice seasoning)
- prawn roe (ebiko) to garnish
- Nutrition
- per 1 portion
- Calories
- 236 kcal / 987 kJ
- Protein
- 11 g
- Fat
- 3.5 g
- Carbohydrates
- 38 g
- Fiber
- 0.5 g
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