4 small chicken breast fillets, trimmed of fat, cut into thirds
⅓ cup teriyaki marinade and sauce
2 teaspoons rice bran oil
2 cups cooked sushi rice, cooled
2 teaspoons toasted sesame seeds
- Combine the chicken and teriyaki marinade and sauce in a bowl. Set aside for 5 min.
- Heat 2 teaspoons rice-bran oil in a non-stick frying pan over medium heat. Add the chicken, reserving marinade, and cook for 2 min each side. Add reserved marinade, cover, cook for a further 3-5 min or until chicken is cooked through. Remove and let cool. Cut into slices. Chill until required.
- Using slightly wet hands, divide rice into 8 portions and roll into ball shapes. To serve, place 2 rice balls into each lunch box, along with a quarter of the chicken. Sprinkle rice with sesame seeds. Serve with steamed blanched vegetables and sliced fruit. Serve with extra teriyaki sauce if desired.