1kg chicken thigh fillets
1/2 cup yakitori sauce
2 cloves garlic, crushed
3 teaspoons fresh ginger paste
4 green spring onions, trimmed, cut into 3cm lengths
10 x 25cm long bamboo skewers
2 tablespoons rice wine vinegar
Carrot and Lebanese cucumber ribbons, to serve
1 ½ cups sushi rice
1/3 cup rice wine vinegar
2 tablespoons caster sugar
½ teaspoon table salt
2 tablespoons sesame seeds, toasted
Trim and discard excess fat and sinew from chicken. Cut chicken into 2cm-wide strips.
Combine half the sauce with garlic and ginger in a large bowl. Add chicken. Toss well. Cover. Refrigerate for about 2 hours. Drain away any marinade.
Alternately thread chicken and spring onions onto soaked skewers.
To make dressing, combine remaining sauce with vinegar and 2 tablespoons water in a small jug. Set aside.
To make sushi rice, rinse rice under cold water. Drain well. Place rice and 11/3 cups water in a medium saucepan. Bring to boil, stirring occasionally. Simmer, covered, for 12 minutes. Remove from heat. Stand, covered, for 10 minutes.
Meanwhile, heat an oiled, large grill plate over a medium heat. Add skewers. Cook, turning regularly, for about 10 to 12 minutes, or until chicken is cooked. Remove.
To finish sushi rice, combine vinegar with sugar and salt in a small jug. Stir into rice. Transfer to a serving bowl. Sprinkle with seeds.
Serve skewers with rice, vegetable ribbons and dressing.