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  1. Home
  2. Dinner Tonight

Yakitori Chicken Skewers with Sushi Rice

Dinner's sorted with this delicious dinner, which is sure to be a new family favourite! - by Kim Meredith
  • 10 Mar 2020
Yakitori Chicken Skewers with Sushi Rice
Prep: 15 Minutes - Cook: 30 Minutes - Easy - Serves 4
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TIP! Soak skewers in a shallow dish of cold water for about 30 minutes before using to prevent them from burning during cooking. Dressing can be made up to one day ahead. Keep, covered, in the fridge. Refrigerate, covered. You will need 2 medium carrots and 2 cucumbers for the ribbons.

Ingredients

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

SUSHI RICE

1 ½ cups sushi rice

1/3 cup rice wine vinegar

2 tablespoons caster sugar

½ teaspoon table salt

2 tablespoons sesame seeds, toasted

Method

  1. Trim and discard excess fat and sinew from chicken. Cut chicken into 2cm-wide strips.

  2. 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.

  3. Alternately thread chicken and spring onions onto soaked skewers. 

  4. To make dressing, combine remaining sauce with vinegar and 2 tablespoons water in a small jug. Set aside.

  5. 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. 

  6. 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.

  7. 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. 

  8. Serve skewers with rice, vegetable ribbons and dressing.

Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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