Steps to Make Quick Colourful Oshi Sushi (Pressed Sushi) with Chicken Teriyaki

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, colourful oshi sushi (pressed sushi) with chicken teriyaki. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Colourful Oshi Sushi (Pressed Sushi) with Chicken Teriyaki is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Colourful Oshi Sushi (Pressed Sushi) with Chicken Teriyaki is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have colourful oshi sushi (pressed sushi) with chicken teriyaki using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Colourful Oshi Sushi (Pressed Sushi) with Chicken Teriyaki:

1. Prepare 1 Chicken thigh
2. Get Seasonings A
3. Take 2 1/2 tbsp Soy sauce
4. Prepare 2 1/2 tbsp Honey
5. Make ready 3 Eggs
6. Take 1 tbsp Milk
7. Take 400 grams Plain cooked rice
8. Prepare 2 and half slices Sliced cheese
9. Get 6 tomatoes Cherry tomatoes (Cut a cherry tomato into eight pieces)
10. Prepare 1 Radish sprouts (cut into 1.5 cm pieces)

Instructions to make Colourful Oshi Sushi (Pressed Sushi) with Chicken Teriyaki:

1. Put the eggs and milk in a bowl and stir. Heat a pot, and pour the mixture into it. Hold four cooking chopsticks with one hand and stir the mixture with them to make scrambled eggs.
2. Make a slit on the chicken thigh on the meat side. Arrange the chicken thighs skin side-down in a frying-pan.
3. Heat the frying-pan, and cook the chicken over medium heat until golden brown. Turn the chicken thigh over, and once it begins to sizzle, cover with a lid and continue to cook.
4. Drizzle the soy sauce and honey over the chicken, coating evenly. Let it cool, dicing the chicken up. Save the sauce that's left in the pan.
5. Line the pound cake tin with plastic wrap. Add the ingredients in layers starting with the chicken thigh, then rice, scrambled egg, cheese, scrambled egg and rice. Press hard from the top to pack the ingredients in tightly.
6. Serve the sushi on a plate. Heat the sauce in the frying-pan and it pour over the sushi. Garnish with cherry tomatoes and radish sprouts.

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