Ingredients
- 2 boneless, skinless chicken thighs
- 2 cups warm cooked short- or medium-grain rice
- 4 full sheets nori, cut in half crosswise
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon neutral cooking oil
Instructions
- Whisk the soy sauce, brown sugar, rice vinegar, and ginger. Reserve 2 tablespoons in a clean bowl.
- Marinate the chicken in the remaining mixture for 30 minutes in the refrigerator.
- Heat the oil in a skillet over medium heat. Discard the used marinade and cook the chicken until the thickest part reaches 165°F, about 5 to 7 minutes per side depending on thickness.
- Rest the chicken for 5 minutes, slice it into 8 portions, and brush with the clean reserved sauce.
- Center a nori strip under the mold, spread about 1/4 cup warm rice evenly, and add a chicken portion.
- Press only until the block holds, lift the mold, wrap with nori, and set seam-side down. Repeat to make 8.
Safety note
The 165°F minimum for poultry follows the USDA safe minimum internal temperature chart. Use a food thermometer at the thickest point.