Saturday, August 24, 2013

Chicken and Sushi Rice

We've been devoting our lives to simplicity ever since we sold our house last summer, and with the task of emptying that house after 5 years of doing nothing but filling it up, we realize that simple is easy and satisfying. My husband loves to have a dinner of sushi rice and the protein of the evening:  chicken, beef, or pork.

That makes my duty as the cook quite easy!  I simply marinate the meat in some tamari (gluten - free soy sauce)  or some fish sauce and garlic powder, and the results are flavorful meat atop scrumptious sticky, starchy rice.  This is not that fluffy, flaky variety.


  • 1 cup of sushi rice
  • 1 1/2 cups of water
  • 2 lbs. of boneless, skinless chicken thighs
  • fish sauce, about 1 tbsp
  • tamari, about 2 tbsp
  • garlic powder, about 1tbsp
  1. Cut the chicken into bite - sized pieces.  Place inside a large plastic bag.  Season with the fish sauce, tamari, and garlic powder.  Seal the bag, toss it to evenly distribute, then refrigerate overnight.  
  2. Prepare the sushi rice per package instructions.
  3. Prepare a pan over medium heat.  When hot, add just enough oil to cover the bottom.
  4. Saute the chicken over medium heat until done, abut 10 - 15 minutes.  
  5. Top the rice with the chicken.  Season with additional tamari if desired.

1 comment:

  1. It looks so good - it's been too long since I had sushi!
    Web reference: Japanese restaurant near me