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Rice Sandwich with UMAMI TOPPING Flake Wasabi
Rice Sandwich with UMAMI TOPPING Flake Wasabi
Ingredients (For 2 servings)
|
|
|
【Teriyaki Chicken】
Chicken thigh |
300g |
|
Olive oil |
1/2 Tbsp |
|
【A】
Soy sauce |
1 Tbsp |
|
Mirin |
1/2 Tbsp |
|
Sake |
1/2 Tbsp |
| S&B UMAMI TOPPING Crunchy Flake Type Wasabi 100g |
2 Tbsp (16g) |
| Roasted seaweed |
4 sheets |
| Rice (cooked) |
160g x 4 640g |
| S&B UMAMI TOPPING Crunchy Flake Type Wasabi 100g |
4 Tbsp (32g) |
| Red leaf lettuce |
20g |
| Carrot |
80g |
|
【B】
Salt |
Pinch (slightly less than 1/6 tsp) |
|
Sugar |
1/2 to 1/3 tsp |
|
Vinegar |
10g |
| Avocado |
100g |
| Lemon juice |
2 tsp |
Directions
- Prepare the 【Teriyaki Chicken】.
Heat oil in a frying pan over medium heat and cook the chicken.
Cook the chicken through until both sides are crisp. Combine and mix 【A】. Add the mixture to the frying pan and coat the chicken with it.
After cooling the chicken, slice it diagonally into bite-size pieces and coat them with UMAMI TOPPING Wasabi.
- Tear the red leaf lettuce into bite-size pieces.
Cut the carrot into thin strips and mix 【B】. When the vegetables wilt, squeeze out the water.
Cut the avocado into thin slices and mix with lemon juice.
- Add UMAMI TOPPING Wasabi Flake to the rice and mix lightly.
- Spread the plastic food wrap and place the seaweed sheet.
Put half the amount of rice 【3】 for 1 serving in the center of the seaweed sheet, put 【1】 and 【2】 on top, and cover them with the rest of the rice.
Wrap the filling by folding the four corners of the seaweed sheet and shape it into a square.
