Teriyaki chicken onigirazu with lettuce and carrot

Ingredients

For 1 serving

• Sushi rice80 g
• Nori seaweed2
• Chicken breast110 g
• Mirin10 ml
• Sake10 ml
• Soy sauce1 teaspoon
• Lettuce30 g
• Carrots40 g
• Peanut oil1 teaspoon

Contains: gluten, nuts, soy

Method

1. Rinse the sushi rice, rubbing it, until the water runs almost clear, then put it in a small pan with about one and a quarter times its volume of water; bring to the boil, cover, turn the heat to the minimum and cook for 12 minutes, then spread it in a bowl to cool to lukewarm.
2. Meanwhile, slice the chicken breast thinly; peel the carrot and cut it into matchsticks; wash and dry the lettuce.
3. Heat the oil in a frying pan over medium-high heat and cook the chicken for 2–3 minutes per side, until golden and cooked through; pour in the mirin, sake and soy sauce and let it glaze for 1–2 minutes, turning, until the sauce is syrupy and coats it.
4. Lay a sheet of nori on a piece of cling film, shiny side down, and spread half the rice in a square in the centre; top with lettuce, carrot and chicken and cover with the remaining rice.
5. Fold the corners of the nori towards the centre like a parcel, wrap tightly in the cling film and leave for 5 minutes, so the seaweed softens and seals.
6. Cut in half with a wet knife, through the film, and serve; if you like, finish with extra nori strips.