We had a new years eve party at our place this year, and put on some yummy platters of finger food. This is a mash-up of a few recipes, and can be made as teriaki chicken with rice, as sushi, or we sometimes make rice into scone sized rounds, grill them and make burgers with the crisped rice as a bun.
1 cup sushi rice
2 chicken thighs, fat trimmed and sliced into small pieces
6 tbs Soy Sauce
1/4 cup rice wine vinegar
1tsp seseme oil
Juice of 1 lime
Combine marinade ingredients simmer over low heat 5mins. Cool and marinade chook overnight
Make the rice according to the package instructions. Once slightly cooled press the rice into a foil-lined baking tray. Lightly drizzle with sushi vinegar.
Heat BBQ grill to very high, and cook chook until browned. Reduce remaining marinade in a pan till thickened.
Turn the rice onto a flat surface and cut into equal sized squares, and trim the seaweed paper into slightly smaller squares with sharp scissors. Place rice squares on a serving platter and top each one with a seaweed square, a piece of chicken, and drizzle over the remaining marinade. Squirt a dollop of mayonnaise onto each one and serve with wasabi on the side.