Shoyu Chicken Sushi

Don't leave! I solemnly swear that I would never eat raw chicken. I'd never had chicken sushi either, but anything's worth a shot.

OK, now that we have that covered, it's time to introduce my blog from the Secret Recipe Club this month: Grumpy's Honeybunch. Shelby is the mom of some grown kids and the wife of "Grumpy." She makes mostly health-conscious recipes and shares them, as well as many links to other great sites. I loved Grumpy's commentary on her recipes--reminds me of my husband!

(P.S. If these "lighter" stuffed jalapenos had been there when I was searching for recipes, I TOTALLY would have made them. I probably still will!)

I got very daring this month and let my husband (Mr. V) pick a recipe from the site. He chose Shoyu Chicken, which is apparently Hawaii's answer to teriyaki. First off, you should know the chicken itself is divine. It's sweet-spicy with a great depth of flavor. We marinaded the chicken overnight and then cooked it on a grill pan; but you could use an actual grill (we don't have one) or bake it in the oven.

But Mr. V and I were already planning to make sushi for our anniversary on July 31st. We had seen in How to Cook Everything by Mark Bittman a recommendation to make sushi with teriyaki chicken; but when we came across the Shoyu Chicken recipe the whole plan came together!

Mr. V and I were sushi-at-home novices, but found the process not to be too difficult after a trip to the Asian market. Here is what you need for some awesome at-home sushi!

Shoyu Chicken Sushi

chicken thighs, cooked and shredded, from a recipe of Shoyu Chicken 
sushi rice
cucumber and/or carrot cut into long strips
toasted nori sheets
pickled ginger and wasabi for serving, optional

For each roll, lay out a sheet of nori on top of a bamboo sushi mat. Spread out a small amount of rice over the nori, leaving about an inch space at the top and bottom. Put your fillings - chicken and vegetables - as close to the bottom of the sheet as you can while still being on top of the rice.

Roll away from you tightly using the bamboo mat. Cut into six rolls with a freshly sharpened knife.* Serve with soy, pickled ginger, and/or wasabi.

*I sharpened my large chef's knife, per instructions from a friend. I found the best way for slicing was to make a small slit on the top and then use it to cut the rest of the way through, rather than bearing down on the whole piece at once, if that makes any sense.

I served the leftover chicken with sauteed baby bok choy and fried green tomatoes with an Asian spin. SO good!

Enjoy your sushi, and then go visit the rest of my friends in group A of the Secret Recipe Club.



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