Teriyaki Chicken & Sticky Wasabi Rice

Teriyaki Chicken & Sticky Wasabi Rice

An absolute worldy of a fakeaway. The sticky wasabi rice complements the rich teriyaki perfectly.


Make sure you leave the thighs skinside down for 4-5 minutes to ensure they are nice and brown.

Cooking Time (includes preparation time): 25 Minutes


  • 8 Chicken Thighs - £3.00

  • Soy Sauce - £0.76

  • Mirin - £1.70

  • Knob of Ginger - £0.35

  • White Sugar - £0.69

  • 500g of Sushi Rice - £1.60

  • Wasabi Paste - £1.60

  • Total Cost - £9.80 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Get your sushi rice on (follow pack instructions).

  2. De-bone your chicken thighs & keep the skins on. Add thighs to a bowl and salt the skins.

  3. Add a splash of oil to a frying pan. Add the chicken, skin side down, and cook for 4-5 minutes until the skin is nice and brown. Turn the chicken over and cook for another 4 minutes. Keep turning the thighs until they are cooked through. Leave them on a board to rest.

  4. Teriyaki time. Add 10 tablespoons of soy sauce, 3 tablespoons of mirin, 3 tablespoons of water and a teaspoon of ginger to a pan. Mix them all together. Add a level tablespoon of sugar. Stir it in. Cook the sauce until it is nice and thick. Remove from the heat.

  5. Once the rice is ready, add a heaped teaspoon of wasabi paste to it. Mix it in.

  6. Slice up your chicken thighs. Add a big spoonful of the sticky rice to a plate. Top with 2 thighs and pour over your thick teriyaki sauce. Tuck in!