Teriyaki Chicken Sushi Muffins

Looking for a fun, bite-sized twist on sushi? These Teriyaki Chicken Sushi Muffins combine the sweet and savoury flavours of teriyaki chicken with seasoned sushi rice, all baked in crispy nori cups. They’re easy to make, packed with flavour, and perfect for an appetiser or snack.

Serves 12

Prep Time 20 minutes

Cook Time 20 minutes

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Ingredients Directions

Serving Scaler

Serves 12 1x 2x 3x

Ingredients

Equipment:

12 slot muffin tin
500g chicken thigh, skin removed, cut into small cubes
4 sheets nori seaweed, cut into squares that fit into the muffin tin slots

Sushi rice:

2 cups sushi rice
2 ½ cups water
2 tbsp rice vinegar
1 tsp sugar

Teriyaki sauce:

¼ cup soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp fresh ginger, grated
2 cloves garlic, minced
2 tbsp spring onion, finely sliced

Toppings:

1/2 avocado, diced small
1/2 cucumber, diced small
2 tsp sesame seeds
Leftover teriyaki sauce

Directions

Cook the sushi rice in a pot or rice cooker. Once cooked, gently stir in the rice vinegar and sugar. Let it cool slightly.
In a small bowl, combine the teriyaki sauce ingredients. Reserve 3 tablespoons and set aside. Pour the remaining sauce over the chicken, ensuring it’s well coated, and let it marinate for about 10 minutes.
Preheat your oven to 200°C
Spoon a small amount of sushi rice onto each nori square.
Place the nori squares in each muffin tin slot, pressing it gently to line the bottom and sides of the muffin tin.
Add a few cubes of the marinated chicken on top of the rice in each muffin slot.
Place the muffin tin in the oven and bake for 15 minutes, or until the chicken is cooked through and the rice is slightly golden around the edges.
Once out of the oven, spoon the reserved teriyaki sauce over the chicken. Sprinkle sesame seeds on top, then add diced avocado and cucumber. Enjoy!