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Chirashi sushi with stir-fried chicken
Naturally Brewed Soy Sauce
Stir-fry Sauce
Seasoning for Sushi Rice
Main courses
Poultry
Vegetables
Rice
Japanese
Sushi
Spring

Total time
30 mins
Preparation time:
30 mins
Nutrition facts (per portion):
1765 kJ / 421 kcal
Ingredients for 4 portion(s)
- 600 g cooked and seasoned sushi rice
- 50 g cucumber (peeled and de-seeded)
- 50 g red bell pepper (trimmed)
- Kikkoman seasoning for sushi
- 4 eggs
- 4 tbsp. sugar
- ½ tsp. Kikkoman naturally brewed soy sauce
- 320 g chicken breast fillet
- 1 tbsp. potato starch or cornflour
- 1 tbsp. vegetable oil
- 7-8 tbsp. Kikkoman Stir-fry sauce
- 2 nori sheets
- A little cress
- 1 tsp. roasted sesame seeds
Preparation
Peel the cucumber, remove the core and cut into 2-3 mm thick slices. Cut the pepper into strips and season both with Kikkoman seasoning for sushi. Whisk the eggs, sugar and soy sauce and cook in a non-stick frying pan without fat or oil until they scramble.
Wash the chicken and dab it dry, then cut into 5-6 mm thick slices and coat in potato starch or cornflour. Heat up the oil and fry the chicken on both sides. Add the Stir-fried sauce and continue cooking until it is slightly caramelised. Cut the sheets of nori into small pieces.
Fill bowls with the sushi rice. Put the scrambled eggs, cucumber, pepper, and chicken on top of the rice, sprinkle sesame seeds and cress over and serve.
Used products in this recipe
Total time
30 mins
Preparation time:
30 mins
Nutrition facts (per portion):
1765 kJ / 421 kcal
Ingredients for 4 portion(s)
- 600 g cooked and seasoned sushi rice
- 50 g cucumber (peeled and de-seeded)
- 50 g red bell pepper (trimmed)
- Kikkoman seasoning for sushi
- 4 eggs
- 4 tbsp. sugar
- ½ tsp. Kikkoman naturally brewed soy sauce
- 320 g chicken breast fillet
- 1 tbsp. potato starch or cornflour
- 1 tbsp. vegetable oil
- 7-8 tbsp. Kikkoman Stir-fry sauce
- 2 nori sheets
- A little cress
- 1 tsp. roasted sesame seeds