Chicken Sushi Bake
Chicken Sushi Bake
Ingredients
For the Chicken Sushi Bake
- 8 chicken thighs, cut into 1/2-inch pieces
- 12 tablespoons Kewpie mayonnaise
- 8 tablespoons soy sauce
- 8 green onion stalks, chopped, plus more for garnish
- 4 tablespoons chili garlic sauce, or sriracha
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 cups cooked rice
- 1 1/2 cups edamame, shelled
- 4 tablespoons eel sauce, for drizzling
- 4 tablespoons furikake, for sprinkling
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a large mixing bowl, combine the Kewpie mayonnaise, soy sauce, chopped green onions, chili garlic sauce (or sriracha), salt, and black pepper. Mix thoroughly until well combined and creamy.
⏱️ 3 min
- 3
Add the 1/2-inch pieces of chicken thighs to the marinade. Mix well, ensuring all chicken pieces are fully coated.
⏱️ 2 min
- 4
Divide the cooked rice evenly among four oven-safe bowls or a single large oven-safe baking dish, pressing it gently to form an even layer at the bottom.
⏱️ 2 min
- 5
Layer the shelled edamame evenly over the rice in each bowl or the baking dish.
⏱️ 1 min
- 6
Evenly distribute the marinated chicken mixture on top of the edamame layer in each bowl or the baking dish.
⏱️ 2 min
- 7
Place the assembled bowls or baking dish into the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and lightly browned. If using smaller bowls, you may need to bake for a slightly longer time. Stir the chicken occasionally during baking to ensure even cooking.
⏱️ 25 min•🌡️ 400
- 8
Carefully remove the dish from the oven. Drizzle eel sauce generously over the top, followed by a drizzle of additional Kewpie mayonnaise.
⏱️ 1 min
- 9
Garnish with fresh chopped green onions and a sprinkle of furikake.
⏱️ 1 min
- 10
Serve immediately and enjoy your Chicken Sushi Bake!
Kitchen Tools
Nutrition Facts (per serving)
Chicken Sushi Bake
For the Chicken Sushi Bake
- 8 chicken thighs, cut into 1/2-inch pieces
- 12 tablespoons Kewpie mayonnaise
- 8 tablespoons soy sauce
- 8 green onion stalks, chopped, plus more for garnish
- 4 tablespoons chili garlic sauce, or sriracha
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 cups cooked rice
- 1 1/2 cups edamame, shelled
- 4 tablespoons eel sauce, for drizzling
- 4 tablespoons furikake, for sprinkling
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, combine the Kewpie mayonnaise, soy sauce, chopped green onions, chili garlic sauce (or sriracha), salt, and black pepper. Mix thoroughly until well combined and creamy.
⏱️ 3 min - 3
Add the 1/2-inch pieces of chicken thighs to the marinade. Mix well, ensuring all chicken pieces are fully coated.
⏱️ 2 min - 4
Divide the cooked rice evenly among four oven-safe bowls or a single large oven-safe baking dish, pressing it gently to form an even layer at the bottom.
⏱️ 2 min - 5
Layer the shelled edamame evenly over the rice in each bowl or the baking dish.
⏱️ 1 min - 6
Evenly distribute the marinated chicken mixture on top of the edamame layer in each bowl or the baking dish.
⏱️ 2 min - 7
Place the assembled bowls or baking dish into the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and lightly browned. If using smaller bowls, you may need to bake for a slightly longer time. Stir the chicken occasionally during baking to ensure even cooking.
⏱️ 25 min•🌡️ 400 - 8
Carefully remove the dish from the oven. Drizzle eel sauce generously over the top, followed by a drizzle of additional Kewpie mayonnaise.
⏱️ 1 min - 9
Garnish with fresh chopped green onions and a sprinkle of furikake.
⏱️ 1 min - 10
Serve immediately and enjoy your Chicken Sushi Bake!