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Preheat your oven to 400°F (200°C).

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.

Add the 1/2-inch pieces of chicken thighs to the marinade. Mix well, ensuring all chicken pieces are fully coated.

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.

Layer the shelled edamame evenly over the rice in each bowl or the baking dish.

Evenly distribute the marinated chicken mixture on top of the edamame layer in each bowl or the baking dish.

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.

Carefully remove the dish from the oven. Drizzle eel sauce generously over the top, followed by a drizzle of additional Kewpie mayonnaise.

Garnish with fresh chopped green onions and a sprinkle of furikake.

Serve immediately and enjoy your Chicken Sushi Bake!


Preheat your oven to 400°F (200°C).

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.

Add the 1/2-inch pieces of chicken thighs to the marinade. Mix well, ensuring all chicken pieces are fully coated.

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.

Layer the shelled edamame evenly over the rice in each bowl or the baking dish.

Evenly distribute the marinated chicken mixture on top of the edamame layer in each bowl or the baking dish.

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.

Carefully remove the dish from the oven. Drizzle eel sauce generously over the top, followed by a drizzle of additional Kewpie mayonnaise.

Garnish with fresh chopped green onions and a sprinkle of furikake.

Serve immediately and enjoy your Chicken Sushi Bake!
