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Photo of Japanese chicken on sushi rice by WW

Japanese chicken on sushi rice

Total Time
45 min
15 min
30 min
Cooking Japanese at home is easy using traditional flavours and fresh ingredients.


Rice, white, dry

½ cup(s), (preferably sushi), (100g)


2 tsp, (rice wine)

Caster sugar

1 tsp

Oil spray

1 x 3 second spray(s)

Skinless chicken breast

300 g, (2 x 150g each)

Snow peas

100 g, trimmed

Soy sauce

¼ cup(s), (tamari)

Mirin seasoning

2 tsp

Fresh ginger

1 tsp, finely grated

Sesame oil

¼ tsp

Lebanese cucumber

½ medium, halved, thinly sliced

Pickled ginger

15 g, thinly sliced

Green shallot(s)

1 individual, cut into thin strips

Sesame seeds

1 tsp, toasted


  1. Cook rice in a small saucepan following absorption cooking instructions on packet until liquid is absorbed and rice is tender. Add vinegar and sugar and gently stir to combine. Cover to keep warm.
  2. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook chicken, turning, for 10–12 minutes or until cooked through. Transfer to a plate. Rest chicken for 5 minutes before slicing thickly.
  3. Boil, steam or microwave snow peas until just tender. Refresh under cold water. Drain. Whisk tamari, mirin, grated ginger and oil in a small jug.
  4. Divide rice among serving bowls. Top with chicken, snow peas, cucumber, pickled ginger and shallots. Serve drizzled with tamari mixture and sprinkled with seeds.


Mirin is a sweet, low-alcohol Japanese wine made from rice. It is available in the Asian section of most supermarkets or Asian grocery stores. You can use long-grain or medium-grain rice instead of sushi rice.