Spicy Teriyaki Chicken Cups

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Spicy Teriyaki Chicken Cups

Course Appetizer

Ingredients

  • 1 1/2 cups cooked rice I used sushi rice, but any type will do
  • 3 sheets of nori cut into 12 squares
  • 1 pound skinless chicken diced into small pieces (I used a mix of thigh and breast)
  • 1 tablespoon avocado oil or sesame oil or olive oil
  • 1/2 cup teriyaki sauce of your choice
  • 3 tablespoons kewpie mayo or any mayo

For the sauce:

  • 2 tablespoons kewpie mayo or any mayo
  • 1-2 teaspoons sriracha *you can thin the sauce with 1 teaspoon water if needed

For garnish:

  • Green onions
  • Toasted sesame seeds

Instructions

  • Start by cooking 2 cups of rice according to the package instructions and set it aside. Preheat your oven to 400°F.
  • Then, pat dry the chicken and cut it into small pieces. Mix the chicken with the oil, teriyaki sauce, and kewpie mayo, and set it aside.
  • Cut the nori sheets into squares of equal size. Place 1-2 tablespoons of cooked rice onto each nori square, pressing it down gently with your fingers or a spoon.
  • Press each nori square into the cups of a muffin tin. Spoon 2 tablespoons of the chicken mixture into each muffin cup.
  • Bake them for 15-16 minutes, then broil for an additional 2 minutes to brown the tops a bit more. While they’re baking, prepare the spicy sauce by mixing together the mayo and sriracha.
  • Drizzle a little of the sauce onto each muffin, then sprinkle them with green onions and sesame seeds. They’re best enjoyed right away!

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