Spicy Teriyaki Chicken Cups
- Category: Appetizer
Ingredients
Scale
- 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!
