Teriyaki Chicken Sushi Bowl with Miso Ramen Broth

Ingredients

• boneless, skin-on chicken thighs300g
• soy sauce3 tbsp
• mirin2 tbsp
• sake1 tbsp
• sugar1 tbsp
• fresh ginger, grated1 tsp
• sushi rice (uncooked)200g
• rice vinegar2 tbsp
• sugar1 tbsp
• salt1/2 tsp
• dashi stock500ml
• white miso paste2 tbsp
• soy sauce1 tbsp
• chili oil (optional)1 tsp
• avocado, sliced1
• cucumber, julienned100g
• nori sheets, torn2 sheets
• eggs2
• sesame seeds, toasted1 tbsp
• green onions, sliced2

Directions

1. 1

   Start by making the teriyaki sauce: in a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, and 1 tsp grated ginger. Set aside. Butterfly the chicken thighs to an even thickness, then place in a shallow dish and pour half the sauce over them. Marinate for 15 minutes at room temperature.

2. 2

   Meanwhile, cook the sushi rice: rinse 200g rice under cold water until clear, then cook according to package directions. While hot, fold in a mixture of 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Fan the rice to cool it slightly—this gives it that perfect glossy texture.

3. 3

   For the miso ramen broth, bring 500ml dashi stock to a gentle simmer in a saucepan. In a small bowl, dissolve 2 tbsp white miso paste in a ladleful of hot dashi, then stir it back into the pot. Add 1 tbsp soy sauce and optional chili oil. Keep warm but do not boil.

4. 4

   Cook the teriyaki chicken: heat a non-stick skillet over medium-high heat. Place the chicken skin-side down and cook for 5–6 minutes until golden and crispy. Flip, add the reserved marinade, and cook for another 3–4 minutes, basting frequently, until the sauce thickens and glazes the chicken. Let rest for 2 minutes, then slice thinly.

5. 5

   Make ajitsuke tamago (marinated soft-boiled eggs): bring a small pot of water to a boil, gently lower in the eggs, and boil for exactly 6 minutes. Transfer to an ice bath. Peel and place in a bowl with 2 tbsp soy sauce and 2 tbsp mirin for at least 10 minutes.

6. 6

   Assemble the bowls: divide the sushi rice between two deep bowls. Pour the miso ramen broth around the rice (not over it) so the rice stays separate. Arrange sliced teriyaki chicken, avocado, cucumber, torn nori, and halved ajitsuke tamago on top. Sprinkle with sesame seeds and green onions.

7. 7

   Serve immediately, encouraging your guests to mix the broth into the rice as they eat. Each bite will be a beautiful fusion of textures and umami layers.