Bright and light, these Japanese sandwiches make for the perfect healthy lunch or entertaining treat.
- 2 skinless chicken thighs
- 60 ml (¼ cup) gluten-free teriyaki sauce (I use Ayam)
- drizzle of olive oil, for pan-frying
- 2 sheets nori
- 2 cups freshly cooked sushi rice
- small handful butter lettuce leaves
- 1 small carrot, cut into julienne
- 2 tsp toasted sesame seeds, plus extra, to serve
- 2 egg yolks
- 1 garlic clove, crushed
- 1 tsp light gluten-free soy sauce or tamari
- 1 tsp Dijon mustard
- 2 tsp apple cider vinegar
- pinch of sea salt flakes and ground white pepper
- 200 ml canola oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 30 minutes
1. Pound the chicken thighs with a meat mallet or rolling pin until about 5 mm-thick. Place the chicken and teriyaki sauce in a bowl and toss to coat well. Cover and stand at room temperature for at least 30 minutes or refrigerate overnight.
2. Meanwhile, for the Japanese mayonnaise, place all the ingredients except the canola oil in a blender and whiz to combine. With the motor running, very slowly add the oil in a thin stream until the mayonnaise starts to emulsify. Check the seasoning, then pour the mayonnaise into a squeeze bottle and refrigerate until needed. The mayonnaise can be stored in an airtight container in the fridge for 2 weeks.
3. Heat a drizzle of oil in a heavy-based frying pan over medium-high heat. Cook the chicken for 3-4 minutes on each side or until cooked through. Remove from the pan and set aside to cool.
4. To assemble the sandwiches, place a sheet of nori on a piece of plastic wrap with the rough side facing upwards. Spread ½ cup rice into a square shape at a 45-degree angle to the nori. Layer a few leaves of lettuce over the rice, then top with half the carrot and chicken. Squeeze over a good drizzle of mayonnaise and sprinkle with half the sesame seeds. Cover the filling with another ½ cup of rice. Bring the bottom corner of the nori up over the centre of the filling, then fold over the sides and finally the top corner. Wrap tightly in the plastic wrap to secure the sandwich well, then repeat with the remaining nori, rice and filling. Stand the sandwiches for 10 minutes to allow the nori sheets to soften before slicing in half. Sprinkle with extra sesame seeds and serve.
Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.