Korean Chicken Mayo Cupbap | Savory Street Food Bowl

Rinse the sushi rice thoroughly under cold water until the water runs clear. Place in a pot with 300 ml water, bring to a boil, then cover and simmer over the lowest heat for approx. 15 minutes. Remove the pot from the heat and let it rest for 10 minutes.

Pat the boneless chicken thighs dry and cut into bite-sized pieces. Season with a pinch of salt and ground black pepper. Peel and finely grate the garlic and ginger. Wash the spring onions and cut into fine rings. Cut the nori sheet into thin strips using kitchen shears.

For the teriyaki glaze, stir the soy sauce with cane sugar, 2 tablespoons of water, grated garlic, and ginger in a small bowl until the sugar has dissolved.