Teriyaki Chicken Sushi

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I learned this recipe when I was in studying abroad in Japan.  It was a different approach to sushi.  Normally, when one make sushi they either make maki (roll) or nigiri (fish on top of rice), well this is a modern take on traditional customs.  Just a quick history lesson here.  Before Japan opened their doors to trade (before WWII), meats such as pork, beef and chicken were rarely eaten as most of their diet consisted of seafood, vegetables, noodles and rice.  Remember that Japan is an island nation, where land is scare so they couldn’t domesticate animals as efficiently as other countries which makes the price of meat very expensive.  After they opened up, they imported these meats from other countries most notably from U.S. which allow the price of the meat to drop dramatically.   Therefore, Japanese consumers are now able to purchase and enjoy these meat at a reasonable price.  So basically, meats are relatively new form of diet for the people of Japan.

Ingredients: (serving:2)
Chicken Thighs with skin on: 1
Sushi Rice: 400g or 2 cup
Gari (Japanese Ginger): A little bit
Green Onion: A little bit
Ginger: 1 slice
Soy Sauce: 2 tbsp
Mirin: 2 tbsp
Sake: 2 tbsp
Sugar: 1/2 tbsp
Vinegar: 1 tbsp

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