Chicken Maki Lunch Box Recipe
Make Chicken Maki Lunch Box Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice & Seasoning
Chicken Filling
Roll & Assembly
Lunch Box Sides
Method
Rice & Seasoning
- 1
Rinse and Cook Rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, gently rubbing the grains, until the rinse water runs mostly clear (about 2–3 minutes). Drain for 10 minutes. Combine rinsed rice and 360 ml water in a medium pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12–14 minutes until water is absorbed and rice is tender.
- 2
Steam Rest
Remove pot from heat and let rice rest, covered, for 10 minutes to finish steaming.
- 3
Season Rice
While rice rests, mix 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon fine sea salt until dissolved. Transfer rice to a shallow wooden or heatproof bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using slicing motions to avoid crushing grains. Fan the rice (or allow airflow) as you fold to cool it to slightly warm room temperature. Cover with a damp towel until ready to assemble.
Chicken Filling
- 4
Prepare Marinade
Combine 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sake (or dry white wine), 1 tablespoon brown sugar, 1 teaspoon grated ginger, and 1 teaspoon minced garlic in a bowl. Stir until sugar dissolves.
- 5
Marinate Chicken
Trim excess fat from 400 g boneless skinless chicken thighs and pat dry. Place chicken in a shallow dish or zip-top bag and pour the marinade over. Massage to coat, cover, and marinate in the refrigerator for 15–30 minutes (up to 2 hours for more flavor).
- 6
Cook Chicken
Heat 1 tablespoon neutral oil in a nonstick skillet over medium-high heat. Remove chicken from the marinade (reserve marinade). Sear chicken 3–4 minutes per side until nicely browned and internal temperature reaches 75°C (165°F). Reduce heat, pour reserved marinade into the pan, and simmer for 1–2 minutes to glaze the chicken and ensure it is cooked through. Remove chicken to a cutting board and let rest 5 minutes, then slice into long thin strips about 1–1.5 cm wide.
Roll & Assembly
- 7
Prepare Rolling Station
Place a bamboo sushi mat on a flat surface and wrap it in plastic wrap. Have 4 nori sheets, the seasoned rice (kept slightly warm), sliced chicken, cucumber julienne, avocado slices, scallions, and wasabi mayonnaise ready.
- 8
Spread Rice on Nori
Place one nori sheet shiny side down on the mat. Wet your hands lightly to prevent sticking. Take about 3/4 cup of seasoned rice and evenly spread it over the nori, leaving a 2 cm (3/4 inch) strip at the top edge free of rice.
- 9
Add Fillings
Across the center of the rice place a row of sliced glazed chicken (about 6–8 strips), a small handful of julienned cucumber, 3–4 avocado slices, and a sprinkle of sliced scallions. If using, dot a thin line (about 1/2 teaspoon) of wasabi mayonnaise alongside the chicken for extra flavor.
- 10
Roll the Maki
Using the bamboo mat, lift the edge nearest you and roll firmly but gently to encase the filling, pressing to form a tight cylinder. Continue rolling until the seam meets the exposed nori strip; moisten the bare strip with a little water to seal the roll. Repeat to make a total of 4 rolls.
- 11
Slice Rolls
Using a sharp knife moistened with water (wipe between cuts), slice each roll into 6–8 even pieces. Sprinkle toasted sesame seeds over the cut rolls and arrange them neatly in the lunch box compartment. Reserve soy sauce for dipping.
Lunch Box Sides
- 12
Prepare Sides
Divide pickled ginger (approximately 50 g) into the lunch box in a small compartment. Steam or reheat 1 cup shelled edamame and toss with a pinch of sea salt; place in the box. Toss 2 cups mixed salad greens with 2 tablespoons sesame dressing and pack in a separate compartment or container. Add the sushi rolls to the main compartment.
- 13
Pack and Serve
Arrange the sushi pieces, edamame, dressed greens, and pickled ginger attractively in the lunch box. Include a small container of soy sauce (about 1 tablespoon per person) and an extra portion if desired. Serve immediately or keep chilled until ready to eat. Consume within 4–6 hours if kept cool.