Steamed Teri- chicken Musubi

Teriyaki Chicken Musubi

I'll spare you the boring back story and get to the grub because you definitely want this

 ⇩⇩⇩⇩

In your mouth ASAP. 

Ingredients

Cooked rice

Nori

Okinawan sweet potato

Boneless, skinless chicken thighs

1 c sugar

1 c shoyu

(Sugar and shoyu/soy sauce is per gallon sized ziploc) 

A steamer, tin foil or waxed paper, and musubi maker are also needed

Make your marinade by mixing equal parts sugar and shoyu. I say about 1 cup of each per gallon sized ziploc. After it is mixed well then place your chicken into a ziploc. Dump your marinade into the ziploc, seal, and marinate overnight out up to two nights. I prefer two nights because it is so much more moist. Just be sure to flip the bag every 6-8 hours so that the marinade has a chance to soak on all parts of the chicken. 

Place your tin foil/wax paper in your steamer and then place chicken in steamer. Steam for about 20 minutes then check to see if they're done. 

Cook your rice. Medium or short grain is the best for "sticky rice".

Cut the nori into strips. Place the nori down on the counter and prop musubi mold on top of it. It should make a lower case '+'. Put your cooked chicken down first. Fill the rest of the musubi mold with cooked rice. Press down with the other half of the mold. Remove the mold and the rice would be cubed. Wet both tips of the nori then bring those tips up, wrapping around the rice. If you don't have a musubi mold then you can use your hands to cup the rice as best you can. 

The sweet potato is not a must but definitely worthy of being steamed then eaten. My favorite part about this plant is that you don't need to season it. You should be able to find it at your local Asian market. 

Enjoy!