Nori are sheets of dried seaweed; you can find them in the Asian section of specialty markets and grocery stores. This dish can be made ahead of time and stored for up to two hours.
|1½||cups short- to medium-grain rice (such as sushi rice)|
|¾||cup soy sauce|
|⅓||cup dark-brown sugar, packed|
|2||Tbsp. fresh ginger, peeled and chopped|
|4||large garlic cloves|
|12||boneless skinless chicken thighs (about 3 lbs.; see Note)|
|~||Nori wrappers (at least 12)|
If you want to make this dish ahead as an appetizer, secure the rolls with toothpicks.
Culinate editor’s notes: You can use boneless and skinless chicken breasts for this dish instead of the juicier chicken thighs. Just cube the meat before marinating it, skewer the cubes as for shish kebab, and grill just until done.
You can also cut back on the amount of meat, down to 1½ pounds or even 1 pound, and still have plenty of food. Make the full marinade recipe and set at least half aside before marinating the chicken; use it as a dipping sauce for the cooked rolls.
Check out Bruce Bauer’s article on great rosé wines to pair with grilled dishes.
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