Grilled Chicken Nori Wraps
From the Bruce Bauer collection
| Serves | 6 |
Introduction
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.
Ingredients
| 3 | cups water | |
| 1 | tsp. salt | |
| 1½ | cups short- to medium-grain rice (such as sushi rice) | |
| ~ | Rice-wine vinegar | |
| 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.) | |
| ~ | Nori wrappers | |
| ~ | Sesame oil |
Steps
- In a small saucepan, bring water to a boil. Stir in salt and rice; bring back to a boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes. Remove pan from heat. Stir in a splash of rice-wine vinegar.
- Prepare grill (medium-high heat). Whisk soy sauce, brown sugar, ginger, and garlic in a large bowl. Add chicken to marinade; toss to coat. Let marinate at room temperature for just 15 minutes; any longer and the chicken can get too salty.
- Brush grill with oil. Grill chicken until cooked through, about 5 minutes per side.
- Cut nori wrappers in half lengthwise and lightly brush one side with sesame oil. On oiled side of wrapper, place two tablespoons of rice and a piece or two of chicken. Roll up with chicken and rice inside.
Notes
If you want to make ahead as an appetizer, secure rolls with toothpicks.
Check out Bruce Bauer’s article on great rosé wines to pair with grilled dishes.
This content is from the Bruce Bauer collection.