Chicken Sushi Bake by Saltsensitive

Ingredients

• 2 chicken thighs, 1/2-inch pieces
• 3 tbsp kewpie mayo
• 2 tbsp soy sauce
• 3 green onion stalks, chopped
• 1 tbsp chili garlic sauce or sriracha
• 1 dash salt and pepper
• 3/4 cup cooked rice
• 1/4 cup edamame
• 1 tbsp furikake
• 1 tbsp eel sauce (optional for drizzle)

Instructions

1. Preheat your oven to 400F (200C).
2. In a medium bowl, whisk together the kewpie mayo, soy sauce, most of the green onions, chili garlic sauce, salt, and pepper
3. Add the chicken pieces to the sauce mixture and toss until evenly coated.
4. Spread the cooked rice in the bottom of an oven-safe dish, top with edamame, and spread the chicken mixture evenly over the top.
5. Bake for 20-25 minutes, or until the chicken is fully cooked through and the top is slightly golden.
6. If the chicken isn't cooked through, stir the mixture and bake for an additional 5-10 minutes.
7. Drizzle with eel sauce and extra mayo, then garnish with the remaining green onions and furikake before serving.