Yaki-tori Sushi

Children’s Second Winner sushi by Yuichiro Shirozu(age 10), from the Original Sushi Competition 2005.


6 piecies

  • 90g sushi rice
  • 180g chicken thigh(skinned and cut into 2.5cm pieces)
  • 1-2 leek(cut into 2.5cm sticks)

For the Yaki-tori Sauce

  • 5 tbsp soy sauce
  • 3 tbsp sake
  • 2 tbsp sugar
  • 1 tsp ginger juice
  • 1 tsp sake


  1. Mix all the ingredients for the yaki-tori sauce (apart from 1 tsp sake) together in a small pan and bring to the boil.
  2. Grill chicken pieces in a frying pan until surfaces turn brown, then pour 1 tsp sake, cover, and cook for 5 mins on a low heat, stirring occasionally. When done, pour in 1 and mix well on a mudium heat.
  3. Grill leek until soft and slightly brown on the outside.
  4. Make 6 balls with sushi rice. Thread 2 chicken pieces, 2 leek sticks and 1 rice ball onto each bamboo skewer.