I used this recipe from an incredible blog, using boneless chicken thighs. I used about 200g, half a 450g pack, cooked the whole pack with char-siu marinade, use the rest for snacking…
The recipe is very easy to make as it’s just a standard yeasted dough, no tang zhong method or anything vaguely intuitive.
BBQ the chicken and make the filling the night before so it can cool. Let the dough first rise over night somewhere v v cool, then finish it the next morning, so you have fresh buns for breakfast! (after a long lie-in)
Char siu recipe to follow….
Makes about 12 (small buns) and the universal response was “must eat more”
I first had this in New Zealand, and recreated at home in London as a) it’s not that easy to get non-bank breaking, half decent quality sushi in this town b) hardly anyone does chicken sushi, usually sticking to too-old tuna.
Works well with teriyaki chicken or, a huge cheat, in this case, I used southern fried chicken breast strips from Tesco….
It may be far from authentic but the combination of the chicken, sushi rice, and accompanying wasabi, and ginger is about as yummy as possibly for healthy foods.
For the adventurous, tempura sushi could be attempted, I’ve seen it advertised in Beijing but never quite made it…. sounds decadent.