June 27, 2022

Teriyaki Chicken Drumsticks with Sushi Rice & Soy Pickled Cucumbers by Barry Horne

By Online Provenance Butcher
Teriyaki Chicken Drumsticks with Sushi Rice & Soy Pickled Cucumbers by Barry Horne

(Serves 2)


4 x Teriyaki chicken drumsticks 

220g glutinous rice/ sushi rice 

360ml water

1 cucumber

1tbsp dark soy 

1tbsp light soy 

1&½ tbsp caster sugar 

150ml rice wine vinegar 


In advance:

Wash the rice in cold water at least twiceto remove some of the excess starch. The soak the rice for around 1 hour.

Preheat oven to 160 deg C.

Mix together 120ml vinegar and ½ tbsp of sugar in a bowl with a good pinch of salt and mix well to allow the salt and sugar to dissolve.

Meanwhile prepare the soy pickled cucumber by splitting the cucumber in half and scooping out the seeds. Cut the cucumber into batons. In a bowl add the dark and light soy sauce and 30ml of rice wine vinegar, 30ml water and ½ tbsp of sugar. Mix well and pour over the cucumber and let it marinate. Leave this for as long as you can - the longer the better (you can do this in large batches, they are good on everything). 

Place the drumsticks on a baking tray and put in the oven and cook for 35-40 mins. 

Put the rice in a saucepan with a lid  and add 720ml of water. Place on a high heat and cover, bring to the boil and immediately reduce to a simmer. Keep an eye on the rice, when the water has completely gone turn off the heat, leave the lid on and let it sit for at least 10 mins. 

Once finished take the lid off and add the rice vinegar sugar and salt mix. Fluff the rice gently with a fork.

To serve, add a good amount of rice to a bowl, layer the drumsticks on top and a portion of the cucumbers on the side.