Cherry tomatoes (Cut a cherry tomato into eight pieces)
Radish sprouts (cut into 1.5 cm pieces)
Put the eggs and milk in a bowl and stir. Heat a pot, and pour the mixture into it. Hold four cooking chopsticks with one hand and stir the mixture with them to make scrambled eggs.
Make a slit on the chicken thigh on the meat side. Arrange the chicken thighs skin side-down in a frying-pan.
Heat the frying-pan, and cook the chicken over medium heat until golden brown. Turn the chicken thigh over, and once it begins to sizzle, cover with a lid and continue to cook.
Drizzle the soy sauce and honey over the chicken, coating evenly. Let it cool, dicing the chicken up. Save the sauce that's left in the pan.
Line the pound cake tin with plastic wrap. Add the ingredients in layers starting with the chicken thigh, then rice, scrambled egg, cheese, scrambled egg and rice. Press hard from the top to pack the ingredients in tightly.
Serve the sushi on a plate. Heat the sauce in the frying-pan and it pour over the sushi. Garnish with cherry tomatoes and radish sprouts.
Story Behind this Recipe
I wanted to serve up a good-looking chicken teriyaki dish for a party, so I came up with this.
Don't overcook or undercook the chicken. Pack the ingredients into a mold, then press down on them firmly to get a well-formed pressed sushi. If you don't press hard enough, the sushi will fall apart easily when you slice it.