This recipe is translated from Cookpad Japan. See original: 
照り焼きチキンのカラフル押し寿司
照り焼きチキンのカラフル押し寿司 
Colorful Pressed Sushi with Teriyaki Chicken
リラペン @cook_40050008
Turn teriyaki chicken into a colorful pressed sushi dish!
Recipe background:
I wanted to give teriyaki chicken a festive, party-style presentation, so I came up with this idea.
Makes one loaf pan (about 3 x 8 x 2.5 inches), serves 4–6 people.
Colorful Pressed Sushi with Teriyaki Chicken
Turn teriyaki chicken into a colorful pressed sushi dish!
Recipe background:
I wanted to give teriyaki chicken a festive, party-style presentation, so I came up with this idea.
Makes one loaf pan (about 3 x 8 x 2.5 inches), serves 4–6 people.
Cooking Instructions
- 1
In a bowl, beat the eggs and milk together. Heat a pan, pour in the egg mixture, and stir constantly with four chopsticks to make scrambled eggs.
- 2
Score the chicken thigh on the meat side. Place the chicken skin-side down in a skillet.
- 3
Heat the skillet and cook the chicken skin-side down over medium heat until golden brown. Flip the chicken, and when it starts to sizzle, cover with a lid and cook through.
- 4
Pour Seasoning A over the chicken in the skillet and coat the meat with the sauce. Let cool slightly, then cut the chicken into bite-sized cubes. Reserve the sauce left in the skillet.
- 5
Line a loaf pan with plastic wrap. Layer the chicken, rice, scrambled eggs, cheese, more eggs, and rice in that order, pressing each layer firmly.
- 6
Invert onto a plate, warm the reserved sauce and drizzle over the top. Garnish with cherry tomatoes and radish sprouts.
- 7
Basic Teriyaki Chicken Recipe
ID: 20424949 “Only 2 Seasonings! Classic Teriyaki Chicken”
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