Rice is seasoned with vinegar and sugar and tossed with slices of quick-pickled radishes. It’ll have that pleasing sweetness of sushi rice, plus some crunch from the radish. We didn’t forget your greens—Brussels sprouts roast up until caramelized for a satisfying side. Cook, relax and enjoy!
What you'll need: 1 cup sushi rice
1½ oz ginger
1 clove garlic
10 oz Brussels sprouts
4 bone in, skin on chicken thighs
3 Tbsp brown rice miso
1 Tbsp dark brown sugar
1 Tbsp gluten-free tamari
¼ cup rice wine vinegar
4 oz radishes
neutral oil such as safflower or vegetable
freshly ground black pepper
Equipment: fine-mesh sieve
grater or microplane
rimmed baking sheet
Recipe steps: 1. Cook rice
Preheat oven to 425°F. Rinse rice in a fine-mesh sieve until the water runs clear. Combine rice, 1½ cups water and a pinch salt in a small saucepan and bring to a boil. Reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, 15 minutes. Keep covered until ready to serve.
Peel and finely grate ginger and garlic. Cut ends off Brussels sprouts then cut in half. Remove any excess skin or fat from chicken.
Whisk together miso, garlic, ginger, brown sugar, tamari, 2 tablespoons rice wine vinegar and 1 tablespoon oil in a large bowl.
Add chicken and toss to coat. Transfer to a rimmed baking sheet and spread out in a single layer. Add Brussels sprouts, drizzle lightly with oil and toss. Season sprouts and chicken with salt. Roast until chicken is cooked and browned, about 25-30 minutes.
Meanwhile, remove ends radishes. Cut in half if large then thinly slice crosswise. Toss together in a bowl with remaining rice vinegar, ¾ teaspoon salt and a pinch of sugar.
Remove ends from scallions then thinly slice on the bias. Toss radish mixture with rice. Season with salt then stir in scallions and serve with chicken and Brussels sprouts. Enjoy!