Miso-Rubbed Roasted Chicken Breasts on a Bed of Sushi Rice

Miso, Japanese soybean paste, is healthy and low in fat. It gives a succulent taste to the chicken breasts, but use a light or white miso, as the darker ones are too salty for chicken.



  • ¼ cup light miso
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 tablespoon orange juice
  • 1 teaspoon grated orange rind
  • 2 teaspoons grated ginger


  • 4 boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • Salt and freshly ground pepper

Sushi rice pilaf:

  • 2 cups sushi rice
  • 3 cups water
  • ¼ cup light miso
  • 2 tablespoons soy sauce
  • 1/2 cup seasoned rice wine vinegar
  • ¼ cup chopped pickled ginger
  • 2 teaspoon wasabi paste
  • ¼ cup chopped green onions


Combine miso, sake, mirin, orange juice, rind and ginger. Brush over chicken breasts and marinate for 1 hour. Brush breasts with oil and season with salt and pepper.

Preheat grill to medium-high. Grill chicken for about 7 minutes a side or until juices run clear.

Rinse rice with water. Drain. Place rice in a pot and add water. Bring to boil over high heat. Reduce heat to low, cover and simmer for 10 minutes.

Combine miso, soy sauce, rice wine vinegar, pickled ginger and wasabi paste. Use a spatula to fold ½ cup of seasoning mixture into rice, reserving remainder. Cover and cook another 5 minutes or until rice is tender. Stir in green onions. Slice chicken and serve over rice, drizzled with remaining seasoning mixture and the cucumber-radish salad (recipe below). Serves 4.