Suchi

Method

1. Cook 1.5 cups of sushi rice with 2 cups of water. Allow to cool for 10 minutes, covered. Dissolve half a teaspoon of salt in 75mls of rice wine vinegar. Mix this through the rice.
2. Dice the chicken and fry in teriyaki marinade until it is cooked and marinade is beginning to thicken. Allow to cool.
3. Cut an avocado into strips.
4. Lay half a cup of cooked rice in each half of the sushi maker tube, press a channel in the rice. Fill one channel with chicken teriyaki cubes and the other with avocado. Close the cylinder, compress, lay on your bamboo sushi mat, place the nori on one side of it with the shiny side down and roll the rice in the nori. Wrap in cling wrap and refrigerate. If you don't have a sushi kit, on a bendable surface, lay out a square of rice 19cm and half a cm thick. Wet your hands and gently compress the rice. Chop your chicken and avocado unto half cm pieces and, leaving the last 3 cm clear, lay on the rice in thin rows using about quarter of a cup of total ingredients. Roll the rice into a roll and lay the nori sheet, shiny side down beside it and roll it up. Wrap in cling wrap until you wish to eat it. Sushi will last 48 hours refrigerated.