Ingredients
- 1 cup cooked Sushi rice
- 5 Yaki nori sheets
- 500g chicken thigh cooked and sliced in strips
- 5 1/2 tbsp rice wine vinegar
- 1/2 continental cucumber sliced in thin strips
- Wasabi or mayonnaise to taste
- Salt and pepper to taste
- 1 tbsp olive oil to cook chicken
- 1 large avocado sliced
- Pickled ginger or tamari to serve
- 2 tbsp Teriyaki sauce to marinade chicken
Method
- Sprinkle 5 1/2 tbsp rice wine vinegar over cooked sushi rice while it is hot and mix through gently. Add salt and pepper to taste.
- Place yaki nori (5 sheets), shiny side down on a bamboo rolling mat.
- Spread cooled seasoned rice evenly over the yaki nori, keeping about 2cm at the far end of the sheet from the rice.
- Add a small amount of mayonnaise or wasabi along the rice in a straight line. Place assorted fillings (teriyaki chicken, cucumber, avocado) on top of the wasabi/mayonnaise.
- Lift the front of the bamboo mat closest to you and begin to roll the sheet tightly. Just before reaching the end of the sheet, wet the exposed strip with a little water. Apply gentle pressure to join the edges of the yaki nori.
- The rolls can be eaten whole or sliced into 6 pieces with a wet, sharp knife. Serve with pickled ginger and/or tamari.
Product used in recipe
- OBENTO - OBENTO YAKI NORI FOR SUSHI
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
- OBENTO - OBENTO SAUCE - TERIYAKI MARINADE
- OBENTO - OBENTO SUSHI RICE
- KEWPIE - KEWPIE MAYONNAISE 300G
