Recipe Cuisine: Japanese
Theme: Fast & Fab
Teriyaki chicken sushi rolls
By: Renee Ellis
Ingredients
- Shushi rice 2 cups
- 400g chicken breast
- 5 sheets of obento Yaki nori
- 1/4 cup rice wine vinegar
- 1 tbsp sugar
- Pinch of salt
- Kewpi mayo 1/2 cup
- 1 avocado
- 1/2 a cucumber
- Teriyaki sauce 100ml
- Olive oil 1 tbsp
- 2 cups of water
- 1/4 cup pickled ginger
- Optional- wasabi to serve
- Soy sauce to server
Product used in recipe
- KEWPIE - MAYONNAISE
- OBENTO - YAKI NORI FOR SUSHI
Method
- Cut chicken into strips and marinate overnight, or as long as you desire.
- Rinse sushi rice until it runs clear, and then put into in a pot of 2 cups of water, to two cups of rice 1:1. Once cooked add rice wine, sugar, and salt. Rest for 3 minutes. Then fluff with a fork.
- In a large pan pour oil and cook marinated chicken on medium heat until cooked through.
- Cut avocado and cucumber into slithers of desired lengths.
- Get your bamboo mat, and place sushi sheet rough side up. Then place warm rice on sheet covering the whole sheet except the end. After this put chicken cucumber and avocado onto the rice and roll pinching the ingredients into the sushi sheet as you go.
- Top with kewpi mayo, pickled ginger and wasabi, and enjoy with some delicious soy sauce!
