Ingredients
- 3 Sheets of Obento Yaki Nori
- 1 Chicken Breast
- 1 1/2 Cups of Sushi Rice
- 1 Small Carrot
- 1/2 a Cucumber
- 1/4 of an Avocado
- 3 tbsp Kewpie Mayo
- 3 tbsp Teriyaki Sauce
- Soy Sauce to dip
Method
- Put on your rice in a rice cooker. 1 1/2 cups of rice with 3 cups of water.
- Chop up the chicken breast into strips. Place in non-stick pan and cook until golden brown.
- While the chicken is cooking, chop your cucumber, carrot and avocado into long strips.
- Place an Obento Yaki Nori sheet (3 sheets) shiny side down onto a bamboo rolling mat.
- Drizzle the teriyaki sauce over the chicken and mix until coated.
- Spread rice evenly over the Obento Yaki Nori sheet, keeping 2cm free from rice at the far end of the sheet.
- Place the chicken, cucumber, carrot and cucumber along the rice in a straight line.
- Drizzle on the Kewpie Mayo over the fillings.
- 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 of Yaki Nori with water.
- Apply gentle pressure to join the edges of the Yaki Nori.
- Slice the roll into 6 pieces with a wet, sharp knife. Serve with soy sauce.
Product used in recipe
- OBENTO - OBENTO YAKI NORI FOR SUSHI
- OBENTO - OBENTO SAUCE - TERIYAKI MARINADE
- KEWPIE - KEWPIE MAYONNAISE 300G
