Teriyaki Chicken Sushi

A delectable fusion of Japanese flavours. Made with tender, sweet and savoury teriyaki-glazed chicken, cucumber and perfectly seasoned sushi rice, this delightful sushi creation caters to sushi lovers and non-seafood eaters alike.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
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Teriyaki chicken sushi brings together two beloved flavours – the sweet and savoury taste of teriyaki-glazed chicken and the fresh and delicate flavours of sushi. Simple ingredients, easy to prepare… anyone can make this delicious dish.

The fusion dish offers a delicious option for non-seafood eaters to enjoy the experience of sushi. It’s very popular with kids and adults alike. Great for a healthy work/school lunch or dinner. It’s also versatile enough to incorporate your other favourite fillings.

Why This Recipe Is Amazing

  • Easy-to-follow recipe for hassle-free sushi making.
  • Bursting with sweet and savoury flavours – yum!
  • Tender teriyaki-glazed chicken for a delightful taste experience.
  • Ideal for non-seafood eaters who crave delicious sushi.
  • Fun to make and enjoy with friends and family.
Ingredients needed to make teriyaki chicken sushi
hand slicing sushi

What Ingredients Are Needed

  • Sushi Rice: short-grain Japanese rice known for its stickiness and slightly sweet taste. Used as the base for the sushi roll, it provides a neutral yet flavourful foundation to complement the other ingredients.
  • Rice Wine Vinegar: a mild, slightly acidic vinegar made from fermented rice. Mixed with sugar, it adds a tangy and slightly sweet flavour to the sushi rice, enhancing its taste and texture.
  • Mirin: a Japanese sweet rice wine. Adds sweetness and depth of flavour to the teriyaki glaze, giving it a distinct and delightful taste.
  • Soy Sauce (or Tamari for Gluten-Free): a staple in Japanese cuisine, made from fermented soybeans and wheat (tamari is gluten-free, made without wheat). Provides a salty and umami taste to the teriyaki glaze, enhancing the overall flavour profile.
  • Sugar: used in both the teriyaki glaze and the sushi rice seasoning. Balances the salty and savoury flavours.
  • Garlic and Ginger: add aromatic and pungent notes to the teriyaki sauce, enhancing its overall flavour.
  • Nori Seaweed: a dried seaweed sheet used to wrap the sushi roll. Adds a touch of umami and provides the structural element to hold the roll together.
  • Cucumber: add a crisp and refreshing texture to the sushi roll, balancing the sweet and savoury flavours.
  • Japanese Mayonnaise (Kewpie): a creamy and slightly sweeter Japanese mayonnaise. Drizzled over the roll as a finishing touch, it adds a rich and delightful creaminess to the sushi. Authentic Kewpie has MSG. If you are in the USA, you need to look for MSG as an ingredient as some versions use yeast extract and it isn’t as good.
Cooked chicken on a blue plate marinated with teriyaki sauce

How To Make Teriyaki Chicken Sushi

How-to images of recipe steps
  • Prepare The Sushi Rice
    • Rinse the sushi rice in cold water until the water runs clear. Cook the rice following the package instructions or using a rice cooker. Transfer to a bowl. Mix in the rice wine vinegar and sugar. Cover and set aside to cool.
  • Prepare The Teriyaki Chicken
    • In a medium bowl, combine chicken with mirin, soy, sugar, garlic and ginger. Stir to ensure everything is mixed well.
    • Heat up a frying pan on medium heat with olive oil. Pan-fry the chicken until nicely browned and cooked through. Ensure not to burn due to the high sugar content in the sauce. Turn off the heat and transfer the chicken to a plate, allowing it to cool
  • Bring It All Together
    • Lay a sheet of nori, shiny side down, on the bamboo sushi mat. Wet your fingers to prevent sticking, then spread an even layer of sushi rice over the nori, leaving about a 1-inch border at the top edge.
    • Place the cooked teriyaki chicken strips and cucumber strips horizontally along the top of the rice. squeeze 1-2 lines of Japanese mayonnaise over the chicken.
    • Carefully lift the bamboo mat from the edge closest to you, and use it to start rolling the sushi away from you. Apply gentle pressure to ensure a tight roll. Once the roll is complete, moisten the top border of the nori with a little water to help seal the roll.
    • Either serve now or cover and refrigerate for 1-2 hours until cold. Using a sharp knife, cut the roll into bite-sized pieces. Arrange the teriyaki chicken sushi rolls on a serving plate. Serve with soy sauce and Japanese mayonnaise for dipping.
hand using chopsticks to pick up sushi surrounded by ingredients needed to make it

Setting You Up For Success – Tips and Tricks

  • Choose High-Quality Ingredients: Use fresh and high-quality chicken, sushi rice, and vegetables to ensure the best flavours and textures in your sushi roll.
  • Properly Season the Rice: When seasoning the sushi rice with the vinegar-sugar mixture, make sure to gently fold it in while fanning the rice. This helps cool down the rice quickly and evenly distribute the seasoning.
  • Marinate the Chicken: For a more flavourful teriyaki chicken, marinate the chicken in the teriyaki sauce for at least 15-30 minutes before cooking. This allows the chicken to absorb the sweet and savoury flavours.
  • Don’t Overcook the Chicken: Be mindful not to overcook the chicken while caramelizing it in the pan. Overcooking can result in dry and tough chicken strips. Cook until just cooked through and slightly caramelized.
  • Use a Bamboo Sushi Mat: A bamboo sushi mat makes rolling the sushi easier and ensures a tight and neat roll.
  • Keep Hands Moistened: Wet your hands slightly to prevent the sushi rice from sticking to your fingers while spreading it on the nori.
  • Evenly Spread the Ingredients: When layering the chicken and cucumber on the rice, spread them evenly to ensure a consistent flavour and texture in every bite.
sliced sushi stacked on wooden plate

Troubleshooting

  • Rice Too Sticky: If the sushi rice becomes too sticky and difficult to work with, moisten your hands with a little water or vinegar to help handle the rice more easily.
  • Sushi Roll Not Holding Together: If the sushi roll is not holding its shape, the rice might not be sticky enough. Ensure that you press the roll firmly with the bamboo mat while rolling to create a compact and well-formed roll.
  • Torn Nori Sheets: Handle the nori sheets gently to avoid tearing. If the nori is too dry and brittle, you can lightly toast it over low heat for a few seconds to make it more pliable.
  • Teriyaki Sauce Too Watery: If the teriyaki sauce is too thin, you can thicken it by simmering it over low heat until it reaches the desired consistency.
  • Rolling Difficulty: If you find it challenging to roll the sushi neatly, practice with smaller amounts of rice and ingredients until you get the hang of it.
  • Uneven Cutting: To ensure clean and even cuts, use a sharp knife and wet it slightly between cuts. This prevents the rice from sticking to the blade and ensures smooth slices.

Frequently Asked Questions

When I made this dish on our live cooking show, some community members asked:

Can I use other types of rice for the sushi roll?

Yes, you can use other short-grain rice varieties like Calrose or Japanese-style rice. Long-grain rice is not recommended as it lacks the stickiness needed for sushi.

Is it necessary to use a bamboo sushi mat?

While a bamboo sushi mat makes rolling the sushi easier, you can also use plastic wrap or a damp kitchen towel as a makeshift mat.

Can I prepare the teriyaki chicken in advance?

Yes, you can marinate the chicken in the teriyaki sauce and store it in the refrigerator for up to 24 hours before cooking. This allows the flavours to develop even more.

Can I make the sushi roll with cooked chicken instead of raw?

Yes, you can use pre-cooked chicken, such as leftover grilled or roasted chicken. Simply reheat the chicken before assembling the sushi roll.

Can I add other vegetables to the sushi roll?

Absolutely! Feel free to add your favourite vegetables like avocado, carrot, or bell pepper for extra colour and flavour.

Is teriyaki chicken sushi roll gluten-free?

It can be gluten-free if you use tamari instead of regular soy sauce and ensure that all the other ingredients are gluten-free.

Can I freeze leftover sushi rolls?

It is not recommended to freeze sushi rolls as the texture and quality may be affected. Sushi is best enjoyed fresh.

How long does the teriyaki chicken sushi roll last in the refrigerator?

For the best taste and quality, it is recommended to consume the sushi roll within 24 hours of making it. Keep it covered in the fridge to prevent drying out.

Can I use teriyaki sauce from a store instead of making my own?

Yes, you can use store-bought teriyaki sauce if you’re looking for a quick and convenient option. However, making your own sauce allows you to adjust the flavours to your liking.

Sushi rolls and slices on wooden plate with small bowl of sauce. chopsticks picking up a sushi piece

Looking For More Yumminess?

Whether you are after more simple snacks, easy dinner ideas or delightful desserts, we have you covered!

Did you make this recipe?

Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com

Recipe

sliced sushi stacked on wooden plate

Teriyaki Chicken Sushi Roll

Servings 24 sushi pieces
A delectable fusion of Japanese flavours. Made with tender, sweet and savoury teriyaki-glazed chicken, cucumber and perfectly seasoned sushi rice, this delightful sushi creation caters to sushi lovers and non-seafood eaters alike.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes

Equipment

  • Bamboo sushi mat

Ingredients
 

Sushi Rice

  • 1 cups sushi rice
  • 1 tbsp rice wine vinegar
  • 1 tbsp sugar

Teriyaki Chicken

  • 400 g (1 large) chicken breast sliced thinly into strips
  • ½ cup mirin
  • 3 tbsp soy sauce use tamari for GF option
  • 1-2 tbsp sugar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp olive oil

Extras

  • 3 sheets nori seaweed
  • ½ cucumber cut into strips
  • soy sauce
  • Japanese mayonnaise kewpie

Instructions

Prepare The Sushi Rice

  • Rinse the sushi rice in cold water until the water runs clear. Cook the rice following the package instructions or using a rice cooker. Transfer to a bowl. Mix in the rice wine vinegar and sugar. Cover and set aside to cool.

Prepare The Teriyaki Chicken

  • In a medium bowl, combine chicken with mirin, soy, sugar, garlic and ginger. Stir to ensure everything is mixed well.
  • Heat up a frying pan on medium heat with olive oil. Pan-fry the chicken until nicely browned and cooked through. Ensure not to burn due to the high sugar content in the sauce. Turn off the heat and transfer the chicken to a plate, allowing it to cool.

Bring It All Together

  • Lay a sheet of nori, shiny side down, on the bamboo sushi mat. Wet your fingers to prevent sticking, then spread an even layer of sushi rice over the nori, leaving about a 1-inch border at the top edge.
  • Place the cooked teriyaki chicken strips and cucumber strips horizontally along the top of the rice. squeeze 1-2 lines of Japanese mayonnaise over the chicken.
  • Carefully lift the bamboo mat from the edge closest to you, and use it to start rolling the sushi away from you. Apply gentle pressure to ensure a tight roll. Once the roll is complete, moisten the top border of the nori with a little water to help seal the roll.
  • Either serve now or cover and refrigerate for 1-2 hours until cold. Using a sharp knife, cut the roll into bite-sized pieces. Arrange the teriyaki chicken sushi rolls on a serving plate. Serve with soy sauce and Japanese mayonnaise for dipping.

Nutrition

Calories: 102kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 231mg | Potassium: 92mg | Fiber: 1g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Recipe Published: August 3, 2023 Last Updated: April 9, 2024
Lauren and Troy George, Creators of MissMollyMakes smiling to camera.

Hiya, I’m Lauren but you can call me Molly!

Former OR Nurse and self-taught home cook passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. Together with my husband Troy, we create simplified dishes for busy people with easy-to-find ingredients!
To learn more about us, our cooking show and more, click here!

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Leave a Comment

  1. 5 stars
    So yummy, and such an easy sushi recipe you’ll never need to buy it again!

  2. Jesse Hawkins says:

    5 stars
    good food

    1. Lauren George / Miss Molly Author says:

      Thanks for the review Jesse. Thrilled to hear you enjoyed it.

      1. Jesse Hawkins says:

        5 stars
        it waas yummy in my tummy

5 from 4 votes (1 rating without comment)

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