Teriyaki Chicken Sushi Roll

Recipe by Molly
at missmollymakes.com

5 from 4 votes

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 Time15

Cook Time25

Total Time35

Servings: sushi pieces

Calories: 102kcal

Equipment

Bamboo sushi mat

Ingredients

Sushi Rice

1 cups (1 cups) sushi rice
1 tbsp (1 tbsp) rice wine vinegar
1 tbsp (1 tbsp) sugar

Teriyaki Chicken

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

Extras

3 sheets (3 sheets) nori seaweed
½ (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