Description
A savory teriyaki chicken sushi roll that combines tender chicken with sushi rice and fresh vegetables.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 1 lb chicken breast, diced
- 1/4 cup teriyaki sauce
- 4 sheets nori (seaweed)
- 1 avocado, sliced
- 1 cucumber, julienned
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Combine rice and water in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- In a bowl, mix rice vinegar, sugar, and salt. Heat until dissolved.
- Once rice is cooked, let it cool and then mix in vinegar mixture.
- Marinate diced chicken in teriyaki sauce for at least 30 minutes.
- Cook chicken in a skillet over medium heat until fully cooked, about 7-10 minutes.
- Place a sheet of nori on a bamboo mat. Spread a layer of sushi rice evenly over nori.
- Lay cooked chicken, avocado slices, and cucumber strips in the center of the rice.
- Using the mat, roll the sushi tightly. Wet the edge of the nori to seal.
- Repeat with remaining ingredients. Slice rolls into bite-sized pieces.
Notes
- Feel free to add other ingredients like cream cheese or pickled ginger.
- Serve with soy sauce and wasabi for dipping.
- Use a sharp knife to cut sushi for clean edges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sushi
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: teriyaki chicken sushi rolls recipe