Teriyaki Chicken Sushi Roll

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Water

  Plain, clean water

  ¾ cup or 178g

• Rice wine vinegar

  ½ tbsp or 7g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Chicken breast

  Broilers or fryers, meat only, raw

  ⅓ full breast (both fillets) or 79g

• Cucumber

  With peel, raw

  ⅓ cucumber or 100g

• Seaweed

  Laver, raw

  1 sheets or 3g

• Teriyaki sauce

  Ready-to-serve

  ¼ cup or 72g

Directions

1. Put the rice in a sieve over a bowl and wash the rice with cold tap water.
2. Use your hands to remove the excess starch off each grain of rice by using a gentle rubbing motion.
3. When the water that runs off is mostly clear, drain the rice.
4. Add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line.
5. Allow the rice to sit in water for 30 minutes before turning on heat.
6. Turn on the rice cooker and cook the rice.
7. Combine the vinegar, sugar and salt in a small bowl.
8. Dump the rice out into a very large bowl and spread it out so that it cools quickly.
9. Pour the vinegar mixture evenly over the hot rice.
10. Use a spatula or a flat spoon to gently combine the rice and vinegar using a side-to-side cutting motion followed by a folding motion. You want to separate each grain of rice, so the vinegar penetrates every surface, but you don’t want to break the grains of rice or mash them together.
11. Wait for the rice to cool to near room temperature.
12. Cover the rice and set aside.
13. Add oil to a frying pan and heat to medium heat.
14. Slice chicken lengthwise into three pieces.
15. Cook chicken until fully done.
16. Once the chicken is cooked through, drizzle thick teriyaki sauce over the meat. Let it simmer for a few minutes to infuse the chicken breast with the teriyaki flavor. Then remove the teriyaki chicken from the pan and put in on a plate to cool.
17. Slice cucumber into thin strips.
18. Place your bamboo rolling mat inside a plastic zip-lock food bag to prevent the rice sticking to the rivets of the mat. Lay a half sheet of seaweed on the mat, with the rough side of the seaweed facing upwards.
19. Moisten hands with water.
20. Spread sushi rice across the surface of the seaweed sheet and into all the corners. Handle the rice gently so that it remains fluffy and light. Then flip the sheet over so that the rice is facing the rolling mat.
21. Take two pieces of the teriyaki chicken breast and place them lengthwise at the edge of the seaweed sheet Put a few cucumber batons on top of the chicken. Drizzle with teriyaki sauce.
22. Use the mat to roll the sushi.
23. Take a half peeled avocado and slice it up in thin slices. Use only the tip of your knife and drag it quickly through the avocado.
24. Spread the avocado thinly on the chopping board. Flatten them down a bit with your hands and trim the sides of the avocado with a knife to make them look neat and uniform.
25. Put your sushi roll back on the chopping board. Scoop up the avocado slices by sliding the flat side of a knife underneath. Place the slices on top of the sushi roll.
26. Take a sheet of cling film and lighty cover your sushi roll. Place the bamboo rolling mat (this time without the plastic bag covering) on top and gently apply pressure to further shape the roll. Remove the mat but leave the cling film in place.
27. Moisten your knife by drawing it across a dampened cloth. Cut the roll in half and place both halves side by side. Cut each half into 4 pieces. When the cutting is done, gently remove the cling film.
28. Drizzle sushi with teriyaki sauce and serve at room temperature.

Similar Foods

• Cucumber Sushi Rolls
• Chicken Teriyaki Sandwich
• Teriyaki Garlic Chicken
• Pineapple Teriyaki Chicken Skillet
• Teriyaki Chicken with Vegetables
• Easy Grilled Chicken Teriyaki