Sushi Rolls with Chicken Teriyaki

Recipe Sushi Rolls with Chicken Teriyaki


Prpare . Pour sweetened vinegar over cooked rice and mix by cutting across in a fast slashing motion. Let it cool in a large dish or a baking pan.

“To make :

Pierce the thick part of the chicken thigh with a knife so that the heat will be better distributed. Heat a greased frying pan and place the chicken with the skin side down. When browned, flip and brown on opposite side. When the opposite side is browned lightly, cover with a lid and lower the heat to thoroughly cook the inside (take 5-6 minutes to cook slowly). Wipe off any excess oil in the pan, add and cook until all the liquid is gone, basting the chicken with glaze. When it cools, cut into 1cm(0.4 inch) wide slices.”

Put a sheet of yaki-nori (toasted nori seaweed) on a sushi rolling mat. Spread half of evenly over the nori, leaving about 4-5cm(1.5-2 inch) empty space on the far side. Form an indentation across the middle, sprinkle white sesami seeds, then place half of teriyaki chicken slices, cucumbers and takuan (pickled daikon radish).

While holding the fillings in place, roll up the bamboo mat pressing firmly to let nori and rice wrap around the fillings, allowing both edges of sushi rice meet. Wrap bamboo tightly around the roll and evenly shape. Prepare another roll in the same way. Cut each roll into easy-to-bite length and arrange on dish.

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