Teriyaki Chicken sushi a really handy dish. We have it for dinner, snacks and it goes really well in school lunchboxes. This is a really simplified way of making sushi using a sushezi tool but you can roll these up using your hands of course too.
If you are in New Zealand you can purchase a sushezi kit from Chefs compliments
We usually make teriyaki chicken sushi because everyone in the house likes it! But I love adding raw or smoked salmon, capsicum, kewpie mayo, prawns, and dried chilli.
We also make teriyaki rice balls for the kids lunchboxes too. I use cling film and wrap it around spoonful’s of rice filled with a little teriyaki chicken. then pull the cling film tight and refrigerate. I have also had suggestions that people make the rice balls more like rice cakes made in muffin tins too.
Teriyaki Chicken Sushi
Ingredients
- 1 Chicken Breast
- 3 x Nori Sheets
- 1 ½ cups of cooked Sushi rice
- Kewpie Mayonnaise
- 1 teaspoon of neutral Oil for frying
- ½ Cucumber sliced into batons
- Teriyaki Sauce
- 3 tablespoons Soy Sauce
- 3 tablespoons Sugar
- 3 tablespoons Mirin
- To Serve: *all optional ginger, soy sauce, sweet soy sauce, pickled ginger, kaffir lime
Instructions
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Slice the chicken breast into 2 cm strips.
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Mix all the sauce ingredients together
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Place a pan over a medium heat, add the oil.
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Once the oil is hot, add the chicken slices, cook for 2 mins, stirring occasionally. Then add the sauce.
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It will bubble a little. Cook until chicken is cooked through, around 5 mins, stirring occasionally.
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Turn off and set aside.
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Time to assemble our sushi rolls, place a board on your bench and a little bowl of water.
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Take your sushezi and place rice in each side. On the bottle side, place a line of kewpie mayonnaise on top of the rice.
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Place a layer of cucumber on top of the mayonnaise.
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Place a piece of chicken along the length of the rice. You may like to slice it in half lengthwise and/or use two slices of chicken.
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Once you have placed your fillings in, shut your sushezi and roll out on to your sheet of nori.
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Place a little water on the edge where you are going to seal the nori, and roll up your sushi.
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Leave for a minute and slice into rounds with a sharp knife.
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When ready to serve, you have two options
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1. Serve with pickled ginger and soy sauce, both served on the side.
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2. Serve with sliced ginger, sliced kaffir lime, a drizzle of kewpie mayo, a drizzle of teriyaki sauce from cooking the chicken OR Sweet soy sauce.
