Name: Teriyaki Chicken Sushi Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice; 1 tbsp rice wine vinegar; 1 tbsp sugar; 400 g (1 large) chicken breast, sliced thinly into strips; ½ cup mirin; 3 tbsp soy sauce (use tamari for gluten-free option); 1-2 tbsp sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp olive oil; 3 sheets nori seaweed; ½ cucumber, cut into strips; Soy sauce, for serving; Japanese mayonnaise (Kewpie), for topping and serving

Jump to Recipe

If you love the perfect harmony of savory and sweet wrapped in a fun, handheld bite, then you are going to adore Teriyaki Chicken Sushi. This delightful dish marries tender, flavorful chicken glazed in a homemade teriyaki sauce with the clean, slightly tangy sushi rice all wrapped in crisp nori sheets. Every bite bursts with texture and umami, making it a fantastic way to bring a bit of Japanese-inspired magic right to your own kitchen. Whether you’re a sushi lover or new to making it at home, Teriyaki Chicken Sushi is a wonderfully approachable recipe that feels both special and totally satisfying.

Teriyaki Chicken Sushi Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential, carefully chosen to create layers of flavor and texture that make Teriyaki Chicken Sushi so irresistible. Each component plays its part, from the bright sushi rice to the rich, caramelized chicken, with fresh cucumber adding a refreshing crunch.

Sushi Rice: 1 cup sushi rice provides the classic sticky base that’s slightly seasoned for that perfect balance of tang and sweetness.
Rice Wine Vinegar: 1 tbsp adds a subtle acidity that brightens the rice.
Sugar (for rice): 1 tbsp softens the vinegar and rounds out the flavor.
Chicken Breast: 400 g of thinly sliced chicken breast ensures quick cooking and tender bites.
Mirin: ½ cup, a sweet rice wine that infuses the chicken with depth and a gorgeous glaze.
Soy Sauce (or Tamari): 3 tbsp creates that signature salty umami backbone; tamari can be swapped for a gluten-free option.
Sugar (for teriyaki): 1-2 tbsp helps caramelize the chicken beautifully.
Garlic: 2 cloves minced add aromatic warmth.
Fresh Ginger: 1 tsp grated lends a gentle zing that brightens the sauce.
Olive Oil: 1 tbsp used for pan-frying the chicken to a golden finish.
Nori Sheets: 3 sheets of nori provide that essential salty and crispy wrapping.
Cucumber: ½ cucumber cut into strips offers a cool, crunchy contrast to the warm chicken.
Soy Sauce (for serving): Adds an extra dip of salty goodness.
Japanese Mayonnaise (Kewpie): Adds a creamy hint of richness when drizzled on top.

How to Make Teriyaki Chicken Sushi

Step 1: Prepare The Sushi Rice

Start by rinsing your sushi rice under cold water until the water runs clear—this removes excess starch and ensures the rice cooks up perfectly fluffy and sticky. Once rinsed, cook the rice according to its package instructions or in a rice cooker. While the rice is still warm, mix in the rice wine vinegar and sugar to infuse it with that classic sushi tang and subtle sweetness. Cover and set aside to cool; this step sets the base flavor and texture for your sushi roll.

Step 2: Prepare The Teriyaki Chicken

Next, marinate those thin chicken strips in a flavorful mixture of mirin, soy sauce, sugar, minced garlic, and freshly grated ginger. This combination gives the chicken a sweet, savory, and slightly spicy kick. Heat olive oil over medium heat and pan-fry the chicken strips until they develop a beautiful caramelized color, turning carefully so they don’t burn—the sugar in the marinade can brown quickly. Once cooked through, transfer the chicken to a plate and let it cool down so it’s ready to roll.

Step 3: Bring It All Together

Place a sheet of nori on your bamboo sushi mat with the shiny side facing down. To prevent sticking, wet your fingers with water and spread an even layer of cooled sushi rice over the nori, leaving about an inch of space at the top edge. Lay the teriyaki chicken strips and cucumber strips horizontally near the bottom edge of the rice, then drizzle 1-2 lines of Japanese mayonnaise over the chicken for extra creaminess. Gently roll the sushi mat away from you, applying a bit of pressure to form a tight roll. Seal the roll by moistening the top edge of the nori with water. You can serve it straight away or refrigerate for a bit to enhance the flavors before slicing into bite-sized pieces. Arrange your Teriyaki Chicken Sushi on a plate and serve with extra soy sauce and mayonnaise for dipping.

How to Serve Teriyaki Chicken Sushi

Garnishes

Sprinkle toasted sesame seeds over your Teriyaki Chicken Sushi for a nutty crunch and a gorgeous finish. Thinly sliced scallions or a small pile of pickled ginger can add vibrant color and a palate-cleansing bite, making each taste fresh and exciting.

Side Dishes

Pair your sushi with classic sides like miso soup or a crisp seaweed salad for a well-rounded meal. Light cucumber or edamame salads also complement the rich flavors and bring refreshing textures to the table.

Creative Ways to Present

Serve your Teriyaki Chicken Sushi rolls on a wooden sushi platter for an authentic feel, or get playful by arranging the pieces around a small bowl of dipping sauces. You can also create mini sushi burritos by wrapping them in larger nori sheets and cutting into halves for easy handheld enjoyment.

Make Ahead and Storage

Storing Leftovers

If you have any Teriyaki Chicken Sushi rolls left over, place them in an airtight container and store them in the refrigerator. They’re best eaten within 24 hours to enjoy the freshness of the rice and the texture of the nori.

Freezing

Freezing sushi is generally not recommended because the texture of sushi rice changes and the nori can become soggy. However, you can freeze the cooked teriyaki chicken separately for up to one month and prepare fresh sushi rice and rolls when ready to serve.

Reheating

To gently warm leftover teriyaki chicken, use a microwave or stovetop, but keep the sushi rice and nori rolls chilled or at room temperature. Reheat only the chicken to preserve the sushi’s ideal texture and flavor.

FAQs

Can I use other types of chicken cuts for Teriyaki Chicken Sushi?

Definitely! While thinly sliced chicken breast is preferred for its tenderness and quick cooking, you can also use thigh meat for a juicier, more flavorful option. Just ensure they are sliced thinly for even cooking.

Is it possible to make Teriyaki Chicken Sushi vegetarian?

Yes, you can swap the teriyaki chicken for marinated and grilled mushrooms or tofu. Marinate in the same teriyaki sauce and prepare similarly for a delicious vegetarian twist.

How spicy is Teriyaki Chicken Sushi?

Traditional Teriyaki Chicken Sushi is mild and sweet with no spiciness. You can add a bit of chili sauce or wasabi on the side if you like a spicy kick.

What’s the best rice to use for sushi?

Short-grain sushi rice is key because of its sticky texture which holds the roll together. Avoid long-grain rice as it doesn’t have the same binding properties.

Can I prepare Teriyaki Chicken Sushi in advance for a party?

Yes, you can make and roll the sushi a few hours ahead, then store the rolls in the refrigerator covered tightly with plastic wrap. Slice and serve within a couple of hours for best results.

Final Thoughts

Making Teriyaki Chicken Sushi at home is not only fun but incredibly rewarding when you taste those tender, flavorful chicken strips paired with perfectly seasoned rice and crisp cucumber wrapped in nori. Whether it’s a weekday treat or a weekend dinner with friends, this recipe brings warmth and excitement to your table. I hope you enjoy making and sharing this delicious Teriyaki Chicken Sushi as much as I do!

Teriyaki Chicken Sushi Recipe

★★★★★

5.1 from 14 reviews

Author: anna
Total Time: 35 minutes
Yield: 3 sushi rolls (serves 3-4) 1x
Diet: Halal

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Description

Delicious Teriyaki Chicken Sushi rolls combining tender teriyaki chicken strips, perfectly seasoned sushi rice, and fresh cucumber, all wrapped in crispy nori sheets. This recipe offers a flavorful and easy way to enjoy sushi at home with a sweet and savory twist from homemade teriyaki chicken and creamy Japanese mayonnaise.

Instructions

Prepare The Sushi Rice: Rinse the sushi rice in cold water until the water runs clear to remove excess starch. Cook the rice following the package instructions or using a rice cooker. Once cooked, transfer to a bowl. Mix in the rice wine vinegar and sugar gently but thoroughly. Cover and set aside to cool to room temperature.
Prepare The Teriyaki Chicken: In a medium bowl, combine the chicken strips with mirin, soy sauce, sugar, minced garlic, and grated ginger. Stir well to ensure all pieces are evenly coated. Heat a frying pan over medium heat and add the olive oil. Pan-fry the chicken until nicely browned and cooked through, taking care not to burn the sauce because of its sugar content. Remove from heat and transfer chicken to a plate to cool.
Bring It All Together: Lay a sheet of nori seaweed, shiny side down, on a bamboo sushi rolling mat. Wet your fingers with water to prevent sticking, then evenly spread a layer of sushi rice over the nori, leaving about a 1-inch border at the top edge. Arrange 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. Using the bamboo mat, carefully lift from the edge closest to you and roll away, applying gentle pressure to form a tight roll. Moisten the top border of the nori with water to seal the roll. Either serve immediately or refrigerate for 1-2 hours until cold. Using a sharp knife, cut the roll into bite-sized pieces and arrange on a serving plate. Serve with additional soy sauce and Japanese mayonnaise for dipping.

Notes

Use tamari soy sauce for a gluten-free option.
Wet your hands with water when handling sushi rice to prevent sticking.
Be careful not to burn the teriyaki chicken while cooking due to the sugar content.
Refrigerate the sushi rolls before slicing for cleaner cuts.
Japanese mayonnaise (Kewpie) adds creaminess and enhances flavor.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-frying, Rolling
Cuisine: Japanese