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.
Ingredients
Scale
Sushi Rice
- 1 cup sushi rice
- 1 tbsp rice wine vinegar
- 1 tbsp sugar
Teriyaki Chicken
- 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
Extras
- 3 sheets nori seaweed
- ½ cucumber, cut into strips
- Soy sauce, for serving
- Japanese mayonnaise (Kewpie), for topping and serving
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
Nutrition
- Serving Size: 1 sushi roll (approx. 6 pieces)
- Calories: 102 kcal
- Sugar: 3 g
- Sodium: 231 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.002 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 11 mg
Keywords: Teriyaki chicken sushi, sushi rolls, homemade sushi, Japanese cuisine, teriyaki chicken recipe
