Making your own sushi rolls at home is super satisfying and much cheaper than eating at a restaurant! My recipe for Easy Teriyaki Chicken Sushi is brilliant for beginners, with plenty of tips and tricks for sushi making success.
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Serves 4(36 pieces)
Ingredients
for the rice:
350gsushi rice (see notes)se notes
50mlrice vinegarto taste
2tspwhite sugar
½tspsea salt
for the teriyaki sauce:
75mllight soy sauce
2Tbspmirin or Chinese cooking wine
2tspbrown sugar
1clovegarliccrushed
2Tbspfinely grated ginger
300gchicken breast
1tspsunflower oil
for the sushi rolls:
1small cucumberthinly sliced
1small red pepperthinly sliced
4-6nori sheetsseaweed sheets
to serve:
sesame seeds
pickled ginger
wasabi
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
COOK RICE: Pour the rice into a sieve and rinse well under cold running water. Transfer to a deep saucepan and add 1.5 cups water. Bring to the boil, turn the heat right down, cover and simmer for 10 minutes. Remove from the heat.
PREPARE CHICKEN: While the rice is cooking, prepare the chicken. In a medium-sized bowl, stir together the soy sauce, mirin, brown sugar, garlic and ginger. Slice the chicken lengthways into finger-thick strips. Toss them together with the sauce and set aside.
FLAVOUR RICE: When the rice has cooked, transfer it to a large mixing bowl. In a separate bowl, stir together the rice wine vinegar, sugar and salt. Add the vinegar mixture to the cooked rice, a little at a time, mixing well until it has been used up.
COOK CHICKEN: Heat a drizzle of oil in a large non-stick skillet or frying pan. Add the chicken and all the marinade to the pan and cook for 5 minutes, occasionally stirring, until the marinade has thickened and the chicken is golden brown. Remove from the heat and set aside.
ASSEMBLE SUSHI: Place a sheet of nori shiny side down on a bamboo rolling mat. Have a bowl of cold water and a kitchen towel or paper towels nearby to clean your hands. Wet your fingers, then pick up a handful of rice, spreading it in a thin layer evenly over the nori sheet. Leave a 2cm gap at the end furthest from you.
ADD FILLINGS: At the end closest to you, make a line of cucumber, pepper and chicken. Don’t go overboard. A little filling goes a long way. Use your finger to wet the seaweed that isn’t covered with rice, then use the bamboo mat to help you tightly roll the sushi into a tube.
CHILL THEN SERVE: Repeat with all remaining seaweed and rice, then chill sushi rolls for 1 hour. Use a sharp knife to slice each roll into 8 pieces, then transfer to a serving plate with pickled ginger, wasabi and soy sauce for dipping.
Notes
If you can't find sushi rice, round or short-grain rice will work in a pinch, though it won't stick together quite so well!