These teriyaki chicken sushi rolls turn simple pantry staples into a fun, hand-held dinner everyone will reach for. Think sticky seasoned sushi rice wrapped in nori, filled with shredded teriyaki chicken, crunchy cucumber, and creamy avocado — ideal for weeknight meals, lunchboxes, or a casual party platter. If you love the sweet-savory flavor here, you might also enjoy a warm noodle variation like chicken teriyaki noodles for nights when rolling sushi feels like too much fuss.
Why you’ll love this dish
Rich teriyaki flavor, contrasting textures, and sushi that’s approachable — that’s what makes these rolls so satisfying. They’re flexible: use leftover chicken, scale up for guests, or make them as sushi bowls if you don’t want to roll.
“A perfect balance of sticky rice, sweet-savory chicken, and bright cucumber — my kids asked for seconds.” — home cook review
This recipe is great for:
- Quick weeknight dinners when you want something special without a ton of effort.
- Lunches that travel (wrap tightly and keep chilled).
- Kid-friendly hands-on cooking: let family members build their own rolls.
Step-by-step overview
You’ll rinse and cook sushi rice, flavor it with a simple vinegar-sugar-salt dressing, and let it cool to room temperature. Lay out a nori sheet, press an even layer of rice, add the shredded teriyaki chicken and veg, then roll tightly with a bamboo mat. Chill briefly so the roll seals nicely, slice into rounds, and serve with soy sauce and optional sesame seeds.
Prep flow at a glance:
- Rinse and cook rice.
- Make sushi seasoning and fold into rice.
- Assemble fillings on nori and roll.
- Slice and serve.
What you’ll need
- 2 cups sushi rice (short-grain)
- 2 1/2 cups water (for cooking rice; follow your rice cooker or package if different)
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound teriyaki chicken, cooked and shredded (leftover roasted or store-bought works)
- 1 cucumber, julienned (English cucumber is ideal)
- 1 avocado, sliced
- Nori (seaweed) sheets
- Soy sauce for serving
- Sesame seeds (optional, for garnish)
Substitutions and notes:
- Swap sushi rice with Japanese short-grain rice only; long-grain rice won’t stick the same way.
- For a gluten-free teriyaki, ensure your teriyaki sauce and soy sauce are tamari or gluten-free labelled.
- If you don’t have pre-made teriyaki chicken, thinly sliced cooked chicken tossed in teriyaki sauce and quickly warmed works well.
Step-by-step instructions
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice.
- Cook rice with 2 1/2 cups water in a rice cooker or on the stove following package directions. Let it rest 10 minutes after cooking.
- While the rice cooks, whisk rice vinegar, sugar, and salt in a small bowl until dissolved. Taste and adjust slightly if you prefer sweeter or tangier rice.
- Transfer cooked rice to a wide bowl (a wooden or plastic bowl is traditional). Gently fold the vinegar mixture into the rice with a cutting-and-folding motion so you don’t mash the grains. Fan the rice or let it cool to room temperature.
- Place a bamboo sushi mat on a flat surface and lay one sheet of nori shiny-side down on the mat.
- Wet your hands to keep rice from sticking. Grab a handful of rice (about a cup) and press it evenly over the nori, leaving a 1-inch strip at the top edge bare so the roll can seal. Don’t press too hard — you want even coverage, not a brick.
- Arrange a line of shredded teriyaki chicken across the rice about 1 inch from the bottom edge. Add cucumber and avocado slices on top of the chicken.
- Lift the edge of the bamboo mat closest to you and fold it over the fillings, tucking gently. Roll away from you while applying even pressure with the mat to form a tight cylinder.
- Dab a little water along the bare nori edge and finish rolling to seal. If the roll feels loose, press gently along the seam with the mat for 10–15 seconds.
- Use a very sharp knife (wet the blade or wrap it in a damp towel between cuts) to slice the roll into 6–8 pieces. Clean the knife between cuts for neat slices.
- Plate and serve with soy sauce and a sprinkle of sesame seeds if desired.
How to serve Teriyaki Chicken Sushi Rolls
Best ways to enjoy these rolls include a simple platter with pickled ginger, wasabi, and soy sauce on the side. For a casual spread, pair with edamame, miso soup, or a crisp seaweed salad. If you want a warm contrast, serve with quick-pickled radish or a small bowl of warm miso for dipping spoons.
For a family-style meal, slice rolls and place them on a wooden board with chopsticks — they make an attractive and shareable centerpiece.
Storage and reheating tips
- Freshly made sushi rolls are best eaten the same day. Rice texture changes as it cools; for optimal taste, consume within 6–8 hours when stored chilled.
- Refrigerate leftover rolls in an airtight container for up to 24 hours. Wrap tightly in plastic wrap to prevent the rice from drying.
- Do not freeze assembled sushi rolls — freezing ruins the rice texture and avocado. If you must freeze the cooked chicken, freeze it separately; thaw in the fridge and reassemble when ready.
- If reheating shredded teriyaki chicken, warm it separately in a pan or microwave, then reassemble rolls rather than reheating the whole roll.
Helpful cooking tips
- Rinse rice until the water is almost clear — this prevents overly sticky, pasty rice.
- Cool the rice to near room temperature before spreading on nori; hot rice can make the nori soggy.
- Keep a small bowl of water beside you while building rolls to wet your hands and the knife — this prevents sticking.
- If you don’t have a bamboo mat, roll using plastic wrap to help keep shape.
- For clean slices, wipe the knife blade between cuts and press down in a single smooth motion.
Creative twists
- Spicy kick: mix sriracha with mayo and add a thin ribbon to the filling.
- Veggie roll: replace chicken with marinated, baked tofu or tempura sweet potato.
- Crunch roll: add tempura flakes or toasted panko inside for texture.
- Open-faced sushi: skip rolling and build bowls with rice, chicken, and toppings for a deconstructed version.
If you prefer a hot, stir-fried alternative with the same teriyaki flavors, try a quick one-pan teriyaki chicken stir-fry that uses similar ingredients but cooks in one skillet — great for busy nights.
FAQ
Q: Can I use leftover rotisserie chicken for the filling?
A: Yes — shred it and toss with a little teriyaki sauce. Warm it briefly to help the flavors meld before rolling.
Q: How long does sushi rice need to cool before assembling?
A: Aim for rice that’s warm to room temperature. If it’s too hot, the nori will soften and the avocado may brown faster.
Q: Can these rolls be made vegan?
A: Absolutely. Swap teriyaki chicken for marinated tofu, tempeh, or sautéed mushrooms and use vegan-friendly sauces.
Q: Is it safe to eat sushi rice left at room temperature?
A: Sushi rice with vinegar is somewhat more resistant to bacteria, but per food-safety guidelines, don’t leave rice out longer than 2 hours at room temperature. Chill promptly and consume within 24 hours.
Q: How do I prevent the nori from getting soggy?
A: Don’t over-moisten the rice and assemble closer to serving time. Also, pat the inside of the nori with a dry paper towel if it feels damp before adding rice.
Enjoy making these teriyaki chicken rolls — they’re forgiving, customizable, and a tasty way to bring sushi night home.
Teriyaki Chicken Sushi Rolls
Ingredients
Sushi Rice Preparation
- 2 cups sushi rice (short-grain) Use Japanese short-grain rice for the best results.
- 2.5 cups water For cooking rice; follow your rice cooker or package if different.
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Filling Ingredients
- 1 pound teriyaki chicken, cooked and shredded Leftover roasted or store-bought works.
- 1 cucumber julienned English cucumber is ideal.
- 1 avocado sliced
Assembly Ingredients
- N/A sheets Nori (seaweed)
- N/A to taste Soy sauce For serving.
- N/A optional Sesame seeds For garnish.
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Cook rice with 2 1/2 cups water in a rice cooker or on the stove following package directions. Let it rest for 10 minutes after cooking.
- While the rice cooks, whisk rice vinegar, sugar, and salt in a small bowl until dissolved. Taste and adjust if you prefer sweeter or tangier rice.
- Transfer cooked rice to a wide bowl. Gently fold the vinegar mixture into the rice using a cutting-and-folding motion. Fan the rice or allow it to cool to room temperature.
Assembling the Rolls
- Place a bamboo sushi mat on a flat surface and lay one sheet of nori shiny-side down.
- Wet your hands to keep rice from sticking. Grab a handful of rice (about a cup) and press it evenly over the nori, leaving a 1-inch strip at the top edge bare.
- Arrange a line of shredded teriyaki chicken across the rice about 1 inch from the bottom edge. Add cucumber and avocado slices on top.
- Lift the edge of the bamboo mat closest to you and fold it over the fillings, tucking gently. Roll away from you while applying even pressure to form a tight cylinder.
- Dab a little water along the bare nori edge and finish rolling to seal. If the roll feels loose, press gently along the seam with the mat for 10–15 seconds.
- Use a very sharp knife to slice the roll into 6–8 pieces. Clean the knife between cuts for neat slices.
- Plate and serve with soy sauce and a sprinkle of sesame seeds if desired.