Teriyaki Chicken Sushi Rolls
Savory and slightly sticky teriyaki chicken rolled with seasoned sushi rice, fresh cucumber, and creamy avocado, perfect for a weeknight meal or sharing with friends.
Ingredients
For the Base
- 2 cups sushi rice Use short-grain sushi rice for best results.
- 2.5 cups water For cooking the sushi rice.
- 0.5 cups rice vinegar For seasoning the rice.
- 0.25 cups sugar For sweetness in the rice seasoning.
- 1 teaspoon salt To enhance the flavor of the rice.
For the Filling
- 1 lb teriyaki chicken, cooked and sliced Can use leftover or store-bought teriyaki chicken.
- 1 cucumber, julienned For a crisp texture.
- 1 avocado, sliced Provides creaminess.
- nori sheets Nori sheets For wrapping the sushi rolls.
For Serving
- to taste Soy sauce For dipping.
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear.
- In a pot, combine the rinsed sushi rice and 2 1/2 cups water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Remove from heat and let it sit, covered, for 10 minutes.
- In a small bowl, mix 1/2 cup rice vinegar, 1/4 cup sugar, and 1 teaspoon salt until dissolved.
- Gently fold this mixture into the hot cooked rice using a wooden spoon or rice paddle and let it cool to room temperature.
- Slice the teriyaki chicken into long thin strips, julienne the cucumber, and slice the avocado.
Assembly
- Lay out nori sheets on a clean surface or bamboo sushi mat, shiny side down.
- Wet your hands to prevent rice sticking. Spread an even layer of rice over the nori, leaving a 1-inch border at the top edge.
- Arrange a line of teriyaki chicken, cucumber, and avocado across the center of the rice.
- Roll the mat away from you, pressing gently but firmly to form a tight roll and seal the edge of the nori with a little water.
Serving
- Slice each roll into bite-sized pieces with a sharp knife, wiping the knife clean between cuts.
- Serve with small bowls of soy sauce for dipping.
Notes
For a spicy kick, add a line of sriracha-mayo inside each roll. Use gluten-free soy sauce if needed. Sushi is best assembled just before serving for optimal texture.