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Teriyaki chicken inside-out rolls
Teriyaki chicken inside-out rolls
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Prep Time:
95 minutes
Cook Time:
4 minutes
Total Time:
99 minutes
Succulent teriyaki chicken rolls for a quick Japanese feast.
Ingredients:
  • 400.00 gm Koshihikari sushi rice
  • 40.00 gm caster sugar
  • 32.50 gm sushi seasoning
  • 200g small chicken tenderloins, trimmed, cut lengthways into 1cm-wide strips
  • 62.50 ml teriyaki marinade and sauce
  • 18.40 gm vegetable oil
  • 3 nori sheets
  • 1/2 small Lebanese cucumber, cut lengthways into thin strips
  • Soy sauce, to serve
Instructions:
  • Place the chicken in a shallow glass or ceramic dish and generously pour the flavorful teriyaki mixture over it. Gently toss the chicken to ensure it's fully coated in the delicious sauce. Cover the dish and let it marinate in the fridge for 1 hour to allow the flavors to meld together perfectly.
  • Prepare the sushi rice: Rinse the rice in a fine sieve under cold water until the water runs clear. Drain properly. Cook the rinsed rice with 3 cups of cold water in a covered saucepan over medium heat for 12 to 15 minutes until the water is absorbed and the rice is tender.
  • After cooking, allow the dish to rest for 10 minutes while covered. Transfer the mixture to a spacious ceramic or plastic shallow dish.
  • Break up any lumps in the rice using a spatula. Sprinkle sugar and salt over the rice. Gradually add sushi seasoning while lifting and turning the rice until well combined and liquid is absorbed. Allow the rice to cool to room temperature.
  • In a medium non-stick frying pan over medium-high heat, warm oil. Remove chicken from teriyaki mixture, discarding the sauce. Cook each side of the chicken for 2 minutes until just cooked through. Place on a plate and let cool slightly.
  • Lay a sushi mat on a flat surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat, leaving a 1cm strip at the edge farthest from you. Use damp hands to evenly press 1/3 of rice over the nori. Cover the rice with plastic wrap. Flip the stack so the bamboo faces up, then remove the mat and slide it under the plastic wrap. Arrange 1/3 of the chicken and cucumber along the edge of the nori closest to you. Use the mat to roll up firmly. Unroll the mat, keeping the plastic wrap intact, and transfer the roll to a chopping board.
  • Trim the ends with a sharp knife, wiping the knife after each cut. Slice into 6 pieces, discarding the plastic wrap. Repeat with the rest of the ingredients to yield 18 pieces. Enjoy with soy sauce!

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