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Teriyaki chicken sushi handrolls
Teriyaki chicken sushi handrolls
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Prep Time:
70 minutes
Cook Time:
12 minutes
Total Time:
82 minutes
Create easy and delicious teriyaki handrolls with these simple steps for sushi perfection!
Ingredients:
  • 200.00 gm sushi rice
  • 32.50 gm sushi seasoning (see note)
  • 500g chicken breast fillets
  • 82.50 ml teriyaki marinade
  • 9.20 gm vegetable oil
  • 8 nori sheets, quartered
  • 2 tsp wasabi paste
  • 6 green onions, cut into 5cm lengths
  • 100g snow pea sprouts, trimmed
Instructions:
  • Thoroughly rinse the rice in cold water until it runs clear. Let it sit in a strainer to drain for 10 minutes.
  • Combine rice and 1 cup of cold water in a saucepan over medium heat. Bring to a boil, then lower heat and simmer covered for 12 minutes until rice absorbs water. Remove from heat and let it sit covered for 10 minutes. Transfer to a large dish and fluff rice with a spatula. Slowly mix in seasoning until rice cools down.
  • Combine the chicken and marinade in a stylish glass or ceramic bowl.
  • In a large frying pan, heat oil over high heat. Sear chicken for 6 minutes on each side until golden brown and fully cooked. Then, transfer the chicken to a plate and slice into 1cm-thick pieces.
  • Lay 1 sheet of nori, shiny-side down, on your palm.
  • Using moistened fingertips, gently press a heaping teaspoon of rice down the center of the nori sheet.
  • Spread a touch of wasabi on the rice. Top with chicken, onion, and sprouts. Fold the nori sheet into a cone shape. Repeat with the rest of the ingredients to create 32 rolls.

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