Ingredients
- 200g Boneless Chicken Leg or Thigh Fillets
- 4 tablespoons Obento teriyaki marinade
- 4 sheets of Obento nori seaweed
- 4 cups cooked sushi rice
- 2 tablespoons Obento rice wine vinegar
- 1 continental cucumber
- 2 Tbsp neutral oil (coconut, rice bran)
- Lee Kum Kee soy sauce (to serve)
- Kewpie Mayonnaise
- Sesame Seeds
- Wasabi to serv
Method
- Cut the chicken into thin strips and marinate them in 4 tablespoons of Obento teriyaki sauce for 15 minutes. (Prepare up to 12 hours ahead)
- Cook the sushi rice according to package instructions and let it cool for a few minutes. Spread onto a flat baking tray and fan to speed up the process.
- Cook the chicken strips in a frying pan over medium-high heat until they are fully cooked. Set aside to cool.
- Once the rice and chicken has cooled, add the Obento rice wine vinegar and salt to taste, and mix well.
- To assemble the rolls, place a sheet of nori seaweed on a sushi mat, shiny side down. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top. Place the cooked chicken strips and cucumber on top of the rice, in the centre of the nori sheet. Optional: add a strip of Kewpie Mayonnaise.
- Using the sushi mat, gently roll the nori sheet tightly around the chicken and rice, pressing the edges together to seal. Repeat the process with the remaining nori sheets, chicken and rice.
- Cut each roll into 6 to 8 pieces with a sharp knife, dipping the blade in water between each cut to make slicing easier.
- Sprinkle with sesame seeds and serve with wasabi and soy sauce for dipping, if desired.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Lee Kum Kee - Salt Reduced Soy Sauce
- Obento - Sushi Bamboo Mat
- Obento - Sushi Rice
- Obento - Teriyaki Marinade
- Obento - Rice Wine Vinegar
- S&B - Wasabi
