Ingredients
- Yaki Nori for Sushi
- Leftover Rice
- 1 Boneless Chicken Breast
- Teriyaki Marinade
- 1 Carrot
- 1 Avocado
- 2 Eggs
- Mirin Seasoning
- Soy Sauce
- Sugar
- Rice Vinegar
- Bamboo Sushi Mat
Method
- Prepare Sushi Rice. I use a rice cooker to cook my rice. Usually I will use my leftover rice to make sushi rolls.
- Make teriyaki chicken. Slice chicken breast into thin strips. Place in a plastic bag and sprinkle with 80mL of Obento teriyaki sauce. Mix in bag and place in fridge to marinade for an hour or so. Fry chicken in a bit of olive oil for 4-5 minutes, until chicken is cooked through and slightly crisp on the outside. Remove from frying pan and set aside to cool. Slice further if required.
- Prepare carrot and avocado. Use a julienne to slice carrots or slice them thinly. Slice the avocado into thin bite size strips.
- Prepare and cook eggs in Tamagoyaki style. In a small bowl, combine eggs. Add a dash of mirin seasoning and a dash of soy sauce and a sprinkle of sugar. Mix together. The egg mixture will be cooked in about 3-4 layers. In a small round pan, add the first layer of egg and evenly spread across the pan, after about 1 minute it should have heated enough but not fully, this is enough to start the Tamagoyaki folds. Using chopsticks or a rubber spatula, gently lift the egg edges on the farthest side to loosen them and fold a quarter way in on both sides. While tilting the pan, carefully fold/roll the egg toward yourself. Continue to fold the egg equally on itself until you have a narrow, rectangular omelet at the edge of the pan nearest you. Reduce the heat to medium-low if the egg is browning. Using a paper towel, lightly grease the exposed area of the pan. Pour another thin layer of the remaining egg mixture into the exposed area of the pan and quickly swirl it around to create another layer. Use chopsticks or a soft spatula to gently lift up the folded omelet and tilt the pan toward you so the raw egg mixture runs under the omelet. After 1 minute, do as you did before and fold the side edges in, then roll up the egg starting from the existing roll. Use up all remaining egg mixture using this method. When completed. Transfer omelet to a cutting board or a plate when done. Cut crosswise. There are many YouTube videos on Tamagoyaki of written instruction is confusing (this is how I learnt).
- Prepare sushi for rolling. Using a sushi mat, lay seaweed shiny side down. Top with sushi rice (enough so that the seaweed is covered, leaving the top inch or so bare) Top with additional ingredients (teriyaki chicken, avocado slices, egg and carrot). Start rolling the sushi from top to bottom, making sure that you are keeping the roll tight. Use a bit of water on the finger to wet the top inch for added adhesion. Repeat with remaining rolls.
- Use a serrated knife to cut each roll into 5 or 6 thin slices. Serve with soy sauce (and optional wasabi) on the side.
- Get creative and display nicely on a plate. I tried to make triangle rice balls and an egg flower too.
Product used in recipe
- Obento - Yaki Nori For Sushi
- Lee Kum Kee - Premium Soy Sauce
- Obento - Teriyaki Marinade
- Obento - Rice Wine Vinegar
