Recipe Cuisine: Japanese
Theme: Fast & Fab
Teriyaki Chicken Sushi
By: Sarah
Ingredients
- 300g Chicken Thigh Fillets, chopped into chunks
- 1 Cucumber, sliced into battons removing seeds
- 5 Nori Sheets
- 2 tsp Olive Oil
- 1 tbsp light soy sauce
- 1 tbsp sweet soy sauce
- 1 cup Sushi Rice, washed & drained
- 3 tsp Rice Wine Vinegar
Product used in recipe
- OBENTO - OBENTO YAKI NORI FOR SUSHI
Method
- Measure rice and wash under cold water in a colander until water runs clear. Put into saucepan with enough cold water to cover rice. Put on stove to boil with lid on then reduce temperature to low to simmer for 10 minutes. Turn off and remove lid to cool. Add vinegar and stir.
- Slice chicken into small chunks and fry in frypan with oil until cooked. Drain oil.Add soy sauces and stir. Simmer until sauce thickens a little then turn off.
- Lay a piece of nori on a sushi mat. Add rice in a rectangle on top, flattening it down. Leave a gap around edges. Place a strip of chicken along rice closest to you. Add a strip of cucumber along top of chicken.
- Start to roll base of sushi away from you using mat to help you, holding firm as you go. Roll all the way up. Wet edge of nori to seal. Once all 5 sheets are rolled, place in fridge for 20 minutes for nori to become soft. Slice each roll into 3 even pieces.Enjoy:)
