I’m not going to lie, the first time I attempted making sushi rolls at home, it ended up looking more like a deconstructed rice salad than anything resembling the beautiful rolls I’d seen in restaurants. The rice was mushy, the fillings fell out, and the whole experience left me feeling defeated and covered in sticky rice. But hey, that’s the beauty of cooking, right? It’s a journey filled with triumphs and, well, some spectacular fails.
Fast forward a few culinary mishaps (and countless YouTube tutorials) later, and I’m here to share my recipe for teriyaki chicken sushi rolls that are not only delicious but also impressive enough to serve at a gathering. These rolls boast the perfect balance of sweet and savory, with the teriyaki chicken offering a delightful contrast to the refreshing cucumber and creamy avocado, all wrapped up in perfectly seasoned sushi rice.
So, whether you’re a seasoned sushi chef or a curious home cook like myself, this recipe is for you. It’s a testament to the fact that with a little practice and the right guidance, anyone can conquer the art of making sushi rolls and impress their guests (or themselves) with this spectacular dish. Now, let’s get rolling!
Spectacular Teriyaki Chicken Sushi Rolls – A Recipe to Impress!
A delightful appetizer featuring the sweet and sticky teriyaki chicken, the refreshing crunch of cucumber, and the creamy avocado, all wrapped in perfectly seasoned sushi rice, these teriyaki chicken sushi rolls are sure to be a hit at your next gathering!
Yields: 6 pieces
Ingredients
For the teriyaki chicken:
- 1 boneless, skinless chicken breast, thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ cup thick teriyaki sauce (store-bought or use the linked recipe from the video description)
For the sushi:
- 120g cooked and seasoned sushi rice (use the linked recipe from the video description)
- 1 sheet nori, halved
- ½ cucumber, thinly sliced into batons
- ½ avocado, thinly sliced
- Additional teriyaki sauce, for drizzling
Utensils:
- Large pan
- Cutting board
- Plate
- Sharp sushi knife
- Bamboo rolling mat
- Plastic zip-lock food bag
- Cling film
- Damp cloth
- Serving plate
Instructions
- Prepare the teriyaki chicken: Heat sesame oil and olive oil in a large pan over medium heat. Add the chicken slices and cook until golden brown and cooked through, about 5-7 minutes per side. Don’t overcook the chicken, as it will become dry. Season with sea salt.
- Glaze the chicken: Add the teriyaki sauce to the pan and toss the chicken to coat it evenly. Cook for another minute until the sauce thickens slightly. Remove from heat and set aside to cool slightly.
- Assemble the sushi roll: Place a half sheet of nori, rough side up, on a bamboo rolling mat lined with a plastic bag. Wet your hands slightly with vinegar water to prevent sticking. Spread the cooked sushi rice evenly over the nori, leaving a 1-inch border at the top.
- Fill and roll: Flip the nori sheet over so the rice is facing down. Arrange two slices of teriyaki chicken, a few cucumber batons, and a drizzle of teriyaki sauce in a horizontal line across the center of the rice.
- Using the bamboo mat as a guide, start rolling the sushi roll away from you, applying gentle but firm pressure to form a tight cylinder. Wet the knife occasionally to prevent sticking and cut the roll into 6 even pieces.
- Garnish and serve: Top the sushi roll slices with thinly sliced avocado. Drizzle with additional teriyaki sauce and sprinkle with toasted sesame seeds (optional). Serve alongside pickled ginger for an authentic touch.
Tips
- For perfectly thin avocado slices, use a sharp knife and only drag the tip through the avocado flesh. This minimizes resistance and prevents the avocado from sticking to the knife.
- Wet your knife with a damp cloth in between cuts to prevent rice sticking and ensure clean cuts.
- Feel free to adjust the fillings to your preference. Other options include shredded carrots, bell peppers, or even a drizzle of sriracha mayo.
- These sushi rolls can be stored in an airtight container in the refrigerator for up to 24 hours. However, the avocado will brown slightly, so it’s best enjoyed fresh.
Enjoy this impressive and delicious teriyaki chicken sushi roll recipe, perfect for any occasion!
