teriyaki chicken sushi roll

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Ingredients [?]

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  • add   1 Bamboo Sushi Mat
  • add   Soy Sauce
  • add   4T Pickled Ginger
  • add   4t. Prepared Wasabi
  • add   *Sushi Vinegar: Recipe follows Teriyaki Sauce: Recipe follows
  • add   1t. Garlic Powder
  • add   1t. Onion Powder
  • add   4 sheets of Roasted Seaweed (Nori)
  • add   3 cups of Water
  • add   1 Medium Cucumber (peeled and seeded)
  • add   2 cups Sushi Rice
  • add   1lb Boneless, Skinless Chicken Breast Halves (butterflied)

Instructions

  1. Rinse and drain rice until water becomes clear (approx. 5 times). Combine rice with 2 1/2 cups of water and bring to a boil over high heat. Reduce heat to low and simmer for 25 minutes. Prepare Sushi Vinegar. Place rice in wooden bowl. Fold in Sushi vinegar with large wooden or plastic spoon. Allow rice to cool. Cut cucumber into thinly sliced strips (approx.1/8 inch). Place chicken in pan and add garlic powder, onion powder and half cup of water. Cook, covered, over medium heat for about 25 minutes until tender. Remove chicken from pan and place in a medium bowl. Coarsely chop chicken. In a medium sauce pan add 1 cup of Teriyaki sauce and bring to a light boil. Add chicken and simmer, stirring often for 1 minute. Place a sheet of seaweed on bamboo sushi mat. Add 1 cup of cooked rice to center of seaweed, spread evenly to cover seaweed, leaving half inch at top and half inch at bottom uncovered. Arrange Teriyaki chicken and slice cucumber neatly in center of rice. (Approx 1 -1 ½ inch in width). Use Bamboo mat to roll sushi, pressing as tightly as possible until roll is firm. When roll is complete, cut into eight 1 inch pieces. Repeat preparation of rolls with remaining seaweed. Garnish plate with prepared Wasabi and pickled ginger. Add soy sauce to taste.*Sushi Vinegar: In a small sauce pan mix 7T of rice vinegar with 1/2 t of salt. Bring to a boil over low heat. Add 3 ½ T of granulated white sugar and turn off heat. Vinegar is ready when sugar is dissolved. **Teriyaki Sauce: In small sauce pan combine 1T rice vinegar, ¼ cup soy sauce, 1t. Ground ginger, 3T brown sugar, 1T mint garlic and 1/2t. onion powder. Bring to a light boil while stirring. Dissolve 4t corn starch in 5T water. Add to sauce and stir to thicken.