Teriyaki Chicken Sushi
We can't have Japanese fake out without sushi, can we? We know that teriyaki chicken sushi is such a popular flavour for sushi, so we wanted to bring you a great homemade version. If you love the flavour, which we think you will, you can simply make the chicken component and add it to salad or other meals. How good is that?
Recipe Tester Feedback: "Very easy and so amazingly tasty. Great for school lunches too!" - Claire
No: Gluten / Dairy / Egg / Nuts
Preparation Time 45 minutes
Cooking Time 36 minutes
Makes 16 pieces of sushi (approx. 4cm diameter, 2.5cm tall)
Cannot be frozen
- water - 900g
- sushi rice - 200g
- nori sheets
- cucumber - 1, Lebanese, sliced into thin sticks
- chicken breast - 200g, finely diced
- oil - 20g
- soy sauce - 30g (*ensure GF if required)
- Japanese cooking sake - 20g
- mirin - 20g
- honey - 40g
- pepper - 1/4 tsp, black, ground
- Add the water (900g) to the bowl. Add the rice (200g) to the internal steaming basket. Set the basket in place. Program 16 minutes / 110C* / Speed 4, measuring cap on.
- Remove the internal steaming basket with your spatula. Move the rice to a shallow bowl and allow it to cool.
- Add the chicken (200g) and oil (20g) to the bowl. Program 10 minutes / 100C / Reverse+Speed 1, measuring cap off. Carefully drain any liquid that has formed.
- Add the soy sauce (30g), sake (20g), mirin (20g), honey (40g) and pepper (1/4 tsp) to the bowl. Program 5 minutes / 100C / Reverse+Speed 1, measuring cap on. Allow to cool.
- Lay a nori sheet out on your sushi mat, shiny side down.
- With wet hands, lay the sushi rice out on the paper, leaving 2cm bare on the side farthest from you. Firmly press the sushi rice down, towards the paper.
- Add a line of cucumber sticks (from 1 cucumber) and chicken mix going across.
- Allowing the sushi mat to help you, begin to roll up the rice. The edge closest to you should be lifted and then tucked into the bed of rice.
- Brush some water along the bare edge of the nori sheet so that you can close the roll.
- To cut the long roll in half (or into smaller rounds), use a very sharp knife. Wipe the knife off with a piece of paper towel after each slice.
- Store in the refrigerator.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.