Description
Bright, glossy slices of teriyaki chicken wrapped in warm, slightly vinegared sushi rice and crisp nori, these sushi rolls combine sweet-savory flavors and a variety of textures.
Ingredients
- 2 cups sushi rice (about 360–370 g)
- 2 1/2 cups water (about 600 ml)
- 1/2 cup rice vinegar (120 ml)
- 1/4 cup sugar (50 g)
- 1 teaspoon salt
- 1 lb teriyaki chicken, cooked and sliced (454 g)
- 1 cucumber, julienned
- 1 avocado, sliced
- Nori sheets
- Soy sauce for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice and 2 1/2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover tightly, and simmer for 20 minutes. Remove from heat and let sit, covered, for 10 minutes.
- In a small bowl, whisk together rice vinegar, sugar, and salt until mostly dissolved. Gently fold this mixture into the warm rice using a wooden spoon or rice paddle. Let the rice cool to room temperature.
- Slice the cooked teriyaki chicken into long thin strips. Julienne the cucumber and slice the avocado.
- Place a nori sheet shiny-side down on a bamboo mat. Wet your hands, then spread a thin layer of seasoned rice across the nori, leaving a 1-inch strip at the top edge uncovered. Arrange chicken, cucumber, and avocado in a line across the center.
- Use the bamboo mat to lift the edge of the nori and rice over the fillings, pressing gently to create a tight roll. Continue rolling to the uncovered edge and seal with a little water.
- Use a sharp knife to slice the roll into bite-sized pieces and serve immediately with soy sauce.
Notes
For best texture, eat the rolls within 24 hours as nori will soften. Store tightly wrapped in plastic in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese