Description
Comforting teriyaki chicken wrapped in sushi rice and nori, offering a savory-sweet punch with crunchy cucumber and creamy avocado.
Ingredients
- 2 cups short-grain sushi rice (rinsed until water runs clear)
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound cooked teriyaki chicken, shredded
- 1 cucumber, julienned
- 1 avocado, sliced
- Nori (seaweed) sheets
- Soy sauce, for serving
- Sesame seeds (optional, for garnish)
Instructions
- Rinse the sushi rice under cold running water until the water runs clear to remove excess starch.
- Cook the rice with 2 1/2 cups water in a rice cooker or on the stove. Bring to a boil, then simmer covered for 15–18 minutes.
- Remove from heat and let it rest, covered, for 10 minutes.
- Whisk together rice vinegar, sugar, and salt until dissolved.
- Transfer warm rice to a bowl and gently fold in the vinegar mixture. Allow rice to cool to warm room temperature.
- Lay a bamboo mat on a flat surface and place one nori sheet shiny-side down. Wet your hands to prevent sticking.
- Press an even layer of rice over the nori, leaving a 1-inch strip along the top edge empty.
- Arrange shredded teriyaki chicken, cucumber, and avocado across the bottom edge of the rice.
- Roll tightly using the mat, sealing the edge with a dab of water.
- Slice the roll into 6–8 pieces with a sharp knife and serve with soy sauce.
Notes
Best eaten fresh the day assembled. Can refrigerate for up to 24 hours but may change texture.