Description
Savory-sweet teriyaki chicken tucked into sushi rice, crisp cucumber, and creamy avocado for an approachable yet impressive sushi experience.
Ingredients
- 2 cups sushi rice (short-grain)
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound teriyaki chicken, cooked and shredded
- 1 cucumber, julienned
- 1 avocado, sliced
- Nori (seaweed) sheets
- Soy sauce, for serving
- Sesame seeds (optional, for garnish)
Instructions
- Rinse sushi rice under cold water until the water runs clear. Cook the rice with 2 1/2 cups water in a rice cooker or on the stove until done. Let it rest covered for 10 minutes.
- Whisk together rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm rice and allow it to cool.
- Julienne the cucumber and slice the avocado. Ensure the teriyaki chicken is cooked and shredded.
- Lay a nori sheet shiny-side down on a bamboo sushi mat. Spread an even layer of rice on the nori.
- Place a thin line of teriyaki chicken, cucumber, and avocado along the bottom edge of the rice.
- Using the bamboo mat, roll the sushi away from you, pressing gently. Seal the edge with a little water.
- Slice the roll into 6–8 pieces and serve with soy sauce and sesame seeds.
Notes
For best texture, assemble rolls just before serving. Keep a damp towel over prepared rice and fillings to prevent drying.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese