How To Make Teriyaki Chicken Sushi Rolls At Home

For rice:

  • 2 cups sushi rice
  • 4 cups water
  • Rice vinegar
  • For teriyaki chicken:
  • 1 boneless, skinless chicken breast
  • Bottled teriyaki sauce
  • Sesame oil
  • Brown sugar
For sushi rolls:
  • 5 sheets of seaweed
  • Chicken
  • 1 avocado
  • 5 fresh asparagus spears
On the side:
  • Pickled ginger
  • Wasabi
  • Sriracha mayonnaise
  • Sriracha mayonnaise
  • Fried onions (I got mine at an Indian grocery store)
  1. Prepare sushi rice. Rinse rice with cold water. Place in a heavy-duty saucepan with water. Turn heat on to medium-high and bring to a boil. Reduce to a simmer and cover. Cook for 15 to 20 minutes, until rice is cooked. Remove from heat and allow to cool. Once rice is cool, sprinkle with rice vinegar - 1 to 2 tablespoons should do it. Set aside until ready to assemble rolls.
  2. Make teriyaki chicken. Slice chicken breast into thin strips. Place in a plastic bag and sprinkle with a few drops of teriyaki sauce, sesame oil, and a pinch of brown sugar. Mix in bag and place in fridge to marinade for an hour or so. Fry chicken in a bit of olive oil for 3 to 4 minutes, until chicken is cooked through and slightly crisp on the outside. Remove from frying pan and set aside to cool.
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