Teriyaki Chicken and Avocado Sushi Roll. Always a crowd pleaser.
Cooking the Sushi Rice - Note: For best results always use short grain rice recommended for making Sushi- Please refer to your rice packet instructions
Ingredients for Sushi Rice
While the rice is still warm add the following ingredients. (This will make 2 rolls, approximately 24 Sushi pieces.)
- 2 cups Cooked Sushi Rice
- 2 tablespoons Rice Vinegar (or 3-4 tablespoons Sushi Vinegar)
- 1 tablespoons Sugar
- 1/4 teaspoon Salt
For making Sushi
- 2 Nori (roasted seaweed sheets)
- 1 Avocado
After mixing ingredients let the rice mixture cool, before using the Sushezi.
For the Teriyaki Chicken
- 2 Chicken Thigh Fillets quartered
- 3 tablespoons Teriyaki Sauce
- 1 tablespoon Oil
Marinade chicken thigh pieces in Teriyaki Sauce. Make sure each piece is completely covered with the sauce.
Heat the oil to medium hot (170°C) in a heavy set pan. Using tongs add a handful of chicken pieces to the oil, fry until cooked through (about 5 minutes). Carefully remove and lay on a paper towel lined rack. Repeat with the rest of the pieces.
Follow the Instructions for Making Sushi with the Sushezi.
IMPORTANT WHEN PACKING RICE MIXTURE
It is important to use exactly half a cup of the rice mixture per side when packing the two halves. Too much rice will cause the mixture to overflow and too little rice will result in a loose sushi roll. Do not overfill the centre channel with too much filling.
- pickled ginger
- soy sauce