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Teriyaki Chicken and Avocado Sushi Roll

May 23 2022 – Jess McDowell

Teriyaki Chicken and Avocado Sushi Roll
Teriyaki Chicken and Avocado Sushi Roll

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
Teriyaki Chicken Instructions 
  • 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.

serve with

  • pickled ginger
  • wasabi
  • soy sauce