Teriyaki Chicken Sushi Roll
A sushi roll filled with juicy teriyaki chicken and creamy avocado. Finished with KEWPIE Mayonnaise and KEWPIE Deep-Roasted Sesame Dressing for a delightful balance of sweetness and nuttiness.
Products used in this recipe
Ingredients (2 servings, 1 roll)
| Chicken thigh | 1/2 | 125g | |
|---|---|---|---|
| (Teriyaki sauce) Dark soy sauce | 10g | ||
| (Teriyaki sauce) Mirin | 20g | ||
| (Teriyaki sauce) Sake | 10g | ||
| Avocado | 1/2 | 50g | |
| Boiled rice | 200g | ||
| (Sushi vinegar) Rice vinegar (or brewed vinegar) | 1 tablespoon | 15g | |
| (Sushi vinegar) Caster sugar | 1 teaspoon | 3g | |
| (Sushi vinegar) Salt | 1/6 teaspoon | 1g | |
| Dried seaweed | 1 sheets | 3g | |
| White sesame seed | To taste | 20g | |
| KEWPIE Mayonnaise | To taste | 30g | |
| KEWPIE Deep-Roasted Sesame Dressing | To taste | 30 ml |
Cooking Time
25 minutes
Directions
1Mix the ingredients for sushi vinegar.
2Add vinegar mix to the freshly boiled rice, turning and “chopping” it with a large spoon to cool it down.
3Place chicken thighs in a hot pan and when browned, add teriyaki sauce and bring to a simmer. When cooled, cut into strips to fit inside roll.
4Cut avocado into sticks and sprinkle with lemon juice (*not included in above ingredients).
5Spread sushi rice on a sheet of nori, turn it over seaweed side up, put the teriyaki chicken and avocado on top, and roll it up inside-out using a plastic wrap-lined sushi roll mat (makisu).
6Sprinkle white sesame seeds on the outside (rice side).
Cut into seven equal portions and place on a serving dish.
7Cut into equal pieces and place on serving dishes, then drizzle on lines of the remaining teriyaki sauce from the frying pan, KEWPIE Mayonnaise, and KEWPIE Deep-Roasted Sesame Dressing.
Cooking Tip
Excess teriyaki sauce left in the pan can be placed in a dispenser or other container for easy pouring.
The basic formula for teriyaki sauce is a ratio of mirin: dark soy sauce: sake = 2:1:1.