Teriyaki chicken sushi offers a sweet and sticky flavour that pairs beautifully with sushi rolls. This homemade sushi is a great recipe for beginners, as it’s both economical and delicious—a perfect alternative to restaurant sushi. You can easily make it with simple ingredients like sushi rice, chicken breast, and a tasty teriyaki marinade.
For a healthy, filling meal, add fresh avocado, capsicum, cucumber, and seaweed to your sushi. Feel free to customise with your favourite protein or even cream cheese for a unique twist. It’s easy to make with just a sushi mat, a sharp knife, and a little time, and you’ll be ready to roll your sushi feast in no time!
How to Make Teriyaki Chicken Sushi
1. Start by rinsing rice under cold running water until it’s mostly clear. Then, add it to a saucepan with the same amount of water, bring it to a boil, cover, and cook for about 10 minutes on low heat.
2. Once the rice is done, transfer it to a bowl, drizzle with seasoned vinegar, and stir gently to combine. Allow the rice to cool to room temperature, traditionally using a wooden spoon or a fan.
3. Next, make the teriyaki sauce by mixing the ingredients and cooking it with chicken breast until it becomes dark and sticky. Set it aside to cool.
4. For the rolls, place a sheet of nori on a bamboo rolling mat, spread an even layer of rice, and then add the chicken and any desired vegetables. Roll it tightly and wet the edge to seal.
5. After rolling, chill the sushi until it firms up, then slice it with a sharp knife into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.
6. For the chicken, whisk together the teriyaki sauce Fry chicken strips in a large frying pan with some oil until browned, then pour in the teriyaki sauce and let it thicken in the pan before cooling.
7. Once the rice has cooled, spread it over a bamboo mat with your hands or a spoon. Layer with vegetable toppings and chicken, then roll it up tightly. Slice into pieces, and enjoy your homemade sushi!
Teriyaki Chicken Sushi: A Flavorful Twist on Classic Sushi
Sushi is often linked with raw fish, but it actually includes a wide range of fillings like chicken, pork, or even vegetables. The sushi rice is seasoned with vinegar, salt, and sugar, giving it a delicious sour rice taste, and in the Western world, we mostly enjoy Makizushi or rolled sushi.
A fantastic way to make sushi is by using leftover roast chicken or shredded chicken and adding it to teriyaki sauce, creating a savoury filling. This makes for a classic roll that is both tasty and customizable, with options for meat, pork, or cooked fish.
Pro Tips for Sushi
1. Sushi rice is sticky, so cover your bamboo mats with cling film or plastic wrap to keep them clean.
2. If making a lot of sushi, keep extra mats and swap them out if they get too messy.
3. To avoid the rice sticking to your hands like glue, dip your hands in a bowl of cold water.
4. Keep paper towels or a kitchen cloth nearby to help handle the sticky rice easily.
Common Mistakes to Avoid
Overcooking the Chicken: When preparing the teriyaki chicken, it’s important not to overcook the chicken strips. Overcooking can make the chicken dry, which affects the overall taste of your sushi. Be sure to cook on medium heat and allow the teriyaki sauce to thicken without burning.
Not Rinsing the Rice Properly: Sushi rice can become too sticky if it’s not rinsed under cold running water to remove excess starch. Always rinse the rice until the water runs clear before cooking.
Too Much Rice on the Roll: It can be tempting to use a lot of sushi rice in each roll, but this can make the rolls too bulky and difficult to handle. A thin, even layer of rice is best for smooth, easy rolling.
Not Wetting the Edge of the Nori: When rolling the sushi, if you don’t wet the edge of the nori before sealing, the roll may come undone. Use a little water to help it stick together.
Not Allowing the Rice to Cool: After cooking, let the sushi rice cool to room temperature before using it in your sushi rolls. Hot rice can make the nori soggy and difficult to work with.
Recipe Variations
- Use vegetables like green peppers, carrots, or avocado slices. These are thinly sliced and are popular options for sushi.
- You can change the meat in the recipe. Smoked salmon or tinned tuna is a delicious, cost-effective alternative to chicken.
- A cheat option is to use leftover shredded chicken from supermarket chicken. Just cook the Teriyaki sauce or use a store-bought version for extra flavour.
Final Thoughts
Teriyaki chicken sushi is a delicious and versatile dish that brings a unique twist to traditional sushi. With its savoury teriyaki sauce, fresh vegetables, and tender chicken breast, it’s a filling and satisfying alternative to sushi made with raw fish.
Whether you’re a sushi newbie or an experienced home cook, this recipe is simple to prepare and perfect for customization. By avoiding common mistakes like overcooking the chicken or using too much rice, you can create perfect rolls every time. Give it a try and enjoy a homemade sushi experience that rivals restaurant-quality rolls!
FAQ’S
- What is sushi with chicken called?
Sushi with chicken is often called chicken sushi or teriyaki chicken sushi. - Is teriyaki sushi healthy?
Teriyaki sushi can be healthy, depending on the ingredients, but it may be high in sugar and sodium due to the teriyaki sauce. - What does teriyaki chicken taste like?
Teriyaki chicken has a sweet, savoury flavour with a slight umami taste, thanks to the teriyaki sauce made from soy sauce, sugar, and other seasonings. - What is Japanese chicken teriyaki called?
Japanese chicken teriyaki is called “Teriyaki Chicken” or “Toriyaki” in Japan
Teriyaki Chicken Sushi
Equipment
- Bamboo Rolling Mat For rolling the sushi tightly.
- Sharp Knife Slice the sushi rolls into bite-sized pieces.
- Saucepan For cooking the sushi rice.
- Bowl To mix and cool the sushi rice.
- Fan or Wooden Spoon To fan the rice and cool it to room temperature.
- Sushi Rolling Mat Essential for even and tight rolling.
- Plastic Wrap/Cling Film To cover the rolling mat, preventing rice from sticking.
- Small Bowl of Cold Water For wetting your hands while handling sticky rice.
Ingredients
For The Rice:
- 350 g sushi rice (see notes)
- 50 ml rice vinegar to taste
- 2 teaspoons white sugar
- ½ teaspoon sea salt
For The Teriyaki Sauce:
- 75 ml light soy sauce
- 2 tablespoons mirin or Chinese cooking wine
- 2 tablespoons brown sugar
- 1 clove garlic, crushed
- 2 tablespoons finely grated ginger
- 300 g chicken breast
- 1 teaspoon sunflower oil
For The Sushi Rolls:
- 1 small cucumber, thinly sliced
- 1 small red pepper, thinly sliced
- 4-6 nori sheets, seaweed sheets
To Serve:
- sesame seeds
- pickled ginger
- wasabi
Instructions
- COOK RICE: Pour the rice into a sieve and rinse well under cold running water. Transfer to a deep saucepan and add 1.5 cups water. Bring to the boil, turn the heat right down, cover and simmer for 10 minutes. Remove from the heat.
- PREPARE CHICKEN: While the rice is cooking, prepare the chicken. In a medium-sized bowl, stir together the soy sauce, mirin, brown sugar, garlic and ginger. Slice the chicken lengthways into finger-thick strips. Toss them together with the sauce and set aside.
- FLAVOUR RICE: When the rice has cooked, transfer it to a large mixing bowl. In a separate bowl, stir together the rice wine vinegar, sugar and salt. Add the vinegar mixture to the cooked rice, a little at a time, mixing well until it has been used up.
- COOK CHICKEN: Heat a drizzle of oil in a large non-stick skillet or frying pan. Add the chicken and all the marinade to the pan and cook for 5 minutes, occasionally stirring, until the marinade has thickened and the chicken is golden brown. Remove from the heat and set aside.
- ASSEMBLE SUSHI: Place a sheet of nori shiny side down on a bamboo rolling mat. Have a bowl of cold water and a kitchen towel or paper towels nearby to clean your hands. Wet your fingers, then pick up a handful of rice, spreading it in a thin layer evenly over the nori sheet. Leave a 2cm gap at the end furthest from you.
- ADD FILLINGS: At the end closest to you, make a line of cucumber, pepper and chicken. Don’t go overboard. A little filling goes a long way. Use your finger to wet the seaweed that isn’t covered with rice, then use the bamboo mat to help you tightly roll the sushi into a tube.
- CHILL THEN SERVE: Repeat with all remaining seaweed and rice, then chill sushi rolls for 1 hour. Use a sharp knife to slice each roll into 8 pieces, then transfer to a serving plate with pickled ginger, wasabi and soy sauce for dipping.
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