A super fun recipe on how to make Teriyaki Chicken Sushi into a Caterpillar!
I was so excited when Countdown asked me to partner with them with the launch of their new Super Insects collectable cards. The cards are designed to teach Kiwi kids about insects in our native environment and the role they play in biodiversity.
We spend a lot of time outdoors as a family and are lucky to have so many great walks in the wider Taupō region. Our boys love learning about native plants and the creatures and insects that live in them. They have really enjoyed looking at the new Super Insects cards and engaging with real insects as well as the interactive app. As a mum, I love that they are having fun and learning at the same time.
On that note, I thought it would be great to create a healthy, green meal to celebrate this awesome promotion. I decided to make a Teriyaki Chicken Sushi Caterpillar and I’m not going to lie, I had so much fun creating this!
How to make a Teriyaki chicken sushi caterpillar:
The first few steps are standard sushi making, then I show you how to make a caterpillar.
To begin the sushi, combine the teriyaki sauce ingredients and whisk together then set aside. Heat a drizzle of oil in a large frying pan and fry chicken strips over a medium heat until browned. Pour the teriyaki sauce over the chicken and stir in the pan until it thickens up. Remove from the pan and allow to cool.
Once the rice is cooked, stir through the sushi seasoning and let it cool. Place the seaweed on a bamboo mat, then cover it with an even layer of rice. Smooth gently with a spoon or your hands. Layer your chicken and favourite vegetable toppings on the rice, then roll up tightly.
Slice with a sharp knife into bite sized pieces. To make the caterpillar, arrange 12 sushi pieces in a wavy line on a serving plate. Thinly slice avocado and layer on top of the sushi.
Decorate with your favourite vegetables and pantry staples. I used chives, sesame seeds, dots of chilli sauce and radishes and raisins for the eyes. Serve with soy sauce or Japanese kewpie mayo and enjoy!
Common questions about Teriyaki chicken sushi caterpillar:
Can I make this without a sushi mat? Yes! You can use cling wrap or baking paper instead of a bamboo mat.
What other meat could I use? I’ve made this with a teriyaki salmon in the past and it was delicious. Salmon cooks a lot faster than chicken though, so adjust the cooking time to suit.
How long does sushi keep for? Sushi keeps well in the fridge, in an airtight container or cling wrap for up to 2 days.
Thanks so much to Countdown for partnering with me to create this recipe.
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- ¼ cup soy sauce
- ¼ cup water
- 1 Tbsp apple cider vinegar
- 1 tsp sesame oil
- 2 cloves garlic, crushed
- 2 Tbsp brown sugar
- 1 Tbsp cornflour
- 600g chicken breast / thigh
- ½ red pepper, sliced
- ¼ cucumber, sliced
- 1 avocado, sliced
- 3 cups short grain rice, cooked
- 2 Tbsp sushi seasoning
- 5-6 sushi seaweed sheets
- 1 avocado, thinly sliced, radishes, raisins, chives, sesame seeds, chilli sauce, soy sauce.
- Combine the teriyaki sauce ingredients and whisk together.
- Slice the chicken breasts into 1cm strips. Heat a drizzle of oil in a large frying pan over a medium heat. When the oil is hot, add the chicken strips and fry until brown on each side.
- Pour the teriyaki sauce over the cooked chicken and stir until it thickens up. Remove from pan and set aside until ready to use.
- Once the rice is cooked stir through sushi seasoning and let it cool.
- Place the seaweed on a bamboo mat, then cover with an even layer of rice. Smooth gently with a spoon or your hands.
- Layer teriyaki chicken, red pepper, cucumber and avocado on the rice, and roll it up tightly.
- Slice with a sharp knife into bite sized pieces.
- To make the caterpillar: Arrange 12 pieces in wavy line on a serving plate, thinly slice avocado and layer over the top of the sushi pieces. Decorate with chives, sesame seeds and dots of chilli sauce. Make eyes with radishes and a couple of raisins.
- Serve sushi with soy sauce and Japanese kewpie mayo.
- The sushi will keep for 2 days in an airtight container or cling wrap in the fridge.
- This recipe would also be delicious if you want to swap the chicken for thin slices of salmon fillets, just adjust cooking times when pan frying as salmon cooks a lot faster than chicken.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 293mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 10g
Nutritional values are approximate. Please use your own calculations if you require a special diet.