Easy, homemade teriyaki sushi made from sushi rice, chicken breast, teriyaki marinade, fresh avocado, capsicum and cucumber wrapped in seaweed. A healthy and filling lunch or dinner.
Like a lot of kids, our boys were first introduced to sushi via teriyaki chicken. Many kids love the combination of salty chicken with rice, and many parents love the additional veggies incorporated into the meal!
As always, feel free to customise your Teriyaki Chicken Sushi with your favourite fresh veggies, preferred protein and any other additions like cream cheese.
How to make Teriyaki Chicken Sushi
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.
Recipe FAQs:
Yes! You can use cling wrap or baking paper instead of a bamboo mat.
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.
Storage:
Sushi keeps well in the fridge, in an airtight container or cling wrap for up to 2 days.
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Teriyaki chicken Sushi
An easy recipe for homemade teriyaki chicken sushi.
Ingredients
TERIYAKI SAUCE
- 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
Sushi
- 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
Instructions
- 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.
- Serve sushi with soy sauce and Japanese kewpie mayo.
Notes
- 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: 1Amount 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.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Shelly Mather says
How do you cook the rice?
VJ cooks says
Hi Shelly, cook the rice according to the packet instructions. I used Sunrice sushi rice.
Solvej says
My go to sushi recipe, everyone loves the teriyaki chicken.
VJ cooks says
Ours too!
coco says
is the sushi seasoning necessary? if not included will it differ in taste
?
VJ cooks says
You can leave it out 🙂