How to make Teriyaki Chicken Rolls
Let's Cook japanese food
Ingredients ( Serves 4 )・450 g sushi-meshi (vinegared rice)
・100 g chicken
・Pinch of salt (½ g)
・Pinch of pepper
・1 tablespoon water
・1and1/3 tablespoons (12 g) sugar
・1 tablespoon (15 ml) soy sauce
・Approx. ½ teaspoon vegetable oil
・2 teaspoons white sesame seeds
・½ teaspoon soy sauce
You will also need 2 portions of plastic wrap measuring 25 x 25 cm.
How to cook
- Spread out and cut the chicken to about 1 cm in thickness; season with salt and pepper. Heat the vegetable oil in a frying pan and fry over medium heat until golden brown. Turn, place lid over frying pan, and cook for a further 3-4 minutes over low heat. Remove chicken from pan.
- Add the seasonings; simmer over medium heat until the liquid turns syrupy. Return the chicken to the pan and simmer until thoroughly coated with the sauce. Remove and cut into 1 cm pieces.
- Cut the avocado into 1 centimetre-sized sticks and sprinkle with ½ teaspoon of soy sauce. Slice the cucumber into fine strips, sprinkle with salt, and pat dry to remove excess moisture.
- Divide the rice into 2 portions. Lay out a towel, and cover it with plastic wrap. Spread out the rice on each square of plastic wrap so that the rice forms a rectangle measuring 20 x 16 cm. Lay the finely sliced chicken, avocado, and cucumber along the middle of the rice. Lift the top end of the plastic wrap and roll it over to the other end of the rice to form a cylinder, ensuring that it is relatively tight and compact. Remove from plastic and roll in the white sesame seeds. Then return to the plastic and cut into 2.5 cm slices