Teriyaki chicken sushi
Time to make: 35 mins , plus cooling time
(at time of publication)
Nutrition Info.(per serve)
¼ cup sushi rice (see tips)
1 teaspoon teriyaki sauce
1 boneless, skinless chicken thigh, thinly sliced
1 sheet nori (see tips)
¼ medium carrot, sliced into thin batons
½ Lebanese cucumber, sliced into thin batons
1 tablespoon vegan mayonnaise (optional)
Total fat 15g
Saturated fat 3g
Dietary fibre 4g
1 In a rice cooker or small pot, place rice and top with ½ cup water. Cook, following packet instructions, until all water is absorbed. Spread rice out on a plate and allow to cool.
2 Pour teriyaki sauce over chicken. Heat a small frying pan over medium-high. Place chicken in pan and cook for 2 minutes. Reduce heat, cover pan and cook for a further 5 minutes, or until cooked through. Remove from pan and allow to cool.
3 On a sushi mat, place nori sheet and spread rice over the majority of the sheet, leaving a 2cm gap at top and bottom. Lay chicken across the middle of the rice. Repeat with carrot and cucumber.
4 Moisten top and bottom of nori sheet. With the sushi mat, roll up tightly and seal. Cut into 6-8 pieces and place in lunchbox.
Make it gluten free: Check teriyaki sauce and vegan mayonnaise are gluten free.
Prepare double the amount of rice, then you have enough for another day too.
Nori is seaweed used to wrap sushi. Find it in the international aisle of most supermarkets.
It’s not a good idea to have sushi every day, as it’s exceptionally high in iodine, so you want to monitor intake.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.