Chicken Teriyaki Roll Recipe

Cook rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs clear to remove excess starch. Drain and combine with 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Let rest covered 10 minutes off heat.

Season rice

While rice cooks, mix 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt until dissolved. Transfer the cooked rice to a large wooden or plastic bowl. Gently fold the vinegar mixture into the rice with a cutting motion to avoid smashing grains. Fan the rice as you fold to cool to room temperature (about 10 minutes). Keep covered with a damp towel until assembly.

Prep cucumber

Cut half an English cucumber into long thin matchsticks (length about the width of a nori sheet). Pat dry with paper towel to remove excess moisture and set aside.

Marinate chicken

Trim and flatten chicken thighs to an even thickness (~1/2 inch) and cut into long strips roughly 1–1.25 inches wide (these will be used both inside the roll and for the topping). Combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp minced garlic, and 1 tsp grated ginger. Toss the chicken in the marinade and refrigerate 10–20 minutes (no longer than 30 minutes). Reserve any excess marinade for a light brush later if desired (do not reuse marinade that touched raw chicken unless boiled).

Breading station

Set up three shallow dishes: (1) flour mixed with 0.25 cups cornstarch and 0.5 tsp salt and 0.25 tsp pepper, (2) 1 beaten egg, (3) 1 cup panko breadcrumbs. Dredge each marinated chicken strip in the flour mixture, dip into beaten egg, then press into panko to fully coat.

Fry chicken

Heat neutral oil in a deep pot to 340–350°F (170–175°C). Fry chicken strips in batches, careful not to overcrowd, for 3–4 minutes until golden brown and cooked through (internal temp 165°F / 74°C). Remove to a wire rack over a baking sheet to drain and keep warm in a low oven (200°F / 95°C) if needed. Retain 2–3 strips for topping and cut remaining strips into lengths suitable for rolling (about nori width).

Make eel (teriyaki) sauce

In a small saucepan combine 0.5 cup soy sauce, 0.25 cup mirin, 2 tbs sake (optional), and 3 tbs brown sugar. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes until slightly thickened. Mix 0.5 tsp cornstarch with 1 tsp water to make a slurry; add a little at a time only if needed to reach desired glaze thickness. Remove from heat and cool slightly; sauce will thicken more as it cools.

Assemble sweet chili & spicy mayo

Place 0.25 cup sweet chili sauce in a small bowl for serving. In another bowl combine 0.25 cup mayonnaise, 1 tsp Sriracha, and 0.5 tsp lime juice (optional) and mix until smooth. Adjust heat to taste.

Prepare nori and rice

Lay a bamboo sushi mat on a clean surface and wrap with plastic wrap. Place 1 nori sheet shiny-side down on the mat. With wet fingers, spread a thin, even layer of sushi rice over the nori leaving a 1-inch strip at the far edge uncovered to seal. Sprinkle a light dusting of toasted sesame seeds over the rice if desired.

Add fillings

On the edge nearest you (about 1.5 inches from the edge), place a row of cucumber matchsticks and one breaded chicken strip cut to length so it sits across the rice. If you want extra chicken inside, use two thin strips stacked. Brush the chicken lightly with a little eel sauce (use a pastry brush) to impart flavor.

Roll

Using the bamboo mat, roll the nori away from you, tucking the filling in as you roll to form a tight cylinder. Apply gentle pressure with the mat to seal. Wipe a little water on the exposed nori strip at the far edge to help seal the roll.

Top with fried chicken

Slice the roll into 8 equal pieces with a very sharp wet knife. Place slices on a platter. Cut reserved fried chicken strips into small bite-size pieces and place one piece on top of each sushi piece (alternatively, place a small slice across several pieces). Brush the chicken topping with warmed eel sauce to glaze.

Sauce drizzle & garnish

Drizzle sweet chili sauce and spicy mayo over each piece in a decorative pattern. Garnish with thinly sliced green onions and an extra sprinkle of toasted sesame seeds. Serve immediately with pickled ginger on the side.