Chicken Teriyaki Roll Recipe
Make Chicken Teriyaki Roll Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi rice
Teriyaki chicken
Assembly & fillings
Garnish & serving
Equipment
Method
Sushi rice
- 1
Rinse
Place the 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear (about 3–4 minutes). Drain well.
- 2
Soak and cook
Combine the rinsed rice and 2.2 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil, then reduce to a low simmer, cover, and cook 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
- 3
Season
While rice cooks, warm 3 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small pan or microwave until sugar dissolves. Transfer cooked rice to a wide shallow bowl (wooden if available). Drizzle the vinegar mixture over rice and fold gently with a paddle or spatula to combine while fanning to cool. Cover with a damp towel and keep at room temperature until assembly (no more than 2 hours).
Teriyaki chicken
- 4
Prep chicken
Trim excess fat from 1 lb boneless skinless chicken thighs and pat dry. Optionally butterfly or flatten to an even thickness (~1/2 inch) so it cooks evenly.
- 5
Make marinade/sauce
In a bowl combine 4 tbs low-sodium soy sauce, 2 tbs mirin, 2 tbs sake (or dry white wine), 2 tbs brown sugar, 1 tsp grated fresh ginger, and 1 tsp minced garlic. Stir until sugar dissolves.
- 6
Cook chicken
Heat 1 tbs vegetable oil in a nonstick skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden and cooked through (internal temp 165°F/74°C). Pour half of the teriyaki mixture into the pan during the last 2 minutes and spoon to glaze the chicken. Remove chicken to a cutting board and let rest 5 minutes.
- 7
Finish sauce
Pour remaining teriyaki mixture into the skillet. Bring to a simmer. Mix 1 tsp cornstarch with 1 tsp water to make a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until sauce thickens into a glossy glaze. Return sliced chicken to pan and coat with glaze, or reserve glaze for brushing during assembly. Slice chicken into long thin strips about 1/4–1/2 inch wide.
Assembly & fillings
- 8
Prepare workstation
Place a bamboo sushi mat on work surface and wrap it in plastic to prevent sticking. Have a small bowl of water and a clean damp towel ready to wet your hands and knife between cuts.
- 9
Lay nori and rice
Place 1 nori sheet shiny side down on the plastic-wrapped mat. With wet hands, take about 3/4 to 1 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip uncovered at the far edge. Press rice to an even thickness (about 1/4 inch). Sprinkle 1/2 tsp toasted sesame seeds and 1/2 tbsp sliced green onion over the rice if desired.
- 10
Add fillings
Flip the nori and rice so the rice side faces down on the mat (this yields inside-out style). Near the edge closest to you, lay a strip of glazed teriyaki chicken (2–3 strips), a few cucumber julienne sticks (about 2–3 tbsp), 2–3 avocado slices, and a thin line of mayonnaise or spicy mayo if using. Keep filling centered and not too high to allow a tight roll.
- 11
Roll
Lift the mat edge closest to you and begin rolling away from you, using your fingers to tuck the fillings as you go. Apply gentle but firm pressure to form a tight cylinder. Roll until the seam is sealed. Repeat to make 3 more rolls (4 total) with remaining ingredients.
- 12
Optional exterior glaze or toast
If you like, brush additional teriyaki glaze on top of each roll and briefly torch to set (optional), or sprinkle extra sesame seeds and thinly sliced green onion on top.
Slicing & serving
- 13
Slice rolls
Using a very sharp knife dampened with water, slice each roll into 6–8 pieces (for full-size nori, 8 pieces per roll is common). Between each cut, wipe the knife clean and re-dampen to keep clean cuts.
- 14
Plate
Arrange pieces on a serving plate. Garnish with pickled ginger, extra toasted sesame seeds, and sliced green onion. Serve with soy sauce and wasabi or spicy mayo on the side.