Chicken Teriyaki Roll (6 Pcs) Recipe
Make Chicken Teriyaki Roll (6 Pcs) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rolls & rice
Chicken teriyaki
Fillings & garnish
Method
Rolls & rice
- 1
Rinse and cook rice
Rinse the sushi rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain and combine rice and 1.7 cups water in a small pot or rice cooker. If using a pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Season rice
While rice rests, warm rice vinegar, sugar and salt in a small bowl or microwave just until sugar dissolves. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a cutting motion to avoid smashing grains. Fan the rice or let it cool to slightly warm — it should be sticky but not hot.
- 3
Prepare nori & seeds
Place 1 full nori sheet shiny side down on a bamboo mat lined with plastic wrap. If using, toast sesame seeds lightly in a dry pan for 1 minute and set aside for garnish.
Chicken teriyaki
- 4
Marinate chicken
Cut the chicken thighs into a single long strip (about 6 inches) or small pieces that will fit inside the roll. In a small bowl mix 2 tbs soy sauce, 1 tbs mirin, 1 tbs sake, brown sugar, grated ginger and minced garlic. Add the chicken and marinate 10–15 minutes at room temperature or up to 30 minutes in the fridge.
- 5
- 6
Finish teriyaki glaze
Mix cornstarch and 1 tsp water to make a slurry. Stir slurry into the simmering sauce and cook 30–60 seconds until glossy and slightly thickened. Spoon sauce over the chicken to glaze. Remove from pan and let rest 2–3 minutes, then slice chicken into strips sized to fit inside the roll.
Fillings & assembly
- 7
Assemble rice on nori
With wet fingers (to prevent sticking), spread an even layer of sushi rice covering about 3/4 of the nori closest to you, leaving the top 1/2 inch bare to seal the roll.
- 8
Add fillings
Lay the sliced teriyaki chicken in a line across the rice about 1 inch from the bottom edge. Add cucumber julienne, avocado slices, a thin line of mayonnaise, and sprinkle sliced scallion and optional pickled ginger.
- 9
Roll
Using the bamboo mat, lift the edge of the nori and rice, tuck the fillings with your fingers, and roll away from you, pressing gently but firmly to make a tight cylinder. Pull the mat as you roll so it doesn't get rolled into the sushi. Wet the exposed 1/2 inch of nori and press to seal.
- 10
Trim and finish
Using a sharp knife moistened with water, cut the roll into 6 equal pieces. Wipe the knife between cuts for clean slices. Arrange pieces seam-side down and brush or drizzle any remaining teriyaki glaze on top. Sprinkle toasted sesame seeds and a few extra scallion slices as garnish if desired.
- 11
Serve
Serve the 6-piece Chicken Teriyaki Roll immediately with soy sauce, additional pickled ginger and wasabi on the side if desired.