Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes until the rice is tender and the water is absorbed.

Rinse and Cook Rice

Once cooked, remove the rice from heat and let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice gently. Allow the rice to cool completely.

Season the Rice

In a skillet, heat olive oil over medium heat. Season the chicken breast with taco seasoning on both sides. Cook the chicken for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. Remove from heat and let it rest for 5 minutes, then slice into thin strips.

Cook the Chicken

While the chicken is cooking, drain and rinse the black beans and set aside. In a bowl, combine corn, diced red bell pepper, diced avocado, and chopped cilantro. Squeeze the lime juice over the mixture and toss to combine.

Prepare Vegetables

Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, and spread a thin layer of sushi rice over the nori, leaving about an inch at the top. Layer the sliced chicken, black beans, corn, bell pepper, avocado mixture along the rice. Carefully roll the sushi tightly from the bottom to the top, sealing the edge with a bit of water.

Assemble the Sushi Rolls

Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

Slice the Rolls

In a small bowl, mix soy sauce and Sriracha to taste. Adjust the spice level by adding more Sriracha if desired.

chicken mexican sushi

Recipe information

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