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.
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