Teriyaki Chicken Sushi Handrolls

Making these classic teriyaki handrolls is less daunting than it seems. Just follow these simple steps to sushi success!

The ingredient of Teriyaki Chicken Sushi Handrolls

• 1 cup sushi rice
• 1 4 cup sushi seasoning see note
• 500g lilydale free range chicken breast
• 1 3 cup teriyaki marinade
• 2 tsp vegetable oil
• 8 nori sheets quartered
• 2 tsp wasabi paste
• 6 green onions cut into 5cm lengths
• 100g snow pea sprouts trimmed

The Instruction of teriyaki chicken sushi handrolls

• rinse and drain rice 3 times or until water runs clear place rice in a strainer drain for 10 minutes
• place rice and 1 cup cold water in a saucepan over medium heat cover and bring to the boil reduce heat to low simmer covered for 12 minutes or until rice has absorbed water remove from heat stand covered for 10 minutes transfer to a large ceramic dish stir rice with a plastic spatula to break up lumps gradually add seasoning while lifting and turning rice until rice is almost cold
• meanwhile combine chicken and marinade in a glass or ceramic bowl
• heat oil in a large frying pan over high heat cook chicken for 6 minutes each side or until browned and cooked through transfer to a plate cut into 1cm thick slices
• place 1 piece of nori shiny side down across palm of hand
• using damp fingers press a rounded teaspoon of rice along centre of nori
• dab a little wasabi on rice layer with chicken onion and sprouts fold over nori sheet to form a cone shape repeat with remaining ingredients to make 32 rolls

Nutritions of Teriyaki Chicken Sushi Handrolls

fatContent: 216 295 calories
saturatedFatContent: 2 6 grams fat
carbohydrateContent: 0 7 grams saturated fat
sugarContent: 23 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 22 5 grams protein
sodiumContent: 54 milligrams cholesterol

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