This is a fun and easy recipe to follow, and one that can even be done with children. This recipe does not require too many ingredients at all or involve complex instructions. Sushi is so versatile and there are endless options to the types you can make. It is a healthy and filling meal idea that doesn't require much prep time at all, is easily stored and will no doubt become a staple lunch idea in your home. Sushi is also a fantastic school or work lunch option, especially since there is no need to heat this one up. You'll be sure to impress your friends, family, work colleagues and guests with this recipe!
INGREDIENTS:
- 2 1/2 cups white rice (Arborio recommended) (or brown rice as a healthier alternative)
- 10 nori sheets (Seaweed Sheets)
- 2 chicken breasts
- 1 red capsicum
- 1 carrot (large)
- 1/2 cucumber (large)
- spreadable cream cheese (or avocado as a healthier alternative)
- 200ml teriyaki sauce
- 1/4 cup rice vinegar
- 1tsp salt
- 1tsp sugar
*Bamboo mat for rolling sushi - recommended*
METHOD:
1. Cook rice as normal. Add rice vinegar, sugar and salt. Mix in well and allow rice to cool.
2. Whilst rice is cooking, cut chicken into small cubes portions. Add your choice of oil to a saucepan, and allow oil to heat before adding chicken.
3. Add teriyaki sauce to the pan, coating chicken evenly. Cover with lid and cook on low-medium heat allow the chicken to cook fully - halfway through removing the lid to allow the liquid to evaporate.
4. Remove chicken from heat and allow to cool before using.
5. Cut cucumber, capsicum and carrot into long matchstick like portions and set aside.
6. Lay nori sheet shiny side down onto a bamboo roller (if using) or alternatively a chopping board.
7. Spread cooled rice onto nori sheet up to 2/3 of the way and spread a thin layer of cream cheese on top.
8. Start from the outer edge closest to you and begin to layer on the cucumber, capsicum, carrot and chicken. Keeping each addition relatively close together.
9. Begin to roll sushi away from you whilst firmly keeping a tight grip and ensuring ingredients stay closely packed in.
10. Once completely rolled, transfer to an airtight container. Repeat.
11. Transfer to fridge for at least one hour before cutting to preferred size. Store in fridge.
There you have it! That is how I make my Teriyaki Chicken Sushi. Obviously recipes may differ from one another, however, this is my prefered way of making sushi. This recipe can definitely be altered to substitute your favourite ingredients. If you are also looking to make this recipe a little bit healthier, I would recommend using brown rice instead of white and switching out the cream cheese for avocado.
Stay healthy and happy,
~ Herwarcry
Commentaires