Chicken teriyaki brown rice sushi

There may well be some time investment here, but your efforts will be worth it. These chicken teriyaki brown rice sushi rolls look fabulous and the brown rice filling makes it an extra nutritious snack.
chicken teriyaki brown rice sushi
12 Item
1H 20M


Chicken teriyaki
Sushi vinegar


1.Wash rice repeatedly in large bowl with cold water until water is almost clear. Drain rice in strainer for at least 30 minutes.
2.Thinly slice chicken. Combine chicken, sauce and garlic in small bowl. Cook chicken mixture in heated oiled small frying pan, stirring, until cooked through. Cool.
3.Place rice and the water in medium saucepan, cover tightly; bring to the boil. Reduce heat; simmer, covered, about 30 minutes or until water is absorbed. Remove from heat; stand, covered, 10 minutes.
4.Spread rice into a large, non-metallic, flatbottomed bowl (a wooden bowl is good for this). Using plastic spatula, repeatedly slice through rice at a sharp angle to break up lumps and separate grains, gradually pouring in sushi vinegar at the same time.
5.Continue to slice and turn the rice mixture while fanning the rice with the other hand about 5 minutes or until it is almost cool. Cover rice with damp cloth to stop it drying out while making sushi.
6.Remove seeds from cucumber and cut into matchsticks. Trim snow pea sprouts.
7.Add rice vinegar to medium bowl of cold water. Place one nori sheet, shiny-side down, lengthways across bamboo mat about 2cm (¾ inch) from edge of mat closest to you. Dip fingers of one hand into bowl of vinegared water, shake off excess; pick up one-third of the rice, place across centre of nori sheet.
8.Wet fingers again, then, working from left to right, gently rake rice evenly over nori, leaving 2cm (¾-inch) strip on far side of nori uncovered. Build up rice in front of uncovered strip to form a mound to keep filling in place.
9.Place one-third of the cucumber, sprouts and chicken in a row across centre of rice, making sure the filling extends to both ends of the rice.
10.Starting with edge closest to you, pick up mat using thumb and index fingers of both hands; use remaining fingers to hold filling in place as you roll mat away from you. Roll forward, pressing gently but tightly, wrapping nori around rice and filling.
11.Working quickly, repeat process to make a total of three rolls. Cut each roll into four pieces; trim ends.
12.Combine sushi vinegar ingredients in a small jug. Serve sushi with sauce.