Chicken Sushi Roll with Teriyaki and Avocado Ease
A practical sushi-night roll made with seasoned sushi rice, nori, tender teriyaki chicken, creamy avocado, and crisp cucumber—no raw fish required.
Equipment
- Saucepan with lid
- Fine-mesh sieve
- Wide shallow bowl or baking dish
- Small bowl
- Spatula or rice paddle
- Medium skillet
- Cutting board
- Sharp knife
- Bamboo sushi mat (makisu) or clean kitchen towel wrapped in plastic
Ingredients
For the sushi rice
- 1 1/2 cups sushi rice or short-grain Japanese rice about 300 g
- 1 3/4 cups water about 420 ml
- 3 tablespoons rice vinegar about 45 ml
- 1 1/2 tablespoons granulated sugar about 18 g
- 3/4 teaspoon fine sea salt
For the teriyaki chicken filling
- 10 oz boneless, skinless chicken thighs or breast about 280 g
- 1 tablespoon neutral oil such as canola, vegetable, or grapeseed
- 2 tablespoons soy sauce about 30 ml
- 2 tablespoons mirin about 30 ml
- 1 tablespoon sake or dry white wine about 15 ml; substitute water or extra mirin if avoiding alcohol
- 1 tablespoon sugar or honey about 12 g
For assembling the rolls
- 4 full sheets nori (dried seaweed) standard sushi-size sheets
- 1 small avocado ripe but still firm, sliced into strips
- 1/2 medium cucumber seeded and cut into thin matchsticks
- 2–3 tablespoons toasted sesame seeds black or white
- Japanese mayonnaise (Kewpie) or regular mayonnaise optional, to drizzle
To serve
- soy sauce for dipping
- pickled ginger optional
- wasabi optional
Instructions
- Cook and season the rice: Rinse sushi rice in several changes of cold water until mostly clear; drain well. Add rice and 1 3/4 cups (420 ml) water to a saucepan. Bring to a gentle boil, cover, reduce heat to low, and cook 12–15 minutes (or per package) until water is absorbed.
- Steam and cool the rice: Turn off heat and let rice sit covered for 10 minutes. Mix rice vinegar, sugar, and salt until dissolved. Transfer hot rice to a wide shallow bowl or baking dish, drizzle over vinegar mixture, and gently cut/fold with a spatula or rice paddle. Spread rice slightly to cool to just warm room temperature.
- Prep the chicken: Trim excess fat and cut chicken into long strips about 1/2 inch (1.25 cm) wide (or cook whole and slice later). In a small bowl, combine soy sauce, mirin, sake (or substitute), and sugar or honey; stir until dissolved.
- Cook the teriyaki chicken: Heat oil in a medium skillet over medium heat. Add chicken in a single layer and cook 3–4 minutes on the first side until lightly browned. Flip and cook 2–3 minutes, then add teriyaki mixture and simmer, turning occasionally, until chicken is cooked through and sauce is glossy and thickened, 4–6 minutes.
- Slice and cool the chicken: Transfer chicken to a plate and spoon a little sauce over the top. Cool until warm, not hot. If cooked whole, slice into long strips that will fit across the nori.
- Prep vegetables and station: Slice avocado and cucumber into thin even strips (cover avocado or brush with lemon juice if holding). Set out sushi mat (or towel wrapped in plastic), nori, a bowl of water, cooled rice, chicken, avocado, cucumber, and sesame seeds.
- Lay out nori and rice: Place 1 sheet of nori shiny-side down on the mat with a short edge closest to you. Wet fingers and spread about 3/4 cup rice in a thin even layer, leaving a 3/4-inch (2 cm) bare strip at the top edge.
- Add fillings: Lay 2–3 strips chicken across the rice about 1 inch (2.5 cm) from the bottom edge. Add a few avocado slices and a small handful of cucumber. Drizzle mayonnaise if using and sprinkle with a pinch of sesame seeds.
- Roll: Lift the mat edge closest to you and roll nori over filling until the bottom edge meets the rice. Tuck snugly, then continue rolling to the bare strip. Lightly wet the bare edge and finish rolling to seal.
- Shape and rest: Use the mat to gently press and shape into a firm cylinder. Set seam-side down a few minutes; repeat with remaining ingredients.
- Slice: With a very sharp knife, slice each roll into 8 pieces. Dip blade in water and wipe on a damp towel between cuts to prevent sticking.
- Garnish and serve: Arrange pieces cut-side up and sprinkle with extra sesame seeds. Serve with soy sauce, pickled ginger, and wasabi if desired.
Nutrition
Calories: 520kcalCarbohydrates: 72gProtein: 24gFat: 14gSaturated Fat: 2.5gCholesterol: 85mgSodium: 1250mgPotassium: 550mgFiber: 5gSugar: 10gVitamin A: 150IUVitamin C: 10mgCalcium: 60mgIron: 3.2mg
Tried this recipe?Let us know how it was!
