Updated: Sep 26, 2021
Are you a sushi lover? Or does the thought of raw fish make you feel a little queasy? (I hope its the former not the latter!) But if raw fish just isn't your bag, you can still enjoy your sushi made with non-fishy contents. I like to think my teriyaki chicken in a large maki roll is one of the best out there. The teriyaki chicken is quite simple to make and you'll be happy to hear that all the fillings will probably be in your larder already - pepper, lettuce and an avocado. In case the thought hadn't already occurred to you, making these yourself will cost you a fraction of the cost of a takeaway or eat in dining (and they'll be fresher and tastier than a takeaway too!)
If you're interested in how to make this, you can find the recipe below. If you want to take a look at the video tutorial, (and I would recommend you take a look to understand the rolling technique), click on the the youtube link is Teriyaki chicken in a large maki sushi roll or just scroll down to the bottom of the page.
(makes approx. 20 - 24 rolls)
600g cooked Japanese rice
(from 320g dry rice)
3 tbsp sushi vinegar
9cm piece cucumber
1/4 red pepper
1/2 medium avocado
1 large / 2 small lettuce leaves
1 boneless chicken breast
2 tsp veg oil
1 1/2 tbsp mirin
1/2 tbsp sugar
1 1/2 tbps soy sauce
3 sheets of dried nori
a sushi rolling mat
Teriyaki chicken in a large maki sushi roll
gently mix the cooked rice with the sushi vinegar taing care not to mash to rice, then set aside
cut the cucumber longways into 4 quarters. remove the seeds and julienne into matchsticks
remove any seeds or white flesh from the pepper and then slice it into thin strips
slice the avocado and the lettuce into thin strips
slice the chicken breast laterally to creat 2 fillets then cut into thin strips
heat 2 tsp of veg oil and stir fry the chicken for 4 mins
add the soy sauce, sugar and mirin, adjust the heat and fry until the sauce thickens
now, place a sheet of nori on your sushi mat (with the shorter sides of the nori sheet to the top and bottom of the mat). spread over 200g of rice leaving a 2cm strip at the top of the sheet without rice
place chicken strips in two lines near the bottom of the rice. then place 8 strips of cucmber above the chicken and then4 strips of red pepper. then place some strips of avocado above the pepper and finally sone of the shredded lettuce.
now, hold the sushi mat at the bottom, bring it up and roll it over the rice, using your index and middle fingers to keep the filling in place.
finish the roll by tucking the bottom of the nori sheet into the rice at the top. now use gentle pressue and squeeze the mat to better form the sushi roll inside. roll the mat back to see your completed large sushi roll.
repeat to make your 2nd and 3rd rolls.
finally, use your sharpest knife to cut the rolls into 7 or 8 pieces. keep some cold water nearby to wet the blade to stop the rice sticking to it.
happy rolling! kurumi XXXX.