Sushi – Chicken TeriyakiServes 2

Ingredients270g sushi rice500 ml water4 T rice vinegar2 T soy sauce2 T castor sugar4 nori sheets½ Lebanese cucumber, sliced into strips½ avocado, sliced into strips½ chicken breast fillet, cut into strips2 T teriyaki sauce1 T oil

To serve: 2 T Japanese mayonnaise1 T pickled ginger1 t wasabi

Method1. Marinate chicken in teriyaki sauce. Leave for 10 minutes. 2. Wash rice using a sieve until water runs clear.3. Bring water to the boil in a large saucepan. Stir in rice, reduce heat to low and cover

with lid. Simmer gently for 2 minutes. 4. Turn off the heat and leave the rice to steam for a further 15 minutes. Do not lift the

lid during this time.5. In a bowl, combine rice vinegar, 2 tablespoons of soy sauce and caster sugar. Stir

through rice.6. Spread rice evenly on a baking tray to cool quickly. Leave in fridge for 10 minutes. 7. Heat a frying pan on medium and add the oil. Fry the chicken till done. Leave to cool. 8. Place a nori sheet shiny-side down on rolling mat. 9. Spread a quarter of the rice evenly over the nori to make a thin rice layer, leaving a 2

cm strip empty at one end.10. Arrange a quarter of your filling ingredients (cucumber, avocado and chicken) in a

line across your rice. Spread a line of mayonnaise along the side of your filling.11. Gently lift the end of the sushi mat and roll it over your filling, pressing down gently

as you go. Wrap in glad wrap and leave in fridge for 5 minutes.12. Carefully cut each roll into 4 or 5 pieces on a chopping board, using a chefs’ knife. 13. Serve with pickled ginger, wasabi and soy sauce.