I have always been a big fan of Asian cuisine and am always looking and trying new recipes. However this recipe came to me from a friend of mine, some years back, the place where she worked was making Teriyaki Chicken Maki Rolls, and I fell in love. So one of the days I went “backstage” to see the process of making the teriyaki chicken. It is quiet simple and the result is delicious.
The chicken can then be used for maki rolls, salads or just as a side to rice or veggies. For this recipe I used a ready made Teriyaki Marinade/Sauce, but I will tell you how to make an alternative with just simple soy sauce and some sugar.
Detailed recipe with step-by-step instructions and images below.
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Teriyaki Chicken Maki Rolls
Equipment
- Bamboo sushi matt
Ingredients
- 4 seaweed sushi wraps
- 300 grams chicken breast or thigh, boneless and skinless
- 100-150 ml teriyaki marinade/sauce
- 2 tablespoons soy sauce, plus more for serving (optional)
- 4 tablespoons sugar (optional)
- 300 grams sushi rice
- ½ cucumber peeled and slices lengthwise
- ½ bell pepper, deseeded and sliced lengthwise
Instructions
- Slice the chicken into strips, not too thick but also not too thin and try to make them as long as possible. I used thighs, just because I like the meat more than breast meat.
- Heat up a tablespoon of vegetable or olive oil in a deep frying pan or wok.Add the sliced chicken pieces and fry on all sides until golden.
- Add the Teriyaki marinade/sauce to the chicken, mix through and bring to slight simmer.
- Tip: sometimes when I don't have teriyaki sauce, I just add soy sauce, some water and sugar. Taste it, add more sugar, or soy sauce, depending if it is too sweet or too salty.
- Taste the sauce, if you think it is too thick, then ass a bit of water. If you want it to be darker, add a bit of soy sauce, but if adding soy sauce, balance it out with some sugar. The taste should be slightly sweet and a bit salty at the same time.Cover the pan with a lid, lower the heat to low medium and simmer the chicken in the sauce for about 20-30 minutes, or until the sauce thickened slightly. Stir the chicken occasionally to coat it in sauce.
- Parallel to chicken, prepare the sushi rice according to the packaging instructions.Once the rice is cooked, allow it to cool down to a comfortable to handle temperature.
- Peel and cut the vegetables. Arrange everything in an easy to reach place on a work bench.
- For rolling maki rolls you will need a special bamboo mat. Can be bought in any Asian market shop or at an international section of any supermarket.
- To assemble the rolls, place one seaweed sheet on the bamboo mat.Spread about 1 cup of rice, covering most of the seaweed, leaving about a cm on one side, for closing the roll. Spread the rice evenly.Place some chicken strips, cucumber strips and bell pepper strips across the middle, in one line.
- The lifting one side, together with the bamboo matt, start rolling over the chicken/veggie line.Carefully take out the edge of the bamboo matt, and continue closing the roll, until you reach the end o the mat and the roll is complete.
- Sometimes it could be that there is not enough rice at the ends of the roll, so you can just carefully, using your fingers, fill those with some rice, to make it even.
- Continue with a new seaweed sheet and repeat the process. You can also do other fillings, crab sticks, salmon, just vegetables, add avocado, whatever you want basically.
- You can cut the rolls into individual pieces, I had about 8 makis from one roll. To cut them, use a very sharp knife, and after each roll, it is better to wash and dry the knife, otherwise the rice will stick to it and the cuts would not be as smooth.
- Serve with some ginger and soy sauce.
- Enjoy!
Nutritional Facts:
Calories: 489 kcal, Total Fat: 6.3 grams, Saturated Fat: 1.7 grams, Cholesterol: 67 mg, Sodium: 748 mg, Total Carbohydrates: 74.9 grams, Dietary Fiber: 1.4 grams, Total Sugars: 11.1 grams, Protein: 27.7 grams, Vitamin D: 0 mcg, Calcium: 40 mg, Iron: 5 mg, Potassium: 352 mg
Servings: 4 rolls, nutritional information per roll.
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