Teriyaki Chicken Sushi

Time 40 min
Difficulty M
Serves 6 - 8


Tegel Fresh Chicken Skinless Breast
  • 2 cups sushi rice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 400g Tegel Fresh Chicken Skinless Breast, sliced thinly
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons mirin
  • 3 tablespoons Reduced Salt Japanese soy sauce
  • 6 sheets nori seaweed
  • 1 red pepper, deseeded and thinly sliced
  • 1 avocado, thinly sliced

    To serve:
  • Japanese Soy Sauce
  • Wasabi paste
  • Pickled ginger


  1. Cook the sushi rice following the directions on the packet. Drain and place in a bowl. Stir in the rice wine vinegar and sugar and set aside to cool.
  2. Heat a dash of oil in a non-stick frying pan. Add the Tegel Fresh Chicken Skinless Breast and stir fry over high heat for 3 to 4 minutes until  golden brown. Add the ginger, mirin and soy sauce and stir fry over medium heat until the sauce is a syrupy consistency and the chicken is cooked through. Remove from the heat and cool.
  3. Place one sheet of nori, shiny side down, on a bamboo sushi mat. Cover two thirds of the nori with rice and gently press down. Place the chicken, red pepper and avocado in a strip along the rice. Roll up, using the bamboo mat to roll it tightly. Cut into slices to serve. Serve with soy sauce, wasabi and pickled ginger.

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