TERIYAKI CHICKEN SUSHI
Ingredients:
- 50g sushi rice (raw)
- 1 teaspoon extra virgin olive oil (7g)
- 100ml water
- 150g boneless chicken Breast, sliced thinly
- 1 teaspoon grated fresh ginger
- 1 tablespoon Japanese soy sauce
- 1 tablespoon mirin
- 1 nori sheets (seaweed)
- 1 tablespoon rice seasoning
- 50g bell pepper, deseeded and thinly sliced
- 50g cucumber, thinly sliced
To serve (Optional):
- Japanese Soy Sauce
- wasabi paste
- pickled ginger
Instructions:
- Wash the rice well and cook with 100ml water on medium low heat. Season the rice according to packet instruction.
- Heat a dash of olive oil in a non-stick frying pan. Add the thinly sliced Chicken 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.
- 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 cucumber 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.
Nutrition Facts:
- Calories: 536.3 Cal
- Protein: 43.5g
- Carbs: 61.2g
- Fat: 12.6g
