Authentic home cooking from Italy, with US measurements. 
Chicken Teriyaki Maki Sushi
If you're craving sushi 🍣 but not in the mood for seafood, or can't find high-quality sashimi, try switching up the filling 😍💡 Sushi and teriyaki chicken make a perfect combo! You can also add some avocado slices 🥑.
Chicken Teriyaki Maki Sushi
If you're craving sushi 🍣 but not in the mood for seafood, or can't find high-quality sashimi, try switching up the filling 😍💡 Sushi and teriyaki chicken make a perfect combo! You can also add some avocado slices 🥑.
Open in Cookpad AppSteps
- 1
First, make the tamagoyaki. In Japan, there's a special pan for tamagoyaki, but I use a regular pan. Beat the eggs with the sugar, milk, and salt. Heat the oil in a small pan (mine is 8 inches) over low heat. When hot, pour in one third of the egg mixture and let it spread across the pan. Don't touch the eggs yet.
- 2
When the edges of the eggs are mostly set, fold in the two sides of the omelet. Don't worry if it doesn't look perfect at this point... 🙈 (I should get a new pan 😂) Then roll up the omelet from the top edge.
- 3
Move the omelet to the top edge of the pan. Pour in half of the remaining egg mixture and let it flow under the first omelet layer. When the edges are set, repeat: fold in the sides and roll up from the top edge. Move the omelet to the top again and pour in the last of the egg mixture. Repeat the process one more time.
- 4
Remove the tamagoyaki from the pan and let it rest under plastic wrap. Once cooled, cut it into 3-4 long strips.
- 5
Next, prepare the teriyaki chicken. Heat a little oil over high heat and sear the chicken skin-side down. After 1-2 minutes, reduce to medium heat, cover, and cook for another 2-3 minutes. When the skin is crispy and golden, flip the chicken and cook the other side with the lid on for a few more minutes. Meanwhile, mix the teriyaki sauce ingredients together.
- 6
When the chicken is cooked, drain any excess oil and pour in the sauce. Remove the lid and cook until the sauce thickens (but don't let it burn!). Turn the chicken occasionally so it's well coated with the sauce.
- 7
Slice the chicken into strips about 3/4 inch wide. You'll only need a few slices for one sushi roll.
- 8
Mix the sushi vinegar ingredients well and add them to the freshly cooked rice.
- 9
Now, let's make the maki sushi. On a bamboo sushi mat (or use parchment paper if you don't have one), place the nori sheet and spread the rice over it. Leave a 1-inch border at the top edge.
- 10
Add the fillings. Place the cucumber in the center and toward the far side; this will act as the 'axis' when rolling. Don't put any filling on the upper half of the nori sheet.
- 11
Now, roll the sushi! Hold the front edge of the mat with your thumbs and index fingers, while the other fingers support the cucumber. Quickly bring the edge of the mat (and nori) to the edge of the rice.
- 12
Hold the roll firmly. Then move the mat further to roll up the rest of the sushi.
- 13
Shape the roll, then let it sit in the mat for about 5 minutes. Use a sharp knife to cut into pieces.
Tips
Tagliare il sushi senza stress 🍣🔪
È laborioso pulire il coltello con un asciugamano umido prima di ogni fetta per evitare che il sushi si attacchi al coltello... Invece, possiamo avvolgere una carta da cucina intorno al coltello e immergerlo nell'acqua. Basta lasciare il bordo della lama scoperto.
Due lati del foglio di alga nori
Come regola generale, il lato liscio dell'alga nori dovrebbe essere all'esterno del sushi.
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