Teriyaki Chicken Sushi Rolls for Setsubun and Festivals

Name: Teriyaki Chicken Sushi Rolls for Setsubun and Festivals
Yield: Makes 2 rolls
Ingredients: 1/2 boneless, skinless chicken thigh; 1/2 tablespoon (7 grams) sugar; 1 tablespoon (15 ml) each soy sauce and mirin; as needed Sushi rice,; as needed Lettuce,; as needed Mayonnaise,; 2 sheets roasted seaweed (nori)

テンテン☆ @Ayamakoto1

Teriyaki chicken sushi rolls! Perfect for Setsubun, Hinamatsuri, or other seasonal celebrations. The combination of teriyaki sauce, mayonnaise, and lettuce makes these rolls refreshing and sure to please everyone!

Recipe background:
I created this recipe by putting a twist on traditional Setsubun futomaki rolls!

テンテン☆ @Ayamakoto1

Recipe background:
I created this recipe by putting a twist on traditional Setsubun futomaki rolls!

Saved

Ingredients

Makes 2 rolls

1/2boneless, skinless chicken thigh
1/2 tablespoon (7 grams)sugar
1 tablespoon (15 ml)each soy sauce and mirin
as neededSushi rice,
as neededLettuce,
as neededMayonnaise,
2 sheetsroasted seaweed (nori)

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Steps

1

Prepare enough sushi rice for 1 rice cooker cup (about 3/4 cup uncooked, yields about 2 cups cooked/330 grams).
2

Trim excess fat from the chicken thigh and cut into strips about 3/4 inch (2 cm) wide.
3

Heat a small amount of vegetable oil in a skillet. Sear the chicken on both sides until browned, then cover and steam for 2 minutes. Meanwhile, mix the sugar, soy sauce, and mirin together.
4

Remove the lid and add the mixed sauce to the pan. Simmer until the sauce thickens.
5

Once the chicken is evenly coated and glossy, remove from the pan.
6

Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori. Add lettuce, then drizzle with mayonnaise, and place the teriyaki chicken on top.
7

Using the sushi mat, roll everything up tightly, pressing gently as you go. Finish with the seam side down.
8

Slice into your preferred sizes and enjoy!