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CHICKEN TERIYAKI ROLLS

INGREDIENTS :

250g sushi rice (i.e. short-grain rice), 1.25 cups of water, 1 piece of kombu (i.e. seaweed), 2T sushi rice seasoning, 140g chicken breast, 6 sheets of tasted nori (paper-thin sheets of dried seaweed), 1 cucumber, some warm water, some oil.

SEASONINGS:
(1) some chicken bouillon powder, some ground white pepper, some sake.
(2) 2T teriyaki sauce.
(3) 1T oil.

PREPARATION :

1. Wash sushi rice under cold running water till the water through it is completely clear;
Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes;
Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); Pour 2T sushi rice seasoning over the top; Mix well with a rice spatula and hand; Fan the rice till it cools at the room temperature; Cover with a clean moist but not wet cloth till ready to use.
3. Rinse chicken breast; Discard the skin; Pat dry; Cut into strips; Marinate in seasoning (1) for 30 minutes.
4. Peel and rinse a cucumber; Cut off both ends of the cucumber; Cut into batons.
5. Toss the chicken strips from the step 3 in seasoning (2); Toss the chicken strips in seasoning (3).
6. Heat a foil-lined broiler pan over a high heat; Spray some oil over the foil; Broil the chicken strips on both sides till cooked (about 4 minutes); Put into a bowl with any cooking sauce; Turn off the broiler; Cool.
7. Divide the sushi rice from the step 2 into 6 equal portions.
8. Arrange a sheet of nori on a rolling mat with the shiny-side facing the mat and the longest end toward you; Evenly spread a portion of sushi rice on the nori, leaving 2 cm of nori at the end farthest away (not be too thick); Lay the chicken strips in line on the top of the rice at the end nearest; Put the cucumber in line next to it; Fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll; Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle till finished; Moisten the top edge of the nori with some warm water to seal; Remove the mat; Cut the roll into pieces evenly with a wet and very sharp knife; Arrange on a serving plate (repeat this step till all the ingredients are used up).