How to Make Chicken Teriyaki Rolls

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These tasty chicken teriyaki rolls are perfect if you want a Japanese-style lunch or dinner. Learn the recipe now!

Chicken Teriyaki Rolls Recipe Video:

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Ingredients:

FOR CHICKEN TERIYAKI:

  • 1 pc chicken breast fillet, sliced
  • 1 tbsp onion, chopped
  • 1 cup Japanese soy sauce
  • ¼ cup grilled carrot slices
  • 1 tbsp grilled onion slices
  • 1 tbsp grilled ginger slices
  • 1 pc grilled onion leek
  • 1 pc grilled chicken w/ bone
  • ¼ cup sugar (for the chicken teriyaki)
  • Salt and pepper, to taste
  • 2 tbsp cooking oil

FOR SUSHI RICE:

  • 2 cups cooked Japanese rice
  • 3 tbsp sake vinegar
  • 3 tbsp rice vinegar
  • 3 tbsp white sugar (for the sushi rice)

FOR MAKING THE TERIYAKI ROLL:

  • 1 sheet nori wrapper
  • ¼ cup sesame seeds
  • Water
  • Bamboo rolling mat covered in plastic wrap (material needed)

Chicken Teriyaki Rolls Recipe

Procedures:

PREPARATION OF SUSHI RICE:

  1. In a small bowl, combine the sake vinegar, rice vinegar, and sugar. Stir until the sugar is dissolved.
  2. Pour the vinegar-sugar mixture into the Japanese rice. Mix until the mixture is completely absorbed by the rice.

COOKING THE CHICKEN TERIYAKI:

  1. Heat oil in a pan. Add the onion then sauté until it becomes translucent.
  2. Add the chicken breast slices. Cook for 2 minutes.
  3. Add salt and pepper to taste. Remove from heat then set aside.
  4. On the same pan, add the Japanese soy sauce, grilled ginger, grilled onion, grilled carrot, grilled onion leek, chicken w/ bone, and sugar. Bring to a boil then remove the solid ingredients.
  5. Put the chicken breast slices back onto the pan with the boiling sauce. Cook for 2 minutes so the chicken will absorb the flavor of the sauce.
  6. Remove from heat then set aside.

MAKING THE TERIYAKI ROLL:

  1. On a flat surface, place the nori wrapper on top of the bamboo rolling mat.
  2. Wet your fingers with water then spread the sushi rice evenly onto the nori wrapper.
  3. With your hands, carefully turn the wrapper with rice upside down. Now, the nori wrapper is on top.
  4. Place slices of chicken teriyaki on the bottom part of the nori wrapper.
  5. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
  6. Sprinkle some sesame seeds to the teriyaki roll. Use the mat to make the seeds to stick nicely to the rice. Pull away the mat and set aside.
  7. Trim the edge of the rolled sushi then cut the cylinder in half using a sharp knife.
  8. Slice each half crosswise into 3 to 4 equal pieces.
  9. Repeat steps 9-16 until all the sushi rice is consumed.
  10. Serve with wasabi and soy sauce.

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