Teriyaki Chicken Maki Sushi Ro

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Sushi rice		230-250g
Nori sheet		1
Chicken breast strips		3
Cucumber (long strip)		1
Surimi (crab sticks)		2
Sweet omelette roll strip		1
Cheese slices		1/2
Basil leaves		6-8
Mayonnaise		1 tbsp
Soy sauce		1 tsp
Teriyaki sauce:
●Soy sauce		1 tbsp
●Sugar		1 tsp
●Mirin		1 tbsp
●Sake		1 tbsp
Salt & pepper		a little

Method

Prep

15min

Cook

10min

Season the chicken with salt & pepper, keep aside for 10 minutes. Put some oil in a frying pan and fry the chicken on medium heat.

When it's browned, add all the ●teriyaki sauce ingredients and cook for 4 minutes. Turn off the heat and allow to cook on residual heat.

Wrap some cling film around a bamboo mat and place the nori sheet on top. Cover with the sushi rice leaving 1/4 free along the top edge.

Lay the ingredients in the middle of the rice. Lift the nori sheet and the bamboo mat and roll upwards tightly, pressing down firmly.

Your finished maki sushi roll should look like this.

Cut into half then finally into 8 equal pieces with a wet knife.

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