Chicken Sushi Rolls (Cooked)

Ingredients

• 2 cups sushi rice, uncooked
• 2 1/4 cups water
• 1/3 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 pound boneless skinless chicken thighs
• 1/3 cup teriyaki sauce
• 1 tablespoon vegetable oil
• 6 sheets nori (dried seaweed)
• 1 avocado, sliced into thin strips
• 1 cucumber, seeded and cut into thin strips
• 1 carrot, cut into thin strips
• 2 tablespoons toasted sesame seeds
• 1/2 cup soy sauce, for serving
• 1/4 cup pickled ginger, for serving
• 2 tablespoons wasabi paste, for serving

Method

1. 1

   Rinse the sushi rice in cold water until the water runs clear, about 3 to 4 rinses.

2. 2

   Combine rinsed rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed.

   20:00 · Simmer rice
3. 3

   Remove rice from heat and let stand, covered, for 10 minutes.

   10:00 · Rest rice
4. 4

   Whisk together rice vinegar, sugar, and salt in a small bowl until dissolved, then fold gently into the warm rice with a rice paddle. Spread rice on a baking sheet to cool to room temperature.

5. 5

   Heat vegetable oil in a 9-inch skillet over medium-high heat. Add chicken thighs and cook until browned and cooked through, about 5 to 6 minutes per side.

   5:00 · Cook chicken
6. 6

   Add teriyaki sauce to the skillet and simmer, turning chicken to coat, until sauce thickens slightly, about 3 minutes.

   3:00 · Reduce teriyaki sauce
7. 7

   Transfer chicken to a cutting board, let rest 5 minutes, then slice into thin strips.

   5:00 · Rest chicken
8. 8

   Place a nori sheet shiny-side down on a bamboo sushi mat. With damp hands, spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top edge.

9. 9

   Arrange a few strips of chicken, avocado, cucumber, and carrot in a line across the rice, about one-third of the way up from the bottom edge.

10. 10

    Lift the mat edge closest to you and roll firmly away from you, using the mat to press and shape the roll into a tight cylinder, tucking as you go.

11. 11

    Wet the top border of nori with a little water to seal the roll, then set aside seam-side down. Repeat with remaining nori sheets and filling.

12. 12

    Using a sharp, wet knife, slice each roll into 8 even pieces, wiping the blade clean between cuts.

13. 13

    Sprinkle sliced rolls with toasted sesame seeds and arrange on a platter. Serve with soy sauce, pickled ginger, and wasabi.