March 20, 2012

Chicken Teriyaki Sushi

      Hello!  It's Recipe Tuesday and you read the title correctly - sushi!  Since Aaron and I love sushi (I prefer the kind without raw fish) my parents gave us a sushi kit for Christmas.  It came with an instruction booklet, complete with photos, that has tons of great recipes.  As I hinted to earlier, I'm not a fan of fish so we decided to give the teriyaki chicken and scallions roll a try.
     If you're a little hesitant to try making sushi at home I completely understand, I was too!  But we were able to find all the ingredients needed to make the rolls at our local grocery store in the Asian aisle.  The recipe may look a little intimidating (there are a few steps to follow) but if you've got the time it's the perfect recipe to try on a rainy day.  

Sushi Rice (makes 2 3/4 cups)
  • 1 cup sushi rice
  • 1 1/4 cup water
  • 1/8 cup rice vinegar
  • 3/4 tsp salt
  • 1 1/2 tsp sugar
1.  In a 3-4 qt sauce pan, combine rice and water.  Bring to a boil over high heat.  Cover and reduce to a simmer.  Cook for 24 minutes (do not remove the lid during the cooking process).

 2.  Combine rice vinegar, salt and sugar in small bowl.  Stir until dissolved.

3.  Pour rice into large bowl.  Add vinegar mixture to rice and let sit 10-15 seconds.  Carefully mix rice to evenly coat with vinegar.

I pushed rice up against sides of bowl to speed cooling.

4.  Let rice cool

Chicken Teriyaki Futomaki with Scallions

  • 1 boneless, skinless chicken breast (4 oz)
  • 1/2 cup soy sauce
  • 1 tbsp firmly packed light brown sugar
  • 2 garlic cloves, pressed
  • 2 tsp grated ginger
  • 9 scallions, green part only
  • 3 sheets nori
  • 3 cups seasoned sushi rice
1. Place chicken between 2 sheets of plastic wrap and pound flat with flat side of meat mallet.

2. In 1-qt zip-top bag, combine soy sauce, brown sugar, garlic and ginger.  Mix well; add chicken.  Marinate 2-4 hours, refrigerated.

3.  Cook chicken on grill until no longer pink (Foreman works best!) Allow to cool then slice into strips.

4.  To make rolls, cut scallion greens to fit length of nori.  Spread rice on nori, leaving a 1" border at top and bottom. Add chicken and scallions and begin to roll.

If you don't have a bamboo mat you can use wax paper to help roll nori

5. Cut into 8 pieces, serve with soy sauce.  Enjoy!

Make sure your knife is sharp, let the knife glide through the roll.

No comments:

Post a Comment