Chicken Teriyaki Maki

Here's another way of serving this sweet, saucy Japanese favorite. Don't forget the chopsticks!


May 2012 (web-exclusive) | By Abbey Weston
Chicken Teriyaki Maki
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at a glance

Main Ingredient

Poultry

Type

Appetizers

Preparation Time

00:00:00


Date Published

May 2012 (web-exclusive)

Here's another way of serving sweet, saucy chicken teriyaki. Don't forget the chopsticks!

Makes about 8 rolls  Prep Time 15 minutes

3 tablespoons sushi vinegar
2 tablespoons salt
1 tablespoon brown sugar
2 cups cooked Japanese rice, cooled
1 cucumber, sliced
1/2 cup cream cheese
1 chicken breast fillet, cut into
3 nori sheets
1/4 cups bottled teriyaki marinade
          (Make it from scratch: Teriyaki Sauce)

Japanese mayonnaise for topping
soy sauce and wasabi (optional)

In a bowl,  mix  vinegar, salt, and sugar until dissolved.  Add in cooled rice.

Assemble the makis:  Place a nori sheet on a sushi mat. Spread and press firmly 1 cup rice mixture on top, leaving a 1/2-inch border around the sheet. Lightly moisten the border with water. Align cucumber, cream cheese, chicken, on the top part of the rice lengthwise. Finish with teriyaki sauce. Roll tightly. Repeat to make another roll. Slice each roll into 8 rolls.

(Need help? Follow this step-by-step guide: How to Roll California Maki)


3  Finish with Japanese mayo on top of each roll. Serve with soy sauce and wasabi on the side, if desired.

RELATED recipes: Pork Barbecue-Brown Rice Maki, Spicy Tuna Sushi




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