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May 30, 2012
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Chicken Teriyaki Maki

By: Abbey Weston


Chicken Teriyaki Maki

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

 

Photography by Majoy Siason | Food Prep by Abbey Weston (For more visit, Beeinthekitchen.blogspot.com) | Styling by Aimee Morales




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