Teriyaki Chicken Sushi Rolls

Instructions

1. 1

   Slice the cooked chicken breast into thin strips and toss with the teriyaki sauce until evenly coated.

2. 2

   Cut the cucumber into thin matchstick strips.

3. 3

   Place a bamboo sushi rolling mat on a clean surface and lay one nori sheet, shiny side down, on top.

4. 4

   With wet hands, spread 1/2 cup of cooked sushi rice evenly over the nori sheet, leaving a 2 cm border at the top edge.

5. 5

   Sprinkle a small amount of sesame seeds over the rice.

6. 6

   Arrange a quarter of the teriyaki chicken strips and cucumber strips horizontally across the center of the rice.

7. 7

   Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to form a tight roll. Seal the edge with a little water.

8. 8

   Repeat steps 3–7 with the remaining ingredients to make four rolls.

9. 9

   With a sharp, wet knife, slice each roll into 6–8 pieces.

10. 10

    Serve the sushi rolls with low-sodium soy sauce for dipping.