Creado con IA
Teriyaki Chicken Sushi Rolls
50 min 177 kcal por ración Media
Ingredientes
4 Raciones
- cooked sushi rice2 cups
- nori sheets4 sheets
- cooked chicken breast150 g
- teriyaki sauce2 tablespoons
- cucumber1 small
- sesame seeds1 tablespoon
- low-sodium soy sauce1 tablespoon
Preparación
- 1
Slice the cooked chicken breast into thin strips and toss with the teriyaki sauce until evenly coated.
- 2
Cut the cucumber into thin matchstick strips.
- 3
Place a bamboo sushi rolling mat on a clean surface and lay one nori sheet, shiny side down, on top.
- 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
Sprinkle a small amount of sesame seeds over the rice.
- 6
Arrange a quarter of the teriyaki chicken strips and cucumber strips horizontally across the center of the rice.
- 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
Repeat steps 3–7 with the remaining ingredients to make four rolls.
- 9
