Chicken Teriyaki Sushi

by Jenn on May 30, 2009

in Budget,Dairy Free,Dips and Sauces,Gluten Free,Meats


As much as I love sushi, I’ve never made it myself.  Every time I eat sushi I am out somewhere, which makes sushi pretty expensive.  But surprisingly, it’s actually really easy to make at home.  Now I just have to solve that problem of being in the midwest with no decent fresh fish around…I just can’t find fish from the ocean here in my grocery store that’s fresh enough for me to like just eating raw.  So instead, for my first sushi I decided to try a cooked sushi, and used teriyaki chicken with a homemade sauce.  The result? Awesomeness!

Now this certainly wasn’t the prettiest sushi roll ever, and I think I put too much rice in – next time I am going to use less rice and more filling in the center.  But for my first time making sushi I was pretty pleased.  This was also very budget friendly (most likely because I didn’t use any fish).  The bamboo rolling mat cost about $1.50, the package of 10 sheets of nori – so enough for 10 rolls, was $1.60, only 1 chicken breast was cooked for two servings, the brown rice I bought in bulk was cheap, and so were the veggies.  All in all, this meal for 2 cost about $4 a serving, and for 4 ppl it’d be cheaper because we only used half the avocado, etc. (well not in the sushi, i just ate the rest of the half I had sliced up cause avocado is awesome!).

First Step – Need Sticky Rice

For the rice I used some short grain brown rice that I bought in bulk.  You can buy actual “sushi” rice, but that was pricey.  As long as you go with something short grain it should work out fine.  Here is a good tutorial on sticky rice.  Basically all you do is you need seasoned rice vinegar, or season your own, and add it into the cooked rice, mixing until it coats everything.  Your rice also needs to cool to room temp, and don’t refrigerate it.  Refrigerating will do bad things to the rice when you try to use it for rolling!


Second Step – Teriyaki Chicken

1 chicken breast, sliced into strips
2 tbs. canola oil for cooking the chicken
1/4 cup soy sauce (we use gf tamari)
1/4 cup honey
2 tbs. cornstarch
fresh minced ginger (about 1 tbs)
red pepper flakes for heat if desired
1 clove garlic minced

1.  Heat up a skillet/fry pan on med. and then add in the oil.  Start sauteeing the chicken strips until the outside is cooked.
2.  Mix the rest of the ingredients together in a small saucepan and bring to a boil.  Watch this though, the sugar in the honey can cause it to expand and thus splatter all over your stove quickly!
3. Pour 1/2 of the sauce over the chicken as it is cooking, let finish cooking, stirring and turning the chicken frequently until fully cooked.
4. Use the rest of the sauce for dipping, eating, licking your fingers.


Rolling out the Sushi

For this I relied mainly on this tutorial here.  You start with your nori on the bamboo mat, and spread the rice on it in a thin layer, but leave one inch on one side rice free.   Then add in your sushi contents.  For this I used thinly sliced carrot, cucumber, avocado, and teriyaki chicken.  Then it’s pretty much roll and go!  After it’s rolled, firmly press to make it hold together, and slice with a good sharp knife.  Serve with wasabi (the real stuff is best, not just some green dyed horseradish) and pickled ginger.

I served mine with some teriyaki sauce drizzled on top.  Sweet teriyaki sauce makes everything yummy :)