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Chicken Teriyaki Maki Roll Recipe (with Video)

Mushroom-free, Chicken, Dairy-free
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By
thereseabean

Discover our Chicken Teriyaki Maki Roll Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
16

Recipe Time: 30min

Ingredients

Ingredients
- 2 c sushi rice
- 2 tbsp sushi vinegar
- 2 Chicken thighs, sliced
- 0.5 c Low sodium soy sauce
- 0.25 c Mirin
- 1 Garlic clove, minced
- 1 Green onion
- 0.5 Cucumber, batons
- 1 Avocado, sliced
- 1 tbsp Cornstarch
- 1 tbsp Water, cold
- 2 tbsp Honey
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Directions

Method
1. Cook the sushi rice as directed. Once finished, season with some salt and sushi vinegar.
2. Heat up a pan with oil. Cut the chicken into strips and pan fry the strips. Once halfway cooked, add the soy sauce, mirin and minced garlic.
3. Let simmer with the sauce, and then mix the cornstarch and water together to make a slurry. Place in the soy sauce mixture. Add the honey.
4. Let the chicken cool before rolling. Cut the cucumbers into batons and slice the green onion.
5. To prepare your roll, get a sushi mat and cover in cling wrap to avoid rice from sticking. Have a bowl of cold water near you to avoid the rice from sticking to your hands.
6. Take a nori sheet and press the rice onto the rough side of the nori, until it is an even layer of rice covering the whole sheet. place your ingredients lengthwise.
7. To roll, take the sushi mat and roll over the ingredients, pressing into a log. Once secure, roll the rest of it, pulling the mat away from you.
8. Press once more with the sushi mat secure the shape, then cut with a sushi or serated knife. Store in an airtight container in the fridge covered in cling wrap or serve immediately with a side of soy sauce!

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