Teriyaki chicken sushi

There may well be some time investment here, but your efforts will be worth it. This teriyaki chicken sushi recipe is delicious and the filling makes it an extra nutritious snack

  • 1 hr cooking
  • Makes 36 piece
  • Print
This recipe first appeared in Food magazine.
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  • 2 cup sushi rice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoon oil
  • 400 gram chicken breast fillets, sliced thinly
  • 3/4 - 1 cup teriyaki sauce
  • 6 sheets nori seaweed
  • 1 red capsicum, thinly sliced
  • 1/2 small cucumber, thinly sliced


  • 1
    Cook the sushi rice according to the directions on the packet. Drain and place in a bowl. Stir in the rice wine vinegar and sugar and set the rice aside to cool.
  • 2
    Heat the oil in a non-stick pan. Add the chicken and stir-fry it over a high heat for 4-5 minutes, or until it is golden brown and cooked through.
  • 3
    Add the teriyaki sauce and continue to cook it over low heat until the sauce has coated the chicken and is a syrupy consistency. Set it aside to cool.
  • 4
    Place one sheet of nori, shiny side down, on a bamboo sushi mat. Cover two thirds of the nori with rice and gently press it down.
  • 5
    Place the chicken, red capsicum and cucumber in a strip along the rice. Use the bamboo mat to roll it tightly. Cut the roll into slices.


  • Chicken Satay Wrap – combine ½ cup peanut butter with ¼ cup sweet chilli sauce and 1 teaspoon each of soy sauce and lemon juice. Place shredded cooked chicken onto wraps, top with a little of the peanut sauce mix, grated carrot and lettuce. Roll up and cut in half. - No-added-sugar fruit bars or fruit snacks are a great way to get fussy kids to eat fruit.