This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
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.
Note
- 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.
