An easy and healthy alternative to your store-bought or restaurant sushi. It is an awesome meal to make with your family and friends and will save you some dollars too.
4 Seaweed sheets
1 cup of Sushi rice
1 tablespoon of white wine vinegar
½ a teaspoon of Salt
½ a carrot
½ a cucumber
½ an avocado
1 Chicken breast
½ a cup of water
2 tablespoons of tamari
2 tablespoons of maple syrup
1 clove of garlic (minced)
1 teaspoon of ginger (minced)
1 diced chilli (more or less depending on your spice level)
½ a tablespoon of potato starch or cornflour
Make up your teriyaki marinade:
Mix all of your teriyaki sauce ingredients in a medium-size bowl.
Cut up your chicken or tofu into thin strips and marinate in the sauce for 20 minutes in the fridge.
Whilst your chicken or tofu is marinating, cook 1 cup of sushi rice:
Rinse your rice.
Add your rice to the saucepan and 1 ½ cups of water.
Bring to boil and then simmer for 15 minutes with the lid on.
Let it sit for 5 minutes with the lid on.
Cut up your carrot and cucumber into thin sticks and slice your avocado into 1cm long strips.
Cook your chicken or tofu in the marinade on medium-high heat until fully cooked and the marinade has evaporated. This may take 5-10 minutes dependant on how thin your sliced your chicken.
Transfer your cooked rice into a bowl and mix in 1 tablespoon of vinegar and ½ a teaspoon of salt into your rice.
Now you're ready to make up the sushi rolls.
Cover the seaweed sheet with a thin layer of rice about ½ a centimetre thick, leave about 2 cm on one end.
Place your toppings in a line on your rice (chicken or tofu, carrot, cucumber and avocado.)
Roll your sushi roll from the rice covered side to where the rice stops. Once you get to the uncovered seaweed sheet wet it a little bit of water so it sticks back onto itself.
Cut into slices and enjoy with some tamari or dip of your choosing!