CHICKEN SUSHI RECIPES

Steps:

• 1 In a rice cooker or small pot, place rice and top with ½ cup water. Cook, following packet instructions, until all water is absorbed. Spread rice out on a plate and allow to cool.
• 2 Pour teriyaki sauce over chicken. Heat a small frying pan over medium-high. Place chicken in pan and cook for 2 minutes. Reduce heat, cover pan and cook for a further 5 minutes, or until cooked through. Remove from pan and allow to cool.
• 3 On a sushi mat, place nori sheet and spread rice over the majority of the sheet, leaving a 2cm gap at top and bottom. Lay chicken across the middle of the rice. Repeat with carrot and cucumber.
• 4 Moisten top and bottom of nori sheet. With the sushi mat, roll up tightly and seal. Cut into 6-8 pieces and place in lunchbox.

Steps:

• 1. Cook the sushi rice following the directions on the packet. Drain and place in a bowl. Stir in the rice wine vinegar and sugar and set aside to cool. 2. Heat a dash of oil in a non-stick frying pan. Add the Tegel Fresh Chicken Skinless Breast and stir fry over high heat for 3 to 4 minutes until  golden brown. Add the ginger, mirin and soy sauce and stir fry over medium heat until the sauce is a syrupy consistency and the chicken is cooked through. Remove from the heat and cool. 3. Place one sheet of nori, shiny side down, on a bamboo sushi mat. Cover two thirds of the nori with rice and gently press down. Place the chicken, red pepper and avocado in a strip along the rice. Roll up, using the bamboo mat to roll it tightly. Cut into slices to serve. Serve with soy sauce, wasabi and pickled ginger.