Sometimes some dishes don’t need any introduction and Sushi is one of them. Very simple to make, delicious to eat and very healthy.
Me and my girls are a big fan of Sushi, but honestly we are not very adventurous about it to explore different fillings. My girls only prefer chicken variety and I am okay with Salmon and prawns in addition to chicken.
It is very essential for us to keep in mind the kind of nori sheet we use when making sushi at home is . Some brands which I have tried before are too strong in taste, it gives me a feeling as if I have taken a dip in the ocean filled with sea weed.. if this makes sense..lol..
If you have never made sushi before at home please remember this is addictive, as its very simple and utterly delicious. Further, it gives you freedom to explore with ingredients and get creative.
On this occasion I made chicken teriyaki sushi which is our all time favourite.
I used chicken breast and boiled it till cooked perfectly through. Once the chicken breast was cooked and at room temperature I cut it in long strips and added some teriyaki sauce, sesame seeds(optional) and soy sauce. Some variations to chicken can be tofu, lamb, prawns, tuna, salmon, duck or just veggie sticks.
I have cooked the sushi rice as per packet instructions, it’s very important to use sushi rice as they are sticky. I have tried sushi with vermicelli instead of sushi rice, but to be honest was not the best one I ate, you can even use brown sushi rice (personal choice). Once the rice was ready, I mixed in the sushi seasoning and then mixed the rice using a fork, making sure not to break them and left them to cool down completely. One cup sushi rice is around 2 & 1/2 cup cooked rice which would be sufficient for 3 sushis.
For filling other than chicken I have used carrots and cucumbers. You can use ingredients as per your liking or ones available at home. Some options could be avocado, sea weed strips, tofu strips or anything you can think of (be creative).
Now that I have made sushi so many times, that for rolling I don’t need any bamboo mat or glad wrap and trust me you will also get this over time if you keep practising. But if you don’t have much experience in making sushi, then bamboo mat always come handy.
Spread the rice over the nori sheet, use some water to wet your finger or else the rice would stick to your fingers making it very hard to work with them. Make sure to leave some part empty on the top (side away from you). The rice needs to be on spread evenly, don’t make thick layers as they would overlap and also make sure to put rice on the edges or else you would have empty sushi at the corners. If some part in between don’t have rice, it’s okay as we would be folding the sushi. Place the filling on the bottom end (side closest to you), make sure to even spread and adjust the filling so you get a every ingredient in each bite.
Now another important aspect of sushi is to roll it. If you have a loosely wrapped sushi it would be wobbly and break while you eat. On the other hand, if you try to wrap it too tight, the nori sheet might crack. So the pressure needs to be just right.
Serve your sushi with Soy sauce, I have mixed dark and light soy in equal quantity.
Sushi - Chicken Teriyaki
- 3 Nori Sheets
- 1 cup Sushi Rice
- Cucumber sticks
- Carrot Sticks
- 4 tbsp Sushi seasoning
- 1 chicken breast
- 2 tbsp Teriyaki sauce
- 1/4 tsp sesame seeds (optional)
- 4 tbsp light soy
- 5 tbsp dark soy
- Boil chicken breast and cut them in strips, leave it aside to cool down completely.
- Cook sushi rice as per packet instructions, once done add sushi seasoning and mix the rice using fork and leave the rice aside to cool down completely.
- Cut carrots and cucumber in strips and keep them ready.
- Once the chicken has cooled down, add teriyaki sauce, 1 tbsp dark soy and sesame seeds and mix chicken and keep it aside.
- Place the bamboo sheet on a flat surface, keep the nori sheet on it. Spread the rice over the sheet. Use some water to wet your fingers or else the rice would stick to your fingers. Spread the rice in a thin layer evenly, leaving a small strip at the top.
- Then place your filling towards the bottom corner, leaving a 1/2 inch gap. Make sure the filling is evenly spread.
- Now start rolling the sheet. You can use the bamboo mat and start pushing it down and rolling the nori sheet along. Once you reach the end seal the end by pressing it down.
- To cut the sushi, the best way is to first cut it in half. If you want to cut them again continue cutting in halves as you go.
- Serve it with soy sauce, I have mixed 4 tbsp of dark and 4 tbsp of light soy.
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Cooking is my Passion