Light: Teriyaki Chicken Sushi

INGREDIENTS

• Rice: 1 1/2 C Short Grain Rice, uncooked
• Water
• 1/3 C Rice Vinegar
• 1 Tbsp White Sugar
• 1 Tsp Salt
• Marinade: 1/2 C gluten free Soy Sauce
• 2 Tbsp Brown Sugar
• 1 1/2 Tsp Ginger, minced
• 1 Tbsp Garlic Oil
• 3 Tbsp Mirin
• Sushi Roll: 1 Chicken Breast, sliced
• 1 Capsicum, deseeded and sliced
• 100g Cucumber, sliced
• 1 Avocado, deseeded and sliced
• Lettuce, a handful
• 4x Seaweed sheets
• Water

INSTRUCTIONS

1. Add the soy sauce, brown sugar, ginger, garlic oil, and mirin to a bowl and combine well. Add the chicken breast to the bowl and mix, ensuring that the marinade covers the chicken.
2. Cover the bowl and marinate the chicken for a minimum of 5 minutes, ideally a few hours.
3. Wash your rice then add to rice cooker along with water (enough that it covers the rice plus the length of your finger tip) and turn on.
4. Once rice has cooked, turn the rice cooker off. Add the rice vinegar, sugar, and salt to the rice and stir through until absorbed. Leave to cool.
5. Heat a pan to a medium-high heat, and add the chicken. Cook through, flipping over half way through to cool both sides.
6. Lay a seaweed sheet on top of a sushi rolling mat. Place a quarter of the cooled rice on top, and spread over the entire sheet, leaving only a 1-2cm strip across the length at the far end of the sheet.
7. At the end closest to you, make a line across the length of each ingredient – teriyaki chicken, lettuce, capsicum, cucumber, avocado.
8. Wet all of the lengthways seaweed strip with water.
9. Using the rolling mat, tuck in the ingredients and roll tightly. The wet seaweed strip will glue the roll together.
10. Place the roll onto a chopping board, and using a sharp knife, cut the sushi roll into pieces.