Mango Teriyaki Chicken Maki Sushi Rolls Recipe
Lately I've been obsessed with making my own sushi. It's such a great easy healthy meal for summer. I honestly miss having sushi. I stopped eating it when I found out most sushi is made from farm raised fish (Yuck!) and some fish in sushi restaurants (along with other types of restaurants and grocery stores) actually give you a different fish than is advertised. So I decided to try and make mine at home with chicken (you can always skip the chicken and have veggie sushi). It's really actually pretty simple to make, if you don't use raw seafood. My inspiration for this sushi is a Chinese stir fry. It's so addictingly good that I've been having it often for lunch.
I rarely eat grains these days but on occasion I use GF whole grains when necessary. I used black rice, because it's what I had on hand. It's packed with vitamins and minerals and looks pretty too! If you want to go traditional use short grain rice, it's what the sushi chefs use! Or you can kick it paleo style and get even more veggies into this dish by using cauliflower rice. I plan to try to master sushi rice next, then cauliflower rice. If you want to try to make sushi with no rice and raw just follow the video below. I plan to try this as a quilt free lunch sometime.
Mango Teriyaki Chicken Sushi
Serves 2-3 people (makes 4 sushi rolls)
- 2 cups of cooked short rice (sushi rice), or preferred rice (I made mine with black rice) or cauliflower rice
- 2 cooked chicken breast (can use chicken thighs too it will taste better but won't be in as long of strips) cut into strips
- teriyaki sauce (here's a recipe to make it from scratch)
- 1 small cucumber peeled seeded and sliced thinly into strips
- ripe mango sliced thinly into strips
- one small avocado pitted and sliced into 1/4" strips (squeeze lemon or lime juice over to prevent browning)
- 4 Nori sheets
- 1 cup of short rice (sushi rice), or preferred rice (I made mine with black rice) or cauliflower rice
- 1 Tablespoon rice vinegar
- 2 teaspoons organic sugar
- pinch of pink salt
Directions For Sushi Rice
- Put the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour out the water and repeat 2 to 3 times or until the water is clear.
- Place the rice and 1 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes, or until all liquid is gone. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture with a wooden spoon. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature. Sushi rice is best at room temperature.
- 2 or more hours before cooking the chicken put it in a plastic bag with enough teriyaki sauce to cover the chicken breast. Secure the bag, place in a bowl if you fear it will leak, and refridgerate.
- Cook you chicken until the thickest part reads 165 degrees F. Do not over cook! After your chicken is throughly cooked remove from heat and allow to rest for 10 min.
- Cover a bamboo rolling mat with plastic wrap.
- Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
- slice chicken into 1/2" strips, and pour teriyaki sauce on it.
- Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori, leaving 1/3 of the Nori free from rice (see picture above).
- Place 1/8 of the cucumber, avocado, mango, and chicken in the center of the sheet.
- Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Make sure to have a tight roll so that your filling does not fall out when cutting it. Pull away the mat and set aside seam down for 1-2 minutes. See below video for more instructions.
- Cut each roll into 6 pieces, with a sharp wet knife. Repeat for all rolls.
- Serve with pickled ginger, wasabi and teriyaki sauce.
How to make raw sushi rolls (has a great demo on how to roll it).
Don’t forget to “like” us on Facebook. Let’s be friends on Pinterest and we can follow each other on Twitter and Google Plus. And check out my other blog OhYou Crafty Gal.