Teriyaki Chicken Roll

The number of ingredients can change as per the number of people being served.
If you like you can change the style and make modifications to the mentioned ingredients and recipe.

Before you start, prepare or buy teriyaki sauce, 120 grams (4 oz) of sushi rice and about ten thin cucumber batons.
Put one teaspoon of sesame oil and two teaspoons of olive oil in a frying pan and turn on the heat. Take a piece of chicken breast, slice it lenghtwise into two or three pieces (for one roll you need two pieces about 3 to 4 cm wide) and sprinkle a pinch of sea salt on one side. Put the salted sides face down in the pan and sprinkle the other side with a pinch of salt too.
Cook the chicken breast through on one side, then flip it over and cook the other side. Make sure that it’s cooked throughout! This makes the chicken taste best. The cooking process also destroys harmful bacteria. But don’t cook the chicken for too long, that will make the meat dry and tough
You can check if the chicken breast is fully cooked by poking a skewer into the thickest part. Observe the juice that will drip out. It should be clear and not show any sign of pink. The most reliable way is to use a cooking thermometer. Stick it at the centre of the thickest part. When the temperature has reached 75 degrees Celsius (167 degrees Fahrenheit), the chicken meat is fully cooked.
Once the chicken is cooked through, drizzle thick teriyaki sauce over the meat. Let it simmer for a few minutes to infuse the chicken breast with the teriyaki flavor. Then remove the teriyaki chicken from the pan and put in on a plate to cool.

This is going to be an inside out (urumaki) roll. If you’ve never done this before, click here for a beginners guide to rolling a sushi roll.
Place your bamboo rolling mat inside a plastic zip-lock food bag to prevent the rice sticking to the rivets of the mat. Lay a half sheet of nori on the mat, with the rough side of the nori facing upwards. Now moisten your hands with some water and rice vinegar to make it easier to handle the rice.
Spread 120 grams of sushi rice across the surface of the nori sheet and into all the corners. Handle the rice gently so that it remains fluffy and light. Then flip the sheet over so that the rice is facing the rolling mat.

1. Take two pieces of the teriyaki chicken breast and place them lengthwise at the centre of the nori sheet. Put a few cucumber batons on top of the chicken. Don’t add to many, that would make it hard to roll the roll.
2. Now drizzle a bit of teriyaki sauce over the cucumber and chicken. The amount depends on your own preference, but don’t use too much otherwise the roll will become all wet.

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