Teriyak Chicken Sushi

Teriyaki Chicken

Ingredients:

1 chicken breast fillet, skin removed 
1 orange 
1 tablespoon teriyaki sauce

Method:

1.Slice the chicken breast in half, and then into long thin strips.

2.In a bowl combine teriyaki sauce, orange zest and juice of the orange.

3.Add chicken strips and toss well to coat with marinade. Mix well and cover with plastic wrap. Allow meat to marinate in the refrigerator for at least an hour and no longer than 24 hours.

4.To cook the chicken, heat a non-stick pan to a moderate heat, drain the chicken and reserve the marinade.

5.Cook the chicken in batches until all the meat is cooked through. Reduce the heat to low, and return all the meat to the pan with the remaining marinade.

6.Toss well to coat with marinade and cook gently for a few minutes until marinade reduces and coats chicken.

7.Remove from pan and allow to cool if making sushi or serve warm with steamed or stir fry vegetables and Basmati rice.

Sushi Rolls

Ingredients:

1 cup short grain rice or basmati rice 
2 cups water 
30ml rice wine vinegar 
30g sugar

Method:

1.Rinse the rice 2 or 3 times in cold water and drain well. Cover with 2 cups of water and cook using the absorption method.

2.When rice is cooked, place sugar and rice wine vinegar in a small saucepan and stir over low heat until sugar dissolves.

3.While  still warm stir into the cooked rice.

Line a baking tray with plastic wrap and spread rice over tray and allow rice to cool.

To Roll Sushi 

Ingredients:

bamboo mat 
plastic wrap 
3-4 sheets nori 
Avocado 
Cucumber 
Carrot 
Lemon Juice

Method:

1.Peel and slice the avocado and squeeze lemon over the slice to prevent them browning. 
2.Cut cucumber lengthways in halves and remove seeds (remove skin if preferred) and cut into 5-7mm square strips.

3.Peel and grate the carrot. 

4.Working so that the sushi roll will roll away from you, cover your bamboo mat with a plastic wrap, and then place a sheet of nori down. (The plastic wrap will help keep the mat clean. Bamboo mats often warp when drying after being immersed in water.)

5.Wet your hands and spread rice over the nori sheet so that it is loosely packed and approximately 10-13mm (half inch) thick, leaving a strip about 20mm clear of rice on the edge facing away from you.

6.You should be able to see the nori through the rice. The biggest mistake when making sushi is using too much rice and packing it down too firmly. The pressure applied when rolling will press everything together.

7.Along the edge closest to you, place a line of avocado, cucumber, a thin layer of carrot and pieces of chicken. Slowly fold the mat over, tucking the end of the nori to start the roll. Lift the mat and plastic wrap as you go. Continue rolling until you reach the end of the nori.

8.Brush the edge of the nori with a little rice wine vinegar or water and seal edge. 

9.Transfer to a new sheet of plastic wrap and refrigerate until you are ready to serve. Repeat with remaining ingredients.

10.To slice your sushi rolls, run your knife under cold water, a moist knife will prevent it sticking. Re-moisten the knife before you make each cut. First cut the roll in half, then cut each half into either thirds or quarters. Turn the pieces on end and arrange on a platter to serve.

Serve with light soy, pickled ginger and wasabi.

Alternative fillings are smoked or raw salmon.

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