Japanese teriyaki chicken hand rolls are easy to make and are perfect for an easy lunch or snack on the run. You can also cut them in bite sized pieces and use them as canapé for easy entertaining.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

teriyaki chicken hand rolls

• 4 chicken tenderloins, each cut in 4 thin strips lengthways
• 3 tablespoons teriyaki marinade
• 1 tablespoon sesame oil
• 1 Lebanese cucumbers cut in thin batons
• 2 large carrots, peeled and cut in batons
• 1cup sushi rice cooked following pack instructions
• 1 pack nori sheets for sushi
• 3 to 4 tablespoons sushi rice wine

to serve

• Japanese soy for dipping
• wasabi
• Japanese style pickled ginger

teriyaki chicken hand rolls method

Cook the sushi rice following the pack instructions, sprinkle with sushi vinegar (add more of less vinegar to suit your personal taste) and allow to cool.

In a small frying pan on a medium heat add the sesame oil and fry the tenderloins until they’ve just changed colour. Add the teriyaki sauce and cook stirring all the time until the sauce has reduced and the chicken is dark brown. Remove from the heat and allow to cool.

When the rice and chicken have cooled, roll your hand rolls. Place the nori sheets one at a time, shiny side down on either a bamboo sushi mat or a double layer of baking paper. Spread a thin even layer of sushi rice over the bottom half of the nori sheet allowing a couple of centimeters clear at the end of the nori.

Arrange strips of the teriyaki chicken cucumber and carrot across the middle of the sushi rice with the ends overhanging, add a thin wipe of wasabi if you like it. Wet the bare end of the nori and using the mat to lift the end of the nori closest to you and roll into a tight log. Cut in half and arrange on a serving plate. Repeat until all the rice is used up. Cover with cling film and refrigerate for about 30 minutes before serving to allow the nori to soften slightly. Serve chilled with Japanese soy and wasabi for dipping and pickled ginger.

Makes 8. Preparation time 20 minutes. Cooking time 25 minutes