Chicken Sushi

  • Preparation 20 minutes
  • Cooking 10 minutes
  • Serving(s) 4

Chicken Sushi

  • Preparation 20 minutes
  • Cooking 10 minutes
  • Serving(s) 4
  • 2 boneless chicken breasts Ferme des Voltigeurs
  • 50 ml (1/4 cup) teriyaki sauce
  • 750 ml (3 cups) cooked sushi rice
  • 30 ml (2 tbsp) seasoned rice vinegar
  • 4 sheets of nori (dried seaweed)*
  • Carrots, julienned
  • Cucumbers cut into julienne strips
  • Ripe mangoes, julienned
  • Spicy mayonnaise
  • Roasted sesame seeds
  • Wasabi (in small dabs)
  • Pickled ginger
  • Mince the chicken and marinate in a resealable bag with the teriyaki sauce for at least 1 hour in the refrigerator. Cook over medium heat until the internal temperature reaches 74°C (165°F). Remove from heat, let cool, then stir in the seasoned vinegar.
  • Place a sheet of nori on top of the bamboo mat**. Using a damp spoon, spread 1/4 of the rice in a strip on the sheet, leaving a 1.25 cm (1/2 inch) free border on the sides and 2.5 cm (1 inch) at the top and bottom. Dip the spoon in water regularly to make it easier to spread the rice.
  • Divide the carrots, cucumber, mango and chicken over the rice. Using the mat, roll the nori starting at the end closest to you, then moisten the top edge to seal the roll. Wrap in a plastic wrap (saran wrap) and refrigerate for 24 hours. Repeat for the other sushi.
  • Keep the plastic wrap on to slice the rolls. Cut the ends, then the roll into 6 or 8 pieces using a sharp knife. Remove the wrap, arrange the pieces on a plate and garnish with toasted sesame seeds. Serve with the wasabi, pickled ginger and soy sauce.
  • 2 boneless chicken breasts Ferme des Voltigeurs
  • 50 ml (1/4 cup) teriyaki sauce
  • 750 ml (3 cups) cooked sushi rice
  • 30 ml (2 tbsp) seasoned rice vinegar
  • 4 sheets of nori (dried seaweed)*
  • Carrots, julienned
  • Cucumbers cut into julienne strips
  • Ripe mangoes, julienned
  • Spicy mayonnaise
  • Roasted sesame seeds
  • Wasabi (in small dabs)
  • Pickled ginger
  • Mince the chicken and marinate in a resealable bag with the teriyaki sauce for at least 1 hour in the refrigerator. Cook over medium heat until the internal temperature reaches 74°C (165°F). Remove from heat, let cool, then stir in the seasoned vinegar.
  • Place a sheet of nori on top of the bamboo mat**. Using a damp spoon, spread 1/4 of the rice in a strip on the sheet, leaving a 1.25 cm (1/2 inch) free border on the sides and 2.5 cm (1 inch) at the top and bottom. Dip the spoon in water regularly to make it easier to spread the rice.
  • Divide the carrots, cucumber, mango and chicken over the rice. Using the mat, roll the nori starting at the end closest to you, then moisten the top edge to seal the roll. Wrap in a plastic wrap (saran wrap) and refrigerate for 24 hours. Repeat for the other sushi.
  • Keep the plastic wrap on to slice the rolls. Cut the ends, then the roll into 6 or 8 pieces using a sharp knife. Remove the wrap, arrange the pieces on a plate and garnish with toasted sesame seeds. Serve with the wasabi, pickled ginger and soy sauce.

Where can I find the ingredients?

  • * Sushi rice, seasoned rice vinegar, nori, wasabi and pickled ginger can be found in the Asian produce aisle of most major supermarkets and Asian specialty shops.
  • You can buy wasabi in a tube or powder and mix it with water.
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Sushi rolling mat

  • ** The mat allows the roll to be rolled more firmly. You can also roll the sushi by hand.
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Marinade

  • Marinate your chicken in the flavour of your choice to create your signature recipe.
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Tasting

  • Enjoy with pickled ginger, wasabi and soy sauce to enhance the flavour.
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