This recipe is fun to make and packed with flavor. The juicy teriyaki chicken pairs perfectly with slightly tangy sushi rice and crunchy vegetables. It’s customizable, great for sharing, and a fantastic way to enjoy sushi at home without needing raw fish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sushi rice
Nori sheets
Chicken breast or thighs
Soy sauce
Brown sugar or honey
Mirin or rice vinegar
Garlic
Ginger
Cornstarch (optional, for thickening)
Cucumber (cut into strips)
Carrot (julienned)
Avocado (sliced)
Sesame seeds
Salt
Optional mayonnaise or spicy mayo
Directions
Cook the sushi rice according to package instructions. Season it with rice vinegar and a pinch of salt, then let it cool to room temperature.
Prepare the teriyaki sauce by mixing soy sauce, brown sugar or honey, mirin, garlic, and ginger.
Cook the chicken in a pan until fully cooked, then add the teriyaki sauce and simmer until thickened and glossy. Slice the chicken into strips.
Place a sheet of nori on a bamboo sushi mat.
Spread an even layer of sushi rice over the nori, leaving a small border at the top.
Arrange strips of teriyaki chicken, cucumber, carrot, and avocado across the center.
Roll the sushi tightly using the mat, sealing the edge with a little water.
Slice into bite-sized pieces using a sharp knife.
Sprinkle with sesame seeds and drizzle with optional mayonnaise if desired.
Serve immediately.
Servings and timing
Servings: 4 (about 6–8 rolls)
Prep time: 30 minutes
Cook time: 20 minutes
Total time: about 50 minutes
Variations
Use brown rice or cauliflower rice for a different base.
Add cream cheese for a richer roll.
Make hand rolls instead of traditional sushi rolls.
Use grilled chicken for a smoky flavor.
Add pickled vegetables for extra tang.
Storage/Reheating
Sushi is best eaten fresh, but leftovers can be stored in the refrigerator for up to 24 hours.
Keep tightly wrapped to prevent the rice from drying out.
Do not reheat, as it will affect the texture of the rice and vegetables.
FAQs
Can I use store-bought teriyaki sauce?
Yes, it’s a convenient option and works well.
Do I need a sushi mat?
It helps, but you can roll sushi using parchment paper or a clean towel.
Can I use leftover chicken?
Yes, just coat it in teriyaki sauce before using.
What rice works best?
Short-grain sushi rice is ideal for the right texture and stickiness.
Can I make this ahead of time?
It’s best made fresh, but you can prep the ingredients in advance.
Is this sushi raw?
No, it uses cooked chicken, making it beginner-friendly.
How do I cut sushi neatly?
Use a sharp knife and wipe it clean between cuts.
Can I make it spicy?
Yes, add spicy mayo or chili sauce.
What can I serve with this?
Serve with soy sauce, pickled ginger, or wasabi.
Can I make it vegetarian?
Yes, replace chicken with tofu or extra vegetables.
Conclusion
Teriyaki Chicken Sushi is a fun and flavorful dish that brings together sweet, savory, and fresh elements in every bite. It’s easy to customize and perfect for enjoying homemade sushi with family and friends.
Teriyaki Chicken Sushi is a fresh and flavorful fusion dish made with tender teriyaki chicken, seasoned sushi rice, crisp vegetables, and nori. This easy homemade sushi recipe is perfect for beginners, offering a delicious balance of sweet, savory, and crunchy textures without using raw fish.
Author:Catherine
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:6–8 rolls (serves 4)
Category:Main Course
Method:Stovetop + Rolling
Cuisine:Japanese-Inspired
Diet:Gluten Free
Ingredients
Sushi rice
Nori sheets
Chicken breast or thighs
Soy sauce
Brown sugar or honey
Mirin or rice vinegar
Garlic (minced)
Ginger (grated)
Cornstarch (optional, for thickening)
Cucumber (cut into strips)
Carrot (julienned)
Avocado (sliced)
Sesame seeds
Salt
Optional: mayonnaise or spicy mayo
Instructions
Cook sushi rice according to package instructions. Season with rice vinegar and a pinch of salt, then let cool to room temperature.
In a bowl, mix soy sauce, brown sugar or honey, mirin, garlic, and ginger to make the teriyaki sauce.
Cook chicken in a pan until fully cooked. Add the sauce and simmer until thickened and glossy. Slice into strips.
Place a sheet of nori on a bamboo sushi mat.
Spread an even layer of sushi rice over the nori, leaving a small border at the top.
Arrange teriyaki chicken, cucumber, carrot, and avocado across the center.
Roll tightly using the mat, sealing the edge with a little water.
Slice into bite-sized pieces with a sharp knife.
Sprinkle with sesame seeds and drizzle with mayonnaise if desired.
Serve immediately.
Notes
Use short-grain sushi rice for the best texture and stickiness.Keep hands slightly wet when handling rice to prevent sticking.A sharp knife ensures clean sushi slices—wipe between cuts.Customize with tofu or extra vegetables for a vegetarian version.Best enjoyed fresh for optimal flavor and texture.
