INGREDIENTS

  • 4 cups sushi rice
  • 2boneless skinless chicken breasts in teriyaki sauce, cooked
  • 2 tablespoons teriyaki sauce
  • 1 sheet nori

DIRECTIONS

  1. Cut teriyaki chicken into small chunks. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet.
  2. Place the chickent chunks lengthwise on the rice. Put a little bit of teriyaki sauce on top of the chicken.
  3. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.
  4. Cut the rolled sushi into bite-sized pieces.