Spring-Roll-Sushi-withTeriyaki-Chicken

Easy Spring Roll Sushi With Teriyaki Chicken

Wow! How did it get to be September already? The kids are back in school, the temperatures are cooling down… wait it’s the hottest week we have had all summer here in western Wisconsin. That’s  fine by me. The longer we can put off the inevitable -30° and 2 feet of snow the better. Well it’s hot to us Wisconsinites. The hottest temperature recorded this summer is 90°. Yeah, not very hot, I know. I prefer the heat over cold. Not very many people around here agree with me. They always say “you can always put on more clothes”. Anyways…

I’m still in the summer kind of mood. These sushi spring rolls are perfect for an easy summer weeknight dinner. I started by marinating some chicken in soy sauce and orange juice for a few hours. I cooked the chicken, made the rice, chopped up the veggies, and made the two sauces. You can use any vegetables that you like. I used carrots, dikon, green onions, and avocado. I hope you give this a try. :)


Easy Spring Roll Sushi With Teriyaki Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8 spring roll wrappers
  • 1 large bowl filled half way with water
  • For the sushi rice
  • 2 cups sushi rice
  • 2 cups water
  • 2 tablespoons rice wine vinegar
  • 1½ tablespoons sugar
  • 2 teaspoons mirin
  • 2 teaspoons salt
  • For the chicken
  • 4 medium-small boneless skinless chicken breast
  • ½ cup soy sauce
  • 1 cup orange or pineapple juice
  • 1 garlic clove
  • 2 tablespoons olive oil
  • For the veggies
  • 2 carrots peeled and cut into matchstick sized pieces
  • 1 small dikon cut into matchstick size pieces
  • 2 green onions cut into matchstick sized pieces
  • 1 avocado cut into ⅛" sized pieces
  • For the teriyaki sauce
  • 1 teaspoon sesame oil
  • 1 garlic glove
  • 1 piece of peeled ginger about the size of the garlic clove
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 1 tablespoon mirin
  • For the spicy mayo
  • ½ cup mayo
  • 1 tablespoon sriracha
  • 1 tablespoon honey
Instructions
  1. Marinade the chicken by placing the breast in a large ziploc bag. Add the garlic clove, soy sauce, and juice. Marinade in the fridge for 4-8 hours.
  2. For the rice. Add the water to a medium sized pot and bring to a simmer. Add the rice and stir. Reduce heat to very low and cover for 20 minutes. While the rice is cooking add the vinegar, sugar, mirin, and salt to a small pot and heat until the sugar dissolves. After the rice cooks for 20 minutes turn off the heat and leave covered for 10 minutes. Then transfer to a cookie sheet and pour over the vinegar and sugar mixture. Stir and break up the rice for a few minutes. Stir and flip over the rice a couple times until cool.
  3. Take the chicken out of the bag and pat dry with a paper towel. Heat olive oil in a skillet on medium-high heat. Add the chicken, flip after 5 minutes and cook until the internal temperature of the chicken reaches 160°. Set aside and let cool. After cooled cut with the grain into ½ inch size long strips.
  4. Chop the veggies
  5. For the teriyaki sauce. Add sesame oil to a medium sized pot and saute the garlic and ginger on medium heat for 1 minute. Then add the soy sauce, sugar, and mirin and reduce heat to low and cook until mixture thickens to a syrup like consistency. Note:(this will thicken a lot more once it has cooled.)
  6. For the mayo. Combine all ingredients and stir to combine.
  7. Putting it all together. Place one spring roll wrapper in the bowl of water for 15 seconds. then place that on a damp towel. Spread the rice onto the wrapper with your fingers and pat down so that the rice is 1 inch back from the edge all the way around. In the middle place the chicken and the desired amount of veggies. Begin to roll up tight , but not to tight and place on a piece of plastic wrap. Roll in plastic wrap and twist both ends together. Place in the fridge while rolling the rest of the rolls. Take a roll one at a time out of the fridge. Remove the plastic wrap and slice with a very very sharp knife into one and a half inch size pieces. Place on a plate and drizzle the teriyaki sauce and spicy mayo.

 

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