Teriyaki chicken sushi handrolls

Making these timeless teriyaki handrolls is less daunting than it seems. Just follow these comprehensible steps to sushi success!

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Hey everyone, I hope you're having an amazing day today. Hello everybody, it is me again, Dan, standard to my recipe page. Today, I will be in you a way to prepare a distinctive dish, Teriyaki chicken sushi handrolls. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To begin when this recipe, we must prepare a few components. You can cook Teriyaki chicken sushi handrolls using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Teriyaki chicken sushi handrolls:

1. 1 cup sushi rice
2. 1/4 cup sushi seasoning (see note)
3. 500g Lilydale Definite Range Chicken Breast
4. 1/3 cup teriyaki marinade
5. 2 tsp vegetable oil
6. 8 nori sheets, quartered
7. 2 tsp wasabi bonding agent
8. 6 green onions, cut into 5cm lengths
9. 100g snow pea sprouts, trimmed

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Instructions to make Teriyaki chicken sushi handrolls:

1. Rinse and drain rice 3 grow old or until water runs clear. Place rice in a strainer. Drain for 10 minutes.
2. Place rice and 1 cup Cool water in a saucepan exceeding medium heat. Cover and bring to the boil. shorten heat to low. Simmer, covered, for 12 minutes or until rice has absorbed water. separate from heat. Stand, covered, for 10 minutes. Transfer to a large ceramic dish. disturb stirring rice subsequent to a plastic spatula to break occurring lumps. Gradually grow seasoning while lifting and turning rice until rice is going something like for cold.
3. Meanwhile, put in chicken and marinade in a glass or ceramic bowl.
4. Heat oil in a large frying pan beyond high heat. Cook chicken for 6 minutes each side or until browned and cooked through. Transfer to a plate. Cut into 1cm-thick slices.
5. Place 1 piece of nori, shiny-side down, across palm of hand.
6. Using damp fingers, press a rounded teaspoon of rice along centre of nori.
7. Dab a little wasabi in this area rice. layer in the manner of chicken, onion and sprouts. Fold exceeding nori sheet to form a cone shape. Repeat in the impression of fixed ingredients to make 32 rolls.

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