Irresistible Teriyaki Chicken Sushi Rolls in 6 Easy Steps

Name: Irresistible Teriyaki Chicken Sushi Rolls in 6 Easy Steps
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese Fusion
Ingredients: 1 cup sushi rice; 1 1/4 cups water; 2 tbsp rice vinegar; 1 tbsp sugar; 1/2 tsp salt; 2 boneless chicken fillets; 1/4 cup teriyaki sauce; 4 sheets nori; 1/2 cucumber, julienned; 1 avocado, sliced; 1 tbsp sesame seeds

By:

Christina R. Jones

June 9, 2025

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Oh my gosh, you have to try these teriyaki chicken sushi rolls! I’ll never forget the first time I made them – it was my twist on takeout night when I realized I had leftover teriyaki chicken and suddenly craved sushi. The sweet, sticky chicken paired with cool avocado and crisp cucumber wrapped in nori? Absolute magic. After dozens of test batches (my family didn’t complain about eating the “mistakes”), I perfected this Japanese-American fusion recipe that’s easier than you’d think. Forget expensive sushi restaurants – once you taste homemade rolls with that perfect balance of savory and sweet, you’ll be hooked just like I was!

Why You’ll Love These Teriyaki Chicken Sushi Rolls

Trust me, once you try these rolls, you’ll wonder why you ever ordered takeout! Here’s why they’re a total game-changer:

Crazy easy to make – No fancy sushi chef skills needed, just simple rolling and slicing
That perfect sweet-savory bite – The teriyaki glaze caramelizes on the chicken for insane flavor
Way better than plain veggie rolls – The chicken makes them hearty enough for a full meal
Impressive but approachable – Your friends will think you’re a kitchen genius (we’ll keep the secret)
Endlessly customizable – Add spicy mayo, swap veggies, or go crazy with toppings

Seriously, these rolls check all the boxes – delicious, fun to make, and totally Instagram-worthy!

Ingredients for Teriyaki Chicken Sushi Rolls

You won’t believe how simple the ingredient list is for these flavor-packed rolls! I’ve learned through trial and error that quality matters here – trust me, splurge on the good nori sheets. Here’s everything you’ll need:

1 cup sushi rice – rinsed until the water runs clear (this is non-negotiable for perfect sticky rice!)
1 1/4 cups water – for cooking the rice to tender perfection
2 tbsp rice vinegar – the secret weapon that gives sushi rice its signature tang
1 tbsp sugar – balances the vinegar’s acidity beautifully
1/2 tsp salt – just enough to enhance all the flavors
2 boneless chicken fillets – about 6 oz total, sliced thin after cooking
1/4 cup teriyaki sauce – my homemade version or your favorite store-bought brand
4 sheets nori – the roasted seaweed sheets that hold our masterpiece together
1/2 cucumber, julienned – seedless English cucumber works best for that crisp bite
1 avocado, sliced – perfectly ripe is key – should give slightly when pressed
1 tbsp sesame seeds – for that final gorgeous garnish (black or white both work!)

Pro tip from my many kitchen experiments: have all your ingredients prepped and ready before you start assembling. It makes the rolling process so much smoother when everything’s within arm’s reach!

Equipment You’ll Need

Don’t worry – you don’t need a fancy sushi chef’s toolkit for these rolls! Here’s what I always grab from my kitchen:

Bamboo rolling mat – My trusty $5 mat from the Asian market makes perfect rolls every time
Very sharp knife – A chef’s knife that glides through rolls without squishing them
Medium saucepan – For cooking that perfect sticky rice
Mixing bowl – Where the magic happens when seasoning the rice
Cutting board – Preferably one with a groove to catch juices

That’s it! See? No intimidating equipment – just basic tools you probably already own.

How to Make Teriyaki Chicken Sushi Rolls

Preparing the Sushi Rice

Okay, here’s where the magic starts! Rinse that sushi rice like your roll’s life depends on it – I do 3-4 rinses until the water runs completely clear. This removes excess starch so your rice gets beautifully sticky without being gummy. Cook it with the water in your saucepan (trust me, that 1:1.25 rice-to-water ratio is perfect). Meanwhile, mix the rice vinegar, sugar and salt in a small bowl until dissolved. When the rice is done, transfer it to your mixing bowl and gently fold in the vinegar mixture while it’s still warm – this helps the flavors absorb evenly. Let it cool for about 10 minutes until it’s just warm to the touch. Pro tip: I sometimes fan the rice with a piece of cardboard to speed up cooling while keeping that perfect sticky texture!

Cooking the Teriyaki Chicken

While the rice cools, let’s make that glorious teriyaki chicken! Heat a pan over medium and cook your chicken fillets for about 4-5 minutes per side until they’re just cooked through. Now pour that teriyaki sauce over them – ohhh that sizzle! Keep cooking for another minute or two until the sauce thickens into a shiny glaze that coats every inch. Transfer the chicken to a cutting board and let it rest for 5 minutes (this keeps all those juicy flavors locked in). Slice into thin strips against the grain – this makes each bite tender instead of chewy. The smell right now? Absolutely heavenly!

Assembling the Sushi Rolls

Time for the fun part! Lay your bamboo mat on the counter with a nori sheet on top (shiny side down). With slightly damp hands, grab a handful of rice and spread it evenly over the nori, leaving about an inch bare at the top – this is your “glue” for sealing the roll. Arrange your chicken strips, cucumber and avocado in a neat line across the center. Now comes the satisfying part: lift the edge of the mat closest to you, tuck it over the filling, and roll forward while applying gentle pressure. Give it one last squeeze to seal – don’t worry if it’s not perfect, mine looked disastrous the first time too!

Slicing and Serving

Here’s my secret weapon for picture-perfect slices: a sharp knife dipped in warm water and wiped clean between cuts. Slice your roll into 6-8 even pieces with one confident motion – sawing back and forth will just smash your beautiful creation. Arrange them on a plate with the pretty swirl sides up, sprinkle with sesame seeds, and voila! You just made restaurant-quality sushi rolls at home. The contrast of the warm teriyaki chicken against the cool avocado? Pure bliss in every bite!

teriyaki chicken sushi rolls - detail 1

Tips for Perfect Teriyaki Chicken Sushi Rolls

After making these rolls more times than I can count (my family’s obsessed!), I’ve picked up some game-changing tricks:

Rice temperature matters – Warm rice sticks better but hot rice will melt your nori! Aim for slightly warmer than room temp.
Handle nori like delicate paper – It crisps up fast! Keep unused sheets wrapped in plastic until ready to use.
Slice with confidence – One quick motion with a wet knife gives clean cuts. Hesitation leads to squished rolls!
Don’t overstuff – About 1/4 cup filling per roll is the sweet spot. Too much and you’ll have a sushi burrito!

My biggest lesson? Relax! Even “ugly” rolls taste amazing – just call them “rustic” and dig in!

Ingredient Substitutions & Variations

Oh, the possibilities! One of my favorite things about these rolls is how easily you can mix things up. Vegetarian? Swap the chicken for crispy tofu cubes – just toss them in teriyaki sauce the same way. Out of sushi rice? Short-grain brown rice works in a pinch (though it won’t be quite as sticky). Feeling adventurous? Add a drizzle of spicy mayo or sprinkle of tempura crumbs before rolling. My neighbor swears by adding thin mango slices for a sweet twist – and you know what? It’s delicious!

Serving Suggestions

Listen, presentation is half the fun with these rolls! I love arranging them artfully on a platter with little bowls of soy sauce for dipping (low-sodium if you’re watching salt). A side of pickled ginger cleanses your palate between bites – that pink stuff you get at sushi restaurants? Yep, that’s the one! When I really want to impress, I’ll serve them with miso soup – the savory broth makes the perfect companion. These rolls are surprisingly filling – two per person makes a great appetizer, while 3-4 rolls can be a full meal. Just don’t be surprised when everyone asks for seconds!

Storing and Reheating

Here’s the deal – these rolls taste best fresh, but if you must store them, wrap tightly in plastic and refrigerate for up to 2 days. Whatever you do, don’t microwave them! The rice turns gummy and the nori gets soggy. Instead, let them come to room temperature for about 20 minutes – the flavors will still be amazing!

Teriyaki Chicken Sushi Rolls Nutrition Information

Okay, let’s talk numbers – but remember, these are estimates that can change depending on your exact ingredients (like how generous you are with that teriyaki glaze!). Per one scrumptious roll, you’re looking at:

320 calories – Perfect for a satisfying meal
18g protein – Thanks to that juicy chicken
45g carbs – Mostly from that wholesome sushi rice
8g fat – The good kind from avocado and sesame seeds
3g fiber – Between the cucumber and avocado

Not too shabby for something that tastes this indulgent, right? And hey, you’re getting way more nutrients than takeout sushi swimming in mayo!

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about these rolls! Here are the ones that pop up most often:

“Can I use store-bought teriyaki sauce?”
Absolutely! I won’t tell if you grab your favorite bottle – though I do encourage trying my homemade version when you’ve got time. Just look for one without high fructose corn syrup for the best flavor.

“Why do my rolls fall apart?”
Ah, the classic sushi struggle! Usually it’s one of three things: rice wasn’t sticky enough (rinse it well!), you overfilled the nori, or didn’t roll tightly enough. My trick? Press firmly with the bamboo mat after each roll turn.

“How do I prevent soggy nori?”
Work quickly once you spread the rice! The moisture from warm rice starts softening nori fast. Also, eat them within a few hours – they’ll never be as crisp as day-old takeout sushi (which, let’s be honest, isn’t ideal either).

“Can I make these ahead for a party?”
You can prep components separately (rice, chicken, veggies) but assemble max 2 hours before serving. Cover rolls with a damp towel to prevent drying out. Trust me, the “oohs” when you slice them fresh are worth it!

“What if I don’t have a bamboo mat?”
No worries! A clean kitchen towel covered with plastic wrap works in a pinch. Just roll gently and use the plastic to help shape everything. Not quite as easy, but still totally doable!

Ready to Make Teriyaki Chicken Sushi Rolls?

What are you waiting for? Grab that bamboo mat and let’s get rolling! I’d love to hear how yours turn out – tag me in your sushi masterpieces or leave a comment below. Happy rolling, friend!