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Teriyaki chicken sushi roll
INGREDIENTS:
| 2 cups Japanese rice | 1 carrot | MARINADE: |
| 2.5 cups water | 1 cucumber | 1 tsp salt |
| 3 tbsp rice wine vinegar | 2 chicken fillets (cut into strips) | Some crushed black pepper |
| Some nori | Some black and white sesame seeds (fried) | 3 tbsp Teriyaki sauce |
| Some Perilla |
PREPARATION STEPS:
1. Marinate the chicken strips. Preheat the induction hob and pan to PerfectFry Level 4 heat. Add oil to the pan and follow with the chicken, pan-fry until golden and cooked. Set aside.
2. Put carrot into Bosch food processer and julienne. Cut cucumber into slices. Set aside.
3. Put sushi rice and water into a steam tray. Place in 100℃ steam oven and steam for about 30 minutes. Take the rice out of the steam oven, mix the rice wine vinegar and sesame seeds into it. Set aside to cool.
4. Lay a piece of nori on a sushi mat. Spread rice on top of the nori and press evenly. Lay cucumber, carrot, chicken and Perilla across the rice. Roll the mat to make a tight roll.
5. Cut the roll into slices and serve.
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