This Teriyaki Chicken Sushi Roll is a perfect fusion of sweet, savory, and fresh. I use tender chicken glazed in a rich teriyaki sauce, combined with crisp cucumber, creamy Japanese mayonnaise, and perfectly seasoned sushi rice. It’s a great option when I’m craving sushi without the seafood, and it’s always a hit with guests.
Why You’ll Love This Recipe
I love this recipe because it brings sushi into a whole new realm. It’s flavorful, family-friendly, and surprisingly easy to prepare. The sweet and savory teriyaki chicken is comforting, while the fresh cucumber and tangy rice balance everything out. Whether I’m making a quick dinner or prepping an appetizer for a get-together, this roll always impresses.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sushi Rice:
1 cup sushi rice
1 tablespoon rice vinegar
1 tablespoon sugar
Teriyaki Chicken:
400 g (1 large) chicken breast, sliced thinly into strips
1/2 cup mirin
3 tablespoons soy sauce (or tamari for gluten-free)
1–2 tablespoons sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon olive oil
Extras:
3 sheets nori seaweed
1/2 cucumber, cut into strips
soy sauce
Japanese mayonnaise (kewpie)
directions
I start by rinsing the sushi rice in cold water until it runs clear, then cook it according to package directions or in a rice cooker. Once cooked, I transfer it to a bowl and stir in the rice vinegar and sugar. I cover it and let it cool.
To prepare the chicken, I mix mirin, soy sauce, sugar, garlic, and ginger in a medium bowl with the chicken strips. I heat olive oil in a frying pan over medium heat, then cook the chicken until browned and fully cooked through. I make sure not to burn the sauce because of the sugar content. Once done, I let the chicken cool.
To roll, I place a nori sheet (shiny side down) on a bamboo sushi mat. I wet my fingers and evenly spread a layer of sushi rice over the nori, leaving a 1-inch gap at the top. Then I lay out some chicken and cucumber horizontally near the bottom, and squeeze on a few lines of Japanese mayonnaise.
Using the bamboo mat, I roll the sushi away from me, applying gentle pressure for a tight roll. I wet the edge of the nori to seal it. I either serve the roll immediately or refrigerate it for 1–2 hours. To serve, I cut the roll into bite-sized pieces with a sharp knife and plate them with soy sauce and more mayonnaise.
Servings and timing
Servings: 24 sushi pieces
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 102 kcal per piece
storage/reheating
I store leftover sushi rolls in an airtight container in the fridge for up to 2 days. I don’t recommend reheating sushi, but I enjoy the rolls cold the next day. If needed, I refresh them with a little extra soy sauce or mayonnaise on the side.
FAQs
Can I make this sushi roll ahead of time?
Yes, I often roll them up a few hours ahead and store them in the fridge. Just slice before serving to keep them fresh.
What if I don’t have a bamboo mat?
I’ve used parchment paper or plastic wrap in a pinch—they help guide the roll without sticking.
Can I use a different protein?
Definitely. I sometimes swap the chicken with cooked tofu, beef, or even egg for a vegetarian twist.
Is it possible to make this gluten-free?
Yes, I use tamari instead of soy sauce and ensure my other ingredients are gluten-free.
How do I prevent the rice from sticking to my hands?
I always wet my fingers before handling the rice, which keeps it from sticking too much.
Can I use store-bought teriyaki sauce?
Yes, if I’m short on time, I’ll use a good-quality bottled teriyaki sauce instead of making it from scratch.
What type of rice should I use?
I use short-grain sushi rice because it has the perfect stickiness for rolling.
How do I cut the sushi without squishing it?
I use a very sharp knife and wipe it with a damp cloth between slices to get clean cuts.
What can I serve with these sushi rolls?
I like to pair them with miso soup, edamame, or a simple seaweed salad.
Can I freeze these rolls?
I don’t recommend freezing sushi rolls, especially those with cucumber, as they lose their texture after thawing.
Conclusion
These Teriyaki Chicken Sushi Rolls are one of my favorite ways to enjoy sushi at home. They’re packed with flavor, easy to customize, and a great alternative for those who prefer cooked fillings over raw fish. I always come back to this recipe when I want something impressive yet approachable.
Print
Teriyaki Chicken Sushi Roll
- Total Time: 35 minutes
- Yield: 24 sushi pieces
Description
A delectable fusion of Japanese flavors, these Teriyaki Chicken Sushi Rolls feature sweet and savory glazed chicken, crisp cucumber, and fluffy seasoned sushi rice, all wrapped in nori. Perfect for sushi lovers and those who prefer non-seafood options, this crowd-pleasing dish is ideal for parties or a fun home dinner.
Ingredients
Sushi Rice:
1 cup sushi rice
1 tbsp rice vinegar
1 tbsp sugar
Teriyaki Chicken:
400 g (1 large) chicken breast, sliced thinly into strips
1/2 cup mirin
3 tbsp soy sauce (use tamari for gluten-free)
1–2 tbsp sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp olive oil
Extras:
3 sheets nori (seaweed)
1/2 cucumber, cut into strips
Soy sauce, for dipping
Japanese mayonnaise (Kewpie), for drizzling
Instructions
Prepare the Sushi Rice:
Rinse the sushi rice in cold water until the water runs clear.
Cook rice according to package instructions or in a rice cooker.
Transfer cooked rice to a bowl, mix in rice vinegar and sugar, then set aside to cool.
Make the Teriyaki Chicken:
In a bowl, combine sliced chicken with mirin, soy sauce, sugar, garlic, and ginger.
Heat olive oil in a pan over medium heat.
Sauté chicken until browned and cooked through, stirring occasionally. Be careful not to burn the sauce.
Remove from heat and allow to cool.
Assemble the Sushi Rolls:
Place a sheet of nori (shiny side down) on a bamboo sushi mat.
With wet fingers, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
Arrange chicken and cucumber strips horizontally over the rice.
Drizzle 1–2 lines of Japanese mayonnaise on top.
Carefully roll up the sushi using the bamboo mat, applying gentle pressure.
Moisten the top edge with water to seal the roll.
Slice into 8 equal pieces with a sharp knife.
Serve:
Arrange on a plate and serve with soy sauce and extra mayo on the side.
Best enjoyed fresh or chilled for 1–2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
