Chicken Teriyaki Maki

Directions

1. In a saucepan on a low heat, mix together the soy sauce, mirin, cooking sake, 1 tbsp sugar and ginger - simmer for 5 minutes and set aside.
2. Slice the Chicken Breats into thin strips and cook in a pan over medium heat until fully cooked, about 5-7 minutes.
3. Add the Teriyaki Sauce to pan and cook for another 2 minutes until the chicken is well coated. Remove from heat and let cool.
4. In a small bowl, mix the Rice Vinegar, 2 tbsp Sugar, and Salt until dissolved and fold into the rice.
5. Cut the Cucumber and Avocado into thin strips.
6. Assemble the Sushi.
7. Place a Nori Sheet shiny side down on a bamboo sushi mat and spread a thin layer of sushi rice over the nori, leaving a 2cm border at the top edge.
8. Lay a few strips of Teriyaki Chicken, Cucumber, and Avocado across the centre of the rice.
9. Roll the sushi tightly using the mat, starting from the bottom edge.
10. Wet the top border with a little water to seal the roll and repeat the remaining ingredients.
11. Use a sharp knife to slice each roll into 6-8 pieces.
12. Serve with Soy Sauce, Pickled Ginger, and Wasabi.