Teriyaki Chicken and Cucumber Cones
- 2 cups sushi rice, cooked as per packet
- 3 Tbsp rice vinegar
- 1½ Tbsp sugar
- ¼ tsp salt
- ½ cup soy sauce
- 2 Tbsp brown sugar
- ½ tsp ground ginger
- 2 Tbsp rice vinegar, extra
- 1 clove of garlic
- 2 Tbsp tomato sauce
- ¼ tsp black pepper
- 1 Tbsp oil
- 200 g chicken breast, sliced into long strips
- 2 nori sheets
- 1 small cucumber, sliced into long thin strips
Combine 3Tbsp vinegar, sugar and salt in a small pot. Combine until the sugar has dissolved. Sprinkle over rice and cut through with a wooden spoon. Break up any lumps and ensure the vinegar is evenly distributed. Set aside to cool.
Teriyaki Marinade Method:
Combine soy sauce, brown sugar, ground ginger, 2Tbsp rice vinegar, garlic, tomato sauce, black pepper and pour over sliced chicken. Cover and place into fridge for at least 20 minutes. If you’re pressed for time, you can use store-bought marinade.
Heat the oil and fry the chicken over a high heat. Reserve a little marinade to baste during cooking. This should only take a couple of minutes to cook through. It will begin to caramalise quickly, watch carefully and careful not to overcook. Remove, drain and set aside to cool. Take one sheet of Nori and slice into even quarters.
Lay on the bench and place rice over the sheet. Not too thick as it will be too hard to roll. Take a piece of cucumber and lay it in the middle along with a strip of chicken. Pick up and roll into a cone shape. The nori will stick with a little water along the edge, press to join. These can be made the night before and kept in an airtight container for the morning.