Ingredients
Equipment
Method
- First, let’s get that chicken marinated. In a bowl, combine the soy sauce, mirin, grated ginger, and minced garlic. Add the thinly sliced or diced chicken breast, mix well, and let it marinate for at least 15 minutes while you prepare everything else.
- Now for the sushi rice. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, typically 250g rice with 300ml water in a rice cooker or saucepan. Once cooked, let it steam for 10 minutes off the heat.
- While the rice is steaming, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt dissolve.
- Once the rice is ready, transfer it to a large, wide bowl. Pour the sushi vinegar over the rice and gently fold it in with a rice paddle or wooden spoon, being careful not to mash the grains. Fan the rice to cool it down quickly – this helps achieve that perfect sushi rice texture.
- Time for the star protein! Heat your gordon ramsay food (a non-stick pan) over medium-high heat with a touch of oil. Cook the marinated chicken until it’s beautifully browned and cooked through. If you prefer, shred the cooked chicken or keep it in slices. You can also mix it with a dollop of Japanese mayonnaise for extra creaminess!
- Arrange your cooled sushi rice, cooked chicken, julienned cucumber, avocado slices, sliced spring onions, and toasted sesame seeds (if using) on a platter. Have your nori sheets (cut in half) ready.
- To assemble your temaki, take half a nori sheet, place a small amount of rice on one corner, then add your chicken, cucumber, avocado, and spring onion. Roll it up into a cone shape, starting from the corner with the rice, and enjoy immediately!
Nutrition
Notes
For an extra kick, try adding a tiny bit of sriracha mayo to your chicken mixture. And remember, the key to great temaki is fresh ingredients, so don't skimp on the quality of your avocado and nori!