Ingredients: 1 roll

• 7 oz cooked white rice
• 2 Tbsp sushi vinegar
• 4.5 oz chicken thigh
• For Teriyaki sauce:
  – 2 tsp soy sauce
  – 1Tbsp mirin (sweet rice wine)
  – 2 tsp sake or white wine
• 1 tsp vegetable oil
• 1/2 medium size avocado, sliced
• 1 sheet sushi nori seaweed
• 1 Tbsp roasted sesame seeds
• 2 Tbsp Kewpie Mayonnaise
• 2 Tbsp Kewpie Deep Roasted Sesame Dressing

Directions

1. In a frying pan, heat oil and cook the chicken until fully cooked. Add all of the ingredients for the teriyaki sauce and cook it together for another minute.
2. In a bowl, mix the rice and vinegar. Cover a sushi rolling mat with plastic wrap. Lay a piece of nori seaweed and spread the rice/vinegar mixture evenly over the seaweed. Flip the entire nori/rice sheet over with the rice side facing down.
3. At the bottom of the sheet, place the chicken and avocado across lengthwise. Using your mat as a guide, carefully roll into a tight cylinder.
4. Remove the rolling mat. Sprinkle sesame seeds evenly over the roll. Cut into 6 to 8 pieces. Drizzle sauce, mayonnaise, and dressing. Serve immediately.