Teriyaki Chicken Roll

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


  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.
Kewpie Deep-Roasted Sesame Dressing (12oz)