Teriyaki Sushi Rolls



For the teriyaki chicken sushi rolls:

  • 500g chicken breast or thigh
  • 1/3 cup teriyaki marinade/sauce
  • 1 avocado, flesh only

 For the teriyaki tofu & vegetable sushi rolls:

  • 500g tofu, cut into 1cm strips
  • 1/3 cup teriyaki marinade/sauce
  • 1 carrot, cut into matchsticks
  • 1 cucumber, cut into matchsticks
  • 1 avocado, flesh only

For the rice:

  • 2 cups sushi rice
  • Pinch salt
  • 2 tbs rice vinegar

To serve:

  • 10 sheets nori
  • Soy sauce or tamari


  1. Combine chicken or tofu in a mixing bowl with teriyaki sauce and set aside to marinade.
  2. Rinse rice until water runs clear. Place rice into Micro Urban Large Base and fill with 1L of water. Cover with Rice Separator Insert and Rice Cover.  Place into microwave and cook at 900 watts for 15 minutes. Mix through salt and rice vinegar. Spread onto a tray to cool. Rinse and dry Micro Urban Large Base.
  3. Add water to Micro Urban Large Base and place on Large Shielded Colander. Add in chicken or tofu. Cover and place into microwave at 900 Watts for 20 minutes for the chicken, or 10 minutes for the tofu.
  4. Spread rice out onto nori sheets and add in tofu or chicken and remaining ingredients. Roll and cut into desired sized hand rolls. Dip into soy sauce or tamari as desired.