Servings: 6 rolls
Author: Marv
Print Recipe


  • About 3-4 cups of freshly-cooked sushi rice
  • 6 small sheets of toasted nori
  • 1 ripe avocado (cut into slices)
  • 1/2 cup fresh spinach leaves (stems picked)

Chicken teriyaki

  • 5-6 oz chicken thigh , cut into strips
  • 2 Tbsp teriyaki sauce
  • 1 Tbsp oil

To serve:


Preparing chicken teriyaki:

  • Marinade the chicken in teriyai sauce for about 15 minutes. Set the broiler to high. Get a baking sheet ready and line with aluminum foil. Place the chicken on the baking sheet and broil for about 3-4 minutes on each side. Remove and place on a bowl with its cooking juice. Let them cool completely

Rolling the sushi:

  • Divide the rice, chicken slices, avocado and spinach leaves into 6 equal portions to make 6 rolls. Place one sheet of nori on the bamboo mat with the longest end toward you. Wet your hands and spread one rice portion onto the nori sheet, leaving about 3/4 inch of nori visible at the end farthest from you
  • Spread the mayonnaise onto the rice at the end near you. Lay the spinach leaves on top of the mayonnaise in a line. Next, lay the chicken on top of the spinach leaves in a line and then the avocado
  • Fold the mat over, starting at the end where the ingredients are, and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gently until you have finished the roll. Moisten the end with water to seal the roll closed
  • Use a very sharp and wet knife to cut the roll into 4-even pieces and place on a serving platter. Serve with soy sauce, wasabi paste and some pickled ginger


Please refer to how to prepare the sushi rice here