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Teriyaki Chicken Cucumber Sushi
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Teriyaki Chicken Cucumber Sushi

30 minServes 2Nutri-Score B€€
from @recipesbyvictoria25 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken breast (cut into strips)Meat250 g
  • cucumber (halved lengthwise and hollowed out)Produce2 pieces
  • teriyaki saucePantry60 ml
  • soy saucePantry15 ml
  • honeyPantry15 ml
  • garlic (minced)Produce1 piece
  • sesame oilPantry10 ml
  • cooked rice (cooked and cooled)Grains200 g
  • sesame seedsNuts & seeds5 g
  • spring onion (sliced)Produce1 piece

per serving

Nutrition

329kcal

Carbs
31 g
Proteins
31 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  1. Cook the teriyaki chicken

    • Heat the sesame oil in a frying pan and cook the chicken strips until golden.
    • Add the garlic, teriyaki sauce, soy sauce and honey, then simmer until the sauce thickens and coats the chicken.
    Step 1

  2. Prepare the cucumber

    • Halve the cucumbers lengthwise and scoop out the seeds to create hollow boats.
    Step 2

  3. Assemble the sushi

    • Fill the cucumber halves with the cooked rice, then add the teriyaki chicken.
    • Sprinkle with sesame seeds and spring onion.
    Step 3

  4. Slice and serve

    • Cut the filled cucumbers into bite-sized pieces and serve.
    Step 4
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