1 nori sheet
1 spring onion, finely chopped
½ small chicken breast
Soy sauce, to taste
Sweet mirin, to taste
Sugar, to taste
Mixed salad leaves
½ small cucumber, sliced lengthways
FOR THE SUSHI RICE
2 cups rice
2 tbsp vinegar
2 to 3 tbsp salt
2 tbsp sugar
1. To make the sushi rice: boil the rice with the vinegar, salt and sugar until cooked through and slightly sticky. A rice cooker is best. Set aside to cool.
2. To prepare the teriyaki chicken: slice the chicken breast and marinate it in a mix of soy sauce, sweet mirin and a pinch of sugar for a couple of hours in the fridge, then cook in a frying pan over medium heat. Set aside to cool.
Spread the rice evenly onto a nori sheet and press down into a compact layer.
Sprinkle with finely chopped spring onions and turn over.
Top with the mixed salad greens, chicken and cucumber, and drizzle with sesame oil.
Roll using your sushi mat to retain the cylindrical shape and press down to seal the edges.
Wet your knife to prevent sticking and slice into even pieces, discarding the ends.