Teriyaki Chicken Sushi

Method

1. Add the chicken thighs to a bowl and coat with the teriyaki marinade. If possible, leave to sit in the fridge for at least one hour.
2. Put a frypan over medium heat and add the oil. Put the chicken thighs in the pan and cook, turning, for 15-20 minutes or until firm and cooked through.
3. When the chicken is fully cooked, remove it from the heat. Once it has stopped steaming, place it in the fridge to cool completely.
4. Put the sushi rice in a sieve and rinse it under cold running water until it runs clear (this will help to remove any excess starch).
5. Place the rice and water in a large covered saucepan over high heat. Bring to the boil, then reduce heat and cook, covered, for 12 minutes or until all the water is absorbed. Leave the lid on, but remove from the heat and leave to sit for 10 minutes.
6. Combine the vinegar, sugar and salt in a small bowl.
7. Transfer the rice to a large bowl, preferably glass or plastic. Use a large spoon to break up any lumps of rice while gradually adding the vinegar mixture. Continue folding rice until it has cooled.
8. Slice the cooled chicken into strips.
9. Lay out a bamboo sushi mat on clean bench space, with the slats sitting horizontally to you. Place a nori sheet shiny-side down on the mat and carefully spread the rice over the nori sheet. Be sure to leave a small border (about the width of your thumb) on the edge furthest away from you.
10. Lay the fillings (chicken, cucumber, carrot) in a line along the centre of the rice, then carefully roll the mat over to enclose the rice and filling. Use a small amount of water to seal the end of the nori to the roll.
11. Repeat for the rest of the ingredients.
12. Use a sharp knife (this will make it easier!) to cut each roll into rounds about 1 ½ centimetres thick.