Chicken and Leek Rice Wrap
By Kikkoman
Published on 22 March 2019
Try
this take on traditional sushi with Kikkoman Teriyaki BBQ sauce with Honey.
Chicken and leeks make a great filling for this rice roll recipe - ideal for
lunch or as a tasty snackTime and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 300 g of japanese sushi rice
- 4 sheets of nori
- 1 tbsp of vegetable oil
- 2 whole of leeks, (Sliced)
- 2 whole of skinless chicken breasts, (Sliced Thinly)
- 1 large of garlic clove, (Crushed)
- 6 tbsp of kikkoman teriyaki bbq sauce
- 1 whole of carrot, (Peeled and Grated)
- 2 tsp of toasted sesame seeds
- 1 handful of fresh spinach leaves
Method
Step 1
Wash the sushi rice until water runs clear.Step 2
Place in a heavy based pan and add 330ml of water. Bring to the boil and cover. Once bubbling turn down the heat as low as possible and cook for 12 minutes.Step 3
After 12 minutes turn the heat off and let the rice stand for 10 minutes before removing the saucepan lid and fluffing the rice.Step 4
While the rice cooks, heat oil in a large frying pan and cook leeks for 5 minutes, add the chicken and cook for further 3-4 minutes then stir in the Kikkoman Teriyaki BBQ Sauce with Honey and cook for further 2 minutes until heated through. Finally add the carrot to the mixture.Step 5
Lay out the nori sheets and spread the rice over. Top half of the rice with spinach leaves and then the chicken mixture.Step 6
Fold the uncovered side over, pressing down on the edge to seal.Step 7
Slice into portions.