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Chicken and Leek Rice Wrap

Chicken and Leek Rice Wrap

Brought to you by: Kikkoman
    4 serving
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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 snack
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Ingredients

  • 300g Japanese sushi rice
  • 4 sheets Nori
  • 1 tbsp Vegetable Oil
  • 2 whole Leeks, (Sliced)
  • 2 whole Skinless Chicken Breasts, (Sliced Thinly)
  • 1 Large Garlic Clove, (Crushed)
  • 6 tbsp Kikkoman Teriyaki BBQ sauce
  • 1 whole Carrot, (Peeled and Grated)
  • 2 tsp Toasted Sesame Seeds
  • 1 Handful 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.

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