Teriyaki chicken avocado sushi

This easy teriyaki chicken avocado sushi recipe is works just as well with smoked salmon or even canned salmon. You can make it well in advance and keep it chilled in the fridge until your guests arrive.

  • Prep Time

    25 Minutes
  • Cook Time

    25 Minutes


  • 4 chicken tenderloins, each cut in 4 thin strips lengthways
  • 3 tablespoons teriyaki marinade
  • 1 tablespoon sesame oil
  • 1 Lebanese cucumbers cut in thin batons
  • 1 ripe but firm avocado peeled and cut in strips.
  • 1 cup sushi rice cooked – following pack instructions
  • 1 pack nori sheets for sushi
  • 3 or 4 tablespoons sushi rice wine

To serve

  • Japanese soy for dipping
  • wasabi
  • Japanese style pickled ginger

You'll Need

  • Multix Cling
  • Multix Bake


  1. Cook the sushi rice following the pack instructions, sprinkle with sushi vinegar (add more of less vinegar to suit your personal taste) cover with Multix cling film and allow to cool.
  2. In a medium frying pan on a medium heat add the sesame oil and fry the tenderloins until they’ve just changed colour. Add the teriyaki sauce and cook stirring all the time until the sauce has reduced and the chicken is dark brown. Remove from the heat and allow to cool.
  3. When the rice and chicken have cooled, roll your sushi rolls. Place the nori sheets 1 at a time shiny side down on double layer of Multix Bake or a bamboo sushi mat (if you have one). Spread a thin even layer of sushi rice over the bottom half of the nori sheet allowing a couple of centimeters clear at the end of the nori.
  4. Arrange strips of the teriyaki chicken, cucumber and avocado across the middle of the sushi rice, add thin wipe of wasabi if you like it. Wet the bare end of the nori and using the bake lift the end of the nori closest to you and roll into a tight log. Cut in 8 pieces with a very sharp knife and arrange on a serving plate. Repeat until all the rice is used up. Cover with cling and refrigerate for about 30 minutes before serving to allow the nori to soften slightly. Serve chilled with Japanese soy and wasabi for dipping and pickled ginger.