Homemade sushi

Teriyaki chicken filling with Wasabi mayonnaise

You can make the marinade ahead so the flavours get enough time to develop. This can easily be done a day ahead, especially when you're pressed for time.

Teriyaki chicken:
- 1 chicken fillet (150-200g)
- 1/2 cup soy sauce (half sweet and half salted soy sauce)
- 1 good sip of dry sherry
- 1 clove garlic, crushed
- 2cm piece of ginger, finely grated
- 1 tsp just chili (chili paste)
- 1 smidgen Asian 5-spice powder

Preparation:
Mix all the ingredients except the chicken in a bowl. Slice the chicken in fine long strips and add to the marinade. Mix so that every piece of chicken is evenly coated with the marinade. Cover the bowl with cling film and place in the fridge.

Heat 1 Tbsp oil in a frying pan and (stir) fry the chicken until cooked through. Try not to overcook the chicken as it will become rubbery. Let the chicken cool completely before adding it as a filling to your sushi.

Wasabi mayonnaise:
- 2 Tbsp mayonnaise
- 1 tsp wasabi paste

Preparation:
Mix the two ingredients together and taste before adding it to the sushi. You can make the mayonnaise as spicy as you like or even omit the mayonnaise.
Start by placing the rice on a nori sheet. Cover the rice completely with mayonnaise (like you would put butter or margarine on your sandwich) and place chicken strips in a small line. I like to add avocado as well, but that's entirely up to you. Roll the nori sheet and continue as with the salmon filling.

Tip: Instead of Teriyaki chicken you can also use smoked chicken (straight from the super market). Again use the wasabi mayonnaise with some avocado.