Teriyaki Chicken Sushi

Method

1. Place chicken thighs and teriyaki sauce into a bowl and mix well to coat chicken.
2. Heat a frypan to medium heat, add 1 tablespoon of olive oil, place the chicken thighs into the frypan, reduce the heat and place a lid on the frypan. Cook the chicken gently for 15-20 minutes, turning once or twice till chicken is firm and cooked through. (75° C reading with a probe thermometer)
3. Remove from heat and allow to cool slightly before placing in fridge to cool completely. When cold cut thighs into thin slices.
4. Place 7 cups of rice in rice cooker and fill water up to the 7 cup marker on the inside of the cooker. Press cook and leave until cooker clicks off . The rice should be tender and cooked through. Add sushi seasoning and stir. Leave to cool.
5. Using the Sushezi push rice into each side then make an indent in the middle of the rice.
6. Fill one indent with carrot and cucumber, the other side with the teriyaki chicken.
7. Close the Sushezi and leave for a minute.
8. Place a sheet of nori on a dry bench, then push the rice roll out onto the nori, roll the nori around the rice than seal with a little water.
9. Place the completed roll in the fridge. continue this process until you have 10 rolls.
10. Using a sharp knife dipped in water, slice the rolls into 10 equal pieces.
11. Place 4 pieces of sushi into containers ready to serve.