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Chicken and leek rice roll

Ingredients for 4 portions

Per portion: 454 kJ / 108 kcal

  • 300g Japanese sushi rice
  • 4 sheets nori
  • 1 tbsp vegetable oil
  • 2 leeks, sliced
  • 2 skinless chicken breasts, sliced thinly
  • 1 large clove garlic, crushed
  • 6 tbsp Kikkoman Teriyaki BBQ sauce with Honey
  • 1 carrot, peeled and grated
  • 2 tsp toasted sesame seeds
  • Handful fresh spinach leaves


Preparation time: 30 mins

Wash the sushi rice until the water runs clear. Place in a heavy based pan and add 330ml of water. Bring to the boil and cover with a lid, when you hear bubbling turn down the heat to as low as possible and cook for 12 minutes. Once 12 minutes has passed, leave the lid on the pan, turn off the heat and let the rice stand for 10 minutes before removing the lid and fluffing the rice.

While the rice cooks heat the oil in a large frying pan and cook the leeks for 5 minutes, then add the chicken. Cook for another 3 -4 minutes, then stir in the garlic and the Kikkoman Teriyaki BBQ Sauce with Honey, cook for another 2 – 3 minutes, until the sauce is heated through, then add the carrot.

Spread the rice over the nori sheets, then top half of each with the spinach leaves, chicken and leek mixture and sprinkle on the sesame seeds. Fold the uncovered side over then slice each wrap into 4 pieces. Again shouldn’t there be some rolling!