Chicken and Leek Rice Wrap
Try this take on traditional sushi with Kikkoman Teriyaki BBQ sauce with Honey. Chicken and leeks are perfectly suited to fill this deliicous rice wrap
- Preparation Time5 mins
- Cooking Time25 mins
Nutrition per serving
- Energy454 Kcals
- Saturated Fat0.9g
- 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
Wash the sushi rice until water runs clear.
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.
After 12 minutes turn the heat off and let the rice stand for 10 minutes before removing the saucepan lid and fluffing the rice.
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.
Lay out the nori sheets and spread the rice over. Top half of the rice with spinach leaves and then the chicken mixture.
Fold the uncovered side over, pressing down on the edge to seal.
Slice into portions.