Teriyaki Chicken Sushi Rice Rolls

How to make it

1. Preparation for Teriyaki sauce: Add Lee Kum Kee Salt reduced oyster sauce into boiling water, mix in with Sesame Oil and corn starch to a suitable consistency, set aside.
2. Using Lee Kum Kee Salt Reduced Oyster Sauce, ginger juice, Lee Kum Kee Minced Garlic, Lee Kum Kee Pure Black Sesame Oil and corn starch and mix in with chicken thigh to marinate for 15 minutes. Place chicken thigh onto a non-stick frying pan, using medium heat to cook through. Cut the cooked chicken thigh into strips and set aside
3. Boil the spinach in boiling water, drain when softens and rinse with cold water and set aside. Cut the carrots into strips and blanch in boiling water until softens. Drain and set aside
4. Place a sheet of seaweed onto the sushi bamboo roll mat, spread a layer of cooked rice on it. Place the cooked carrots, spinach and chicken strips on to the rice and start rolling up tightly into a roll. Sprinkle with sesame seeds and cut the roll into slices
5. Blanch the broccoli into boiling water until softens and set on the side.
6. Teriyaki sauce can be layered on top of the rolls or used as dips.