TERIYAKI CHICKEN SUSHI

(3-4 rolls)

Ingredients :

• 100 gr white rice, 10 gr glutinous rice (if you don't have glutinous rice, you can use plain white rice-the fluffy one)
• ¼ tsp broth powder
• ¼ tsp salt
• Vinegar (mix a little vinegar into the cooked rice)
  
  
• 1 cucumber/zucchini (cut into strips like matchsticks) -> put in water, add a little salt, marinates for 15 minutes
• 1 carrot (cut into strips like matchsticks) -> boil with a little salt until cooked
• 1 egg -> omelet rolled and then cut into pieces
• Nori 2-3 sheets
  
  
• Ingredients for the teriyaki filling:
  
  • 30gr of Dry Proteina L that has been soaked in water, kneaded, and drained with 2-3 repetitions (then cut into 2-3 parts)
  • 2 cloves of minced garlic
  • 1/2 onion
  • ½ tbsp soy sauce
  • 1 tbsp sweet soy sauce
  • ½ tsp brown sugar
  • ¼ tsp broth powder
  • Pepper
  • 20 ml of water

Directions:

1. For teriyaki sauce, mix the soy sauce, sweet soy sauce, brown sugar, mirin, broth powder, pepper, and water in a bowl. Mix well then set aside.
2. Saute garlic and onion until fragrant.
3. Add Proteina and stir well. Add salt and mix well.
4. Put in the teriyaki sauce that was made earlier. Stir well.
5. Cook until the Proteina absorbs the sauces and the water boils. Then set aside.
6. Prepare equipment for making sushi (rice, Proteina, teriyaki sauce, cucumber, carrot, nori).
7. Prepare a sushi rolling mat (can be coated with plastic beforehand to make it easier to roll) then place a sheet of nori on top of it.
8. Coat with rice evenly. Bring Proteina with teriyaki sauce, egg, cucumber, and carrot.
9. Roll the rice until it's solid then cut the sushi according to taste.
10. Ready to serve.

Can be served with a sprinkling of sesame seeds, mayonnaise, or soy sauce (optional - based on your preferences)