Teriyaki Maki

Recipes of Poultry

Japanese Cooking

Ingredients serves 4

For the Teriyaki Sauce

  • 4 tablespoons soy sauce
  • 2 tablespoons mirin (sweet rice wine for cooking)
  • 2 tablespoons sugar
  • 4 tablespoons water
  • Pinch of grated ginger

For the filling

  • 11 oz chicken, boned, cut in thin strips
  • ½ avocado, peeled and cut into strips

For the roll

  • 2 nori (seaweed sheets), cut in half crosswise
  • 4 cups shari (prepared sushi rice)
  • cup white sesame seeds


1 Mix the sauce ingredients and pour half into a frying pan. Cook the chicken in it and reserve.

2 Place half a sheet of nori on the rolling mat, rough side up, and cover with a layer of prepared sushi rice, leaving a 4/5 inch margin at the far edge of the sheet. Sprinkle sesame seeds over the rice.

3 Flip the nori sheet over so the rice faces down on the mat, Fill with avocado and cooked chicken. Roll the filling in the sheet, pressing tightly with your hands to keep the roll compact.

4 Serve one roll per person, sliced into 8 pieces each. Serve with reserved teriyaki sauce.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

The almond-like flavor of the sesame plus the soft and delicate texture of the chicken make me think of a crisp and fruity Chardonnay with a nice fresh from the most recent vintage.

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