Teriyaki Chicken Sushi Roll Wraps with Spicy Mayo

These sushi-inspired wraps merge the convenience of a handheld meal with the flavors of Japanese cuisine. Stuffed with sticky rice, marinated chicken, and crisp veggies, they’re perfect for lunches or light dinners. The spicy mayo drizzle adds a creamy kick.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 wraps

Ingredients

• 1 lb chicken breast (cut into strips)
• 1/3 cup teriyaki marinade
• 4 large roasted seaweed sheets (nori)
• 1.5 cups sushi rice (cooked)
• 1 avocado (sliced)
• 1/2 cucumber (julienned)
• 1/4 cup rice vinegar
• 1 tbsp mayonnaise
• 1 tsp sriracha
• 1 tsp sesame seeds

Instructions

1. Marinate chicken in teriyaki sauce for 10 minutes while prepping other ingredients.
2. Cook chicken in a skillet over medium heat until caramelized (8-10 minutes).
3. Mix rice vinegar into warm sushi rice for seasoning.
4. Lay nori sheets flat. Spread 1/3 cup sushi rice evenly, leaving 1” border.
5. Layer chicken, avocado, and cucumber vertically in the center.
6. Combine mayo and sriracha in a small bowl; drizzle over fillings.
7. Roll nori tightly like a burrito, pressing firmly to seal edges.
8. Slice wraps diagonally with a sharp knife for presentation.
9. Sprinkle with sesame seeds and serve immediately.

Chef's Note

Lightly toast nori sheets over a flame for 2 seconds to enhance crispness and flavor before assembling.

Make-Ahead Tips

Store assembled wraps in wax paper (not airtight) for up to 4 hours to prevent sogginess.

Substitutions

Use tofu or shrimp instead of chicken; swap sushi rice for cauliflower rice.