-
1
Place the chicken in a glass/plastic bowl with 2 tbsp of the soy sauce and leave to marinade.
-
2
Wash the rice with 2-3 changes of water to remove excess starch - then drain well.
-
3
Place rice in a saucepan with the water and bring to the boil with a lid on.
-
4
Turn heat to low and simmer for 12 minutes.
-
5
Remove from heat and sit for 10 mintes.
-
6
Turn rice into a non metal bowl and fluff gently with a spatula.
-
7
Combine vinegar, sugar and salt in a microwave safe jug and heat on high for 30 seconds.
-
8
Stir and heat for another 30 seconds.
-
9
Pour over warm rice and gently turn a few times - set aside for rice to cool (refrigerate if in a hot climate).
-
10
In a frypan heat oil and cook chicken breasts through.
-
11
Cut into slices and set aside.
-
12
Lay a nori sheet shiny side down and place rice on sheet and spread to 1cm (0.4in) thick, leaving a edge for rolling up.
-
13
In the centre place a row of chicken and then a row of cucumber.
-
14
Brush with a tiny amount of wasabi.
-
15
Roll sheet from the bottom up and squeeze gently.
-
16
Wrap in clingfilm and refridgerate until needed.
-
17
Cut slices to desired thickness and serve with soy sauce.
