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Salmon & Teriyaki Chicken Sushi Rolls

Prep 20 min Cook 0 min Difficulty 3/5

Make salmon & teriyaki chicken sushi rolls with simple assembly, a mayo–sweet chili drizzle, and quick tips for clean slicing and serving.

Why this recipe works

This recipe makes salmon & teriyaki chicken sushi rolls—hand-rolled maki filled with cooked salmon, teriyaki chicken, cucumber and avocado. It suits home cooks who want sushi-style rolls without advanced techniques.

Search intent: how-to recipe for homemade sushi rolls
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Key takeaways

Use slightly sticky rice and wet hands for neat spreading.
Roll tightly and rest seam-side down before slicing.
Dip a wet sharp knife between cuts for clean slices.

Recipe guide

This recipe makes salmon & teriyaki chicken sushi rolls—hand-rolled maki filled with cooked salmon, teriyaki chicken, cucumber and avocado. It suits home cooks who want sushi-style rolls without advanced techniques.

Make flavorful salmon and teriyaki chicken maki in under 30 minutes with a simple mayo–sweet chili drizzle.

  • Use slightly sticky rice and wet hands for neat spreading.
  • Roll tightly and rest seam-side down before slicing.
  • Dip a wet sharp knife between cuts for clean slices.

Ingredients

Makes 4 rolls (24–32 pieces): 2 cups cooked white rice; 4 sheets nori; 200 g cooked salmon pieces; 200 g cooked teriyaki chicken, sliced; 1/2 cup cucumber, thinly sliced; 1 avocado, sliced; 2 tbsp soy sauce (for serving); 2 tbsp mayonnaise; 2 tbsp sweet chili sauce (mix with mayo).

Step-by-step

Place nori shiny-side down. Wet hands and spread ~1/2 cup rice over each sheet, leaving a 1-inch strip at the top. Mix mayo and sweet chili. Arrange salmon, teriyaki chicken, cucumber and avocado across the center. Wet the top nori edge and roll tightly with a mat, pressing to form a firm cylinder. Rest seam-side down 1 minute. Use a sharp wet knife to slice into 6–8 pieces, wiping the blade between cuts. Repeat and serve with soy sauce and the mayo–sweet chili drizzle.

Quick tips

Keep rice warm and slightly sticky but not wet. Slice fillings into uniform strips for even rolling. Chill rolls briefly seam-side down if they’re too soft before slicing; dip the knife in water between cuts for clean pieces.

Ingredients

  • 2 cups cooked white rice
  • 4 sheets nori seaweed
  • 200 g cooked salmon pieces
  • 200 g cooked teriyaki chicken
  • 1/2 cup sliced cucumber
  • 1 avocado sliced
  • 2 tbsp soy sauce
  • 2 tbsp mayonnaise
  • 2 tbsp sweet chili sauce

Instructions

  1. Place a sheet of nori shiny side down on a bamboo sushi mat or clean surface
  2. Wet hands and evenly spread about 1/2 cup cooked rice over the nori, leaving a 1-inch strip at the top
  3. Mix mayonnaise with sweet chili sauce and set aside as a drizzle
  4. Arrange salmon pieces, teriyaki chicken, cucumber slices, and avocado in a line across the center of the rice
  5. Brush the top exposed nori edge with a little water to help seal the roll
  6. Lift the mat edge and tightly roll the nori over the filling, pressing gently to form a firm cylinder
  7. Press the roll with the mat to shape, then unwrap and let rest seam-side down for 1 minute
  8. Using a sharp wet knife, slice the roll into 6-8 even pieces, wiping the blade between cuts
  9. Repeat with remaining nori sheets and fillings
  10. Serve sushi pieces with soy sauce and the mayo–sweet chili drizzle for dipping

FAQs

Can I use raw salmon instead of cooked? Yes if it's sushi-grade; keep it chilled and slice thinly, or use seared salmon for extra safety.
How do I stop rice from sticking to my hands? Wet your hands with water or a little rice vinegar water before handling the rice.
Can I make rolls ahead? Assemble up to 2 hours ahead and keep wrapped seam-side down in plastic wrap in the fridge; slice just before serving for best texture.