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Salmon & Teriyaki Chicken Sushi Rolls

Prep 20 min Cook 0 min Difficulty 3/5

Easy Salmon & Teriyaki Chicken Sushi Rolls—step-by-step guide for quick homemade sushi with cooked proteins. Prep 20 min, no cooking required.

Why this recipe works

Salmon & Teriyaki Chicken Sushi Rolls combine two cooked proteins for an easy, forgiving homemade sushi option. This guide suits cooks who want quick, no-cook rolling using precooked salmon and teriyaki chicken. Follow the simple assembly steps below to make neat rolls without specialty tools.

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Key takeaways

Use wet hands and a sharp wet knife for clean rolls.
Mix mayo and soy for an easy inside sauce; keep sweet chili for dipping.
Best eaten fresh; wrap tightly if storing briefly.

Recipe guide

Salmon & Teriyaki Chicken Sushi Rolls combine two cooked proteins for an easy, forgiving homemade sushi option. This guide suits cooks who want quick, no-cook rolling using precooked salmon and teriyaki chicken. Follow the simple assembly steps below to make neat rolls without specialty tools.

Make dual-protein sushi rolls in 20 minutes with no cooking required.

  • Use wet hands and a sharp wet knife for clean rolls.
  • Mix mayo and soy for an easy inside sauce; keep sweet chili for dipping.
  • Best eaten fresh; wrap tightly if storing briefly.

Ingredients

2 cups cooked white rice (seasoned if you like), 4 nori sheets, 200 g cooked salmon pieces, 200 g cooked teriyaki chicken (sliced), 1/2 cup sliced cucumber, 1 avocado sliced, 2 tbsp soy sauce, 2 tbsp mayonnaise, 2 tbsp sweet chili sauce. Prep time: 20 min · Cook time: 0 min · Difficulty: 3/5.

Step-by-step assembly

1) Prepare fillings: flake salmon, slice teriyaki chicken, cucumber, and avocado. Mix mayonnaise with soy sauce for a simple dressing; reserve sweet chili for dipping. 2) Lay a nori sheet shiny-side down on a sushi mat or clean towel. With wet hands, spread ~1/2 cup rice into an even thin layer leaving a 1 cm border at the top. 3) Along the bottom third, place a line of salmon and a line of teriyaki chicken (separate or mixed), add cucumber and avocado. 4) Roll firmly with the mat, pressing to seal the edge; use a little water on the top border to close. 5) Slice roll into 6–8 pieces with a sharp wet knife, wiping knife between cuts for clean slices.

Serving and simple variations

Serve with sweet chili, extra soy sauce, or wasabi. Variation ideas: swap mayonnaise for sriracha mayo, add pickled radish or sesame seeds, or make inside-out rolls by flipping rice-facing-out. Store tightly wrapped in the fridge up to 24 hours; best eaten immediately for texture.

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

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FAQs

Can I use raw salmon instead of cooked? Yes if it's sushi-grade—keep it chilled and use immediately; otherwise use cooked to avoid food-safety risks.
How do I stop rice from sticking to my hands and knife? Keep a bowl of water nearby to wet hands and the knife between cuts; a little rice vinegar on the knife helps too.
Can I prepare these ahead of time? You can assemble up to 2–3 hours ahead and keep tightly wrapped in the fridge, but textures are best when freshly made.