Step 1

Prepare sushi rice. Rinse rice with cold water. Place in a heavy-duty saucepan with water. Turn heat on to medium-high and bring to a boil. Reduce to a simmer and cover. Cook for 15 to 20 minutes, until rice is cooked. Remove from heat and allow to cool. Once rice is cool, sprinkle with rice vinegar - 1 to 2 tablespoons should do it. Set aside until ready to assemble rolls.

Step 2

Make teriyaki chicken. Slice chicken breast into thin strips. Place in a plastic bag and sprinkle with a few drops of teriyaki sauce, sesame oil, and a pinch of brown sugar. Mix in bag and place in fridge to marinade for an hour or so. Fry chicken in a bit of olive oil for 3 to 4 minutes, until chicken is cooked through and slightly crisp on the outside. Remove from frying pan and set aside to cool.

Step 3

To assemble sushi rolls: Using a sushi mat, lay seaweed shiny side down. Top with sushi rice (enough so that the seaweed is covered, leaving the top inch or so bare) Top with additional ingredients (chicken, avocado slices, and asparagus). See photo above in post for a visual. Start rolling the sushi from top to bottom, making sure that you are keeping the roll tight - you don't want it to fall apart when you slice it. Repeat with remaining rolls. This should be enough to make 5 rolls.

Step 4

Wrap and cut: Wrap rolls in saran wrap and store in fridge until ready to cut. Use a serrated knife to cut each roll into 8 thin slices. Serve with ginger and wasabi on the side.