Step 1

Combine the teriyaki sauce ingredients and whisk together.

Step 2

Slice the chicken breasts into 1cm strips. Heat a drizzle of oil in a large frying pan over a medium heat. When the oil is hot, add the chicken strips and fry until brown on each side.

Step 3

Pour the teriyaki sauce over the cooked chicken and stir until it thickens up. Remove from pan and set aside until ready to use.

Step 4

Once the rice is cooked stir through sushi seasoning and let it cool.

Step 5

Place the seaweed on a bamboo mat, then cover with an even layer of rice. Smooth gently with a spoon or your hands.

Step 6

Layer teriyaki chicken, red pepper, cucumber and avocado on the rice, and roll it up tightly.

Step 7

Slice with a sharp knife into bite sized pieces.

Step 8

Serve sushi with soy sauce and Japanese kewpie mayo.