• 1 pound boneless, skinless chicken breasts, cut into thin strips

• 1 tablespoon soy sauce

• 1 tablespoon mirin

• 1 tablespoon rice vinegar

• 1 tablespoon grated ginger

• 1 teaspoon garlic powder

• 1/2 teaspoon sesame oil

• 1 cup sushi rice

• 1 sheet of nori (dried seaweed)

• 1 avocado, thinly sliced

• 1 cucumber, thinly sliced

• 1/4 cup teriyaki sauce

• Marinate the chicken: In a medium bowl, combine the soy sauce, mirin, rice vinegar, ginger, garlic powder, and sesame oil. Add the chicken strips and toss to coat. Marinate for at least 30 minutes, or up to 24 hours.

• Cook the chicken: Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook until cooked through, about 5-7 minutes.

• Prepare the sushi rice: Follow the package directions for cooking the sushi rice. Once cooked, let it cool slightly.

• Assemble the rolls: Lay a sheet of nori on a bamboo rolling mat with the rough side facing down. Spread a thin layer of sushi rice on the nori, leaving about 1 inch of nori exposed at the top and bottom.

• Arrange the avocado and cucumber slices on top of the rice. Top with the cooked chicken strips.

• Starting from the end furthest from you, use the bamboo rolling mat to roll the nori sheet over the filling, ensuring a tight seal.

• Cut the roll into 6-8 equal pieces using a sharp knife.

• Drizzle each roll with teriyaki sauce and serve immediately.

For a more flavorful roll, marinate the chicken overnight.

To make rolling easier, dampen your hands slightly before handling the rice.

Use a sharp knife to cut the rolls cleanly. Dip the knife in water before each cut to prevent the sushi from sticking.

Experiment with different fillings, such as carrots, mango, or bell peppers.