Brown rice chicken teriykaki sushi | Women's Weekly Food

Ingredients

• 1 cup (200g) brown short-grain rice
• 2 cup (500ml) water
• 1 tablespoon rice vinegar
• 3 sheets toasted nori (yaki-nori)
• 1 lebanese cucumber, seeded, cut into matchsticks
• 20 gram snow pea sprouts, trimmed
• 2 tablespoon japanese soy sauce
• Sushi vinegar
• 2 tablespoon rice vinegar
• 2 teaspoon white sugar
• 1/4 teaspoon fine salt
• Chicken teriyaki
• 120 gram chicken breast fillet, sliced thinly
• 2 tablespoon teriyaki sauce
• 1 clove garlic, crushed
• cooking oil spray