Escondido, CA
Mostly clear
Mostly clear

On the Menu

Teriyaki Steak and Orange Chicken “ Sushi “ Rolls



So all the while over the past year I have been telling all of you how much I love Asian cuisine. Well here is the deal. I do not like kelp aka seaweed. My husband does not like seafood. So… this dish is inspired to please the masses. So even you non seafood loving friends can share in the “sushi” experience with you!

Serves 4

2 top round steaks marinated in teriyaki sauce
2 chicken breasts marinated in any bottled



asian orange sauce you desire
5 rice or soy papers
5 cups cooked cal rose rice (sushi rice )
2 Tbl rice vinegar
2 cups julienned carrots
2 cups julienned cucumbers
2 cups avocado sliced (if desired )

Cook the meats separately in a sauté pan until cooked through. Slice the meat after cooked into long strips. On the rice or soy paper, apply a thin layer of the rice onto the entire paper square. On one side of the



roll, place a few strips of desired meat, carrots, cucumber and avocado.

Now to roll these you can use a sushi rolling mat or a piece of tinfoil and plastic wrap. Start by rolling where the meat and vegetable mixture are and rolling over into itself. Keep rolling tight. After you have a tight roll, slice into bite sized serving pieces. Serve with wasabi and soy sauce. I have provided instructions in picture form in this week’s column as well. Enjoy!

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