- Rinse rice in cold water until water is almost clear. Cook rice according to package directions. Transfer cooked rice to bowl and loosely cover with wet paper towels. Let cool until just warm.
- Place 1 sheet nori on bamboo sushi mat. Wet fingers with water and spread 1 cup rice evenly to cover half of nori, keeping about 1-inch space at the top end of the nori.
- Drizzle 1 Tbsp. black pepper sauce in a line, across the center of the rice. Arrange chicken, avocado, and cucumber on top of sauce in a line.
- Lifting the top end of the mat, carefully roll over the ingredients in the center while pressing and squeezing gently to shape into sushi roll. Repeat with remaining ingredients to make 5 more sushi rolls.
- Wet knife with damp towel and cut sushi rolls crosswise into 1-inch slices.
ingredients
2 cups uncooked sushi rice
6 sheets sushi nori (roasted seaweed)
6 tablespoons Kikkoman© Black Pepper Sauce, divided
½ pound sliced, cooked chicken
1 small avocado, pitted and sliced
1 small cucumber, seeded and cut into matchsticks
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
