Lean & Lite Teriyaki Chicken Sushi

2 cup sushi rice
1 tbsp rice wine vinegar
1 tbsp sugar
2 tsp oil
400g Tegel Lean & Lite Skinless Breast Fillets, sliced thinly
1 tsp grated fresh ginger
3 tbsp mirin
3 tbsp Reduced Salt Japanese soy sauce
6 sheets nori seaweed
1 red pepper, thinly sliced
1 avocado, thinly sliced

Cook the sushi rice following the directions on the packet. Drain and place in a bowl. Stir in the rice wine vinegar and sugar and set aside to cool.

Heat the oil in a non-stick pan. Add the chicken and stir fry over high heat for 3 to 4 minutes until it golden brown. Add the ginger, mirin and soy sauce and stir fry over medium heat until the sauce is a syrupy consistency and the chicken is cooked through. Allow to cool.

Place one sheet of nori, shiny side down, on a bamboo sushi mat. Cover two thirds of the nori with rice and gently press down. Place the chicken, red pepper and avocado in a strip along the rice. Roll up, using the bamboo mat to roll it tightly. Cut into slices to serve.

Serve with soy sauce, wasabi and pickled ginger.