”Sushi-ish” Teriyaki Chicken Bites

Easy Sushi-Inspired Teriyaki Chicken Rice Squares (No Rolling Required!)

Our family loves sushi. Whether it’s homemade sushi rolls or a quick California roll from the local shop, it’s always a hit. But let’s be honest—making sushi from scratch can be a bit of a mission. Between prepping the rice, slicing the fillings, and getting those rolls to look halfway decent, it’s often a weekend affair.

So when I saw a version of these sushi-inspired rice squares on Instagram, I knew I had to try it. No rolling, no fiddling—just layered sushi flavours in a tray. And wow. It turned out to be the most delicious thing we’ve eaten in a while.

I actually made this dish the night before a new term started, which is usually the time I’d be reaching for an easy pasta dish. But this came together so quickly, and it felt like such a treat. Comforting, flavour-packed, and secretly pretty healthy.

Why You’ll Love This Recipe:

• Quick and easy: With a few shortcuts (hello, rotisserie chicken), you can have this ready in under 30 minutes.

• Sushi vibes without the rolling: All the flavours of a sushi roll, in an easy-to-slice bake.

• Great for meal prep: Make a tray and keep leftovers for lunchboxes or next-day snacks.

• Pantry-friendly: If your kitchen is stocked with Asian condiments like soy sauce, rice vinegar, sesame seeds, and Kewpie mayo, you can whip this up anytime.

Yes, the ingredient list looks long at first glance—but don’t let that put you off. This dish is surprisingly fuss-free. Most of the ingredients are fridge and pantry staples, and the process is more about layering than cooking.

What’s in These Sushi Rice Squares?

The base is perfectly seasoned sushi rice, pressed into a tray. Then comes a layer of seaweed, shredded rotisserie chicken mixed with a quick homemade teriyaki sauce—sweet, salty, sticky, and so satisfying. On top, thin ribbons of cucumber and carrot add crunch and colour. Finally, it’s all finished with a drizzle of Kewpie mayonnaise, toasted sesame seeds, and spring onions.

Slice into squares and serve with soy sauce, pickled ginger, and a dab of wasabi on the side. It’s a Japanese-inspired family meal that ticks all the boxes: comforting, flavourful, nutritious, and fun to eat.

Make It Your Own:

• Swap the chicken for tinned tuna, salmon or just add another layer of cucumber and carrots

• Add avocado or cream cheese for California roll vibes.

• Want a spicy kick? Mix a little sriracha into the mayo.

• Use a larger baking dish to make thinner slices for lunchbox portions.

This dish is now firmly in our school-night dinner rotation, and I’m already planning to serve it at our next family get-together. It looks impressive, tastes incredible, and best of all—there’s no rolling involved.

Ready to try it? Get the full recipe here or scroll down to print it and save for later!

Let me know in the comments if you’ve made it or tag me on Instagram @thewoodenspoonkitchen if you give it a go — I’d love to see your version!

Sushi-ish Teriyaki Bites

• Author: Ankie Niesing
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 40 Minutes
• Yield: 16 Portions 1x

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Description

All the sushi flavour, none of the rolling! These easy Teriyaki Chicken Squares are the perfect weeknight dinner or lunchbox win — made with sushi rice, rotisserie chicken, and a whole lot of yum

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Scale 1x2x3x

Ingredients

For the Sushi Rice:

• 2 cups sushi rice

• 2 cups water (see stovetop note below)

• ¼ cup rice vinegar

• 4 tsp sugar

• 1 tsp salt

For the Teriyaki Chicken:

• 1 Woolworths rotisserie chicken, shredded

• Teriyaki Sauce:

  • ½ cup soy sauce

  • 2 tbsp rice vinegar

  • 2 tbsp brown sugar or honey

  • 1 thumb-sized piece of fresh ginger, grated

  • 1 clove garlic, minced

  • 2 tsp cornflour (cornstarch)

  • 2 tbsp water

For the Layers:

• ½ cucumber, peeled into ribbons

• 1 carrot, peeled into ribbons

• x2 sheet of nori (seaweed)
• sliced avocado

• 2 tbsp toasted black and white sesame seeds
• Kewpie mayonnaise, for drizzling
• 2 spring onions, chopped

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Instructions

1. Prepare the Sushi Rice

Rinse the Rice:
Place the sushi rice in a large fine-mesh sieve and rinse under cold running water for 1–2 minutes, or until the water runs clear. Drain well.

Cook the Rice:
Choose either the Instant Pot or Stovetop method:

• Instant Pot:
  Add the rinsed rice and 2 cups of water to the Instant Pot. Stir briefly, then pressure cook on high for 5 minutes. Let it naturally release for 10 minutes, then quick release.

• Stovetop:
  Use 2¼ cups water for this method. Combine the rice and water in a large saucepan. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover, and cook for 16–18 minutes, or until the water is fully absorbed. Remove from heat and leave the lid on to steam for another 10 minutes.

Make the Sushi Vinegar:
While the rice cooks, combine the rice vinegar, sugar, and salt in a small saucepan. Heat gently until just about to simmer. Remove from heat and stir until the sugar dissolves completely. (You can also microwave this mixture.)

Season the Rice:
Transfer the cooked rice to a large mixing bowl. Drizzle the sushi vinegar evenly over the rice. Gently fold the rice with a spatula using a slicing-and-lifting motion to avoid mashing it, until well combined. Allow the rice to cool slightly.

2. Prepare the Teriyaki Chicken

In a small saucepan, add all teriyaki sauce ingredients (except the chicken).
Bring to a boil, stirring constantly, and simmer for about 1 minute until thickened enough to coat the back of a spoon.
Remove from heat, pour over the shredded chicken, and mix well.

3. Assemble the Squares

• Line a 20 x 15 cm baking dish with baking paper.

• Press the cooled rice firmly and evenly into the base of the dish. For best results, do this a few hours ahead so the rice can firm up in the fridge. (Or chill for 20–30 minutes if short on time.)

• Arrange cucumber and carrot ribbons in layers over the rice.

• Add a layer of teriyaki chicken on top (you might have a little leftover).

• Drizzle with Kewpie mayonnaise.

• Sprinkle with spring onions and toasted sesame seeds.

To Serve:

Slice into squares and serve with soy sauce, pickled ginger, and wasabi on the side.

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