Japanese Teriyaki Chicken Burritos

Instructions

1. Marinate the chicken
   In a medium bowl, combine the chicken pieces with ⅓ cup teriyaki sauce. Stir well to coat all pieces and let marinate for at least 10 minutes while preparing other ingredients.
2. Prepare the sushi rice
   In a medium saucepan, combine the rinsed rice with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
3. Season the rice
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. When the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool slightly while cooking the chicken.
4. Cook the teriyaki chicken
   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened and caramelized. Transfer to a plate.
5. Prepare the spicy mayo
   If using, mix the Kewpie mayonnaise with Sriracha sauce in a small bowl to create a spicy mayo for drizzling. Adjust the ratio according to your heat preference.
6. Assemble the burritos
   Warm the tortillas in a dry skillet or microwave for 10-15 seconds. Lay a tortilla flat and place about ½ cup of the seasoned rice in the center, leaving a 1-inch border around the edges. Top with a quarter of the teriyaki chicken, avocado slices, cucumber, carrots, and nori strips.
7. Roll the burritos
   Drizzle with additional teriyaki sauce and spicy mayo if desired. Fold in the sides of the tortilla, then roll from the bottom up, tucking in the filling as you go to create a tight burrito. Repeat with remaining tortillas and fillings.
8. Serve
   Cut each burrito in half diagonally and serve immediately. Optionally, serve with extra teriyaki sauce and spicy mayo on the side for dipping.