Avocado Rolls

Ingredients

Buy

• 4 cloves  garlic , minced
• 2 tablespoons minced fresh ginger
• 2 ½ pounds boneless skinless chicken thighs , about 8 pieces
• 3-4 cups cooked sushi rice
• 2 ripe avocados , thickly sliced
• 6-8  nori sheets

On Hand

• sesame seeds
• soy sauce
• 3 tablespoons  cornstarch
• 3 tablespoons cold water
• ½ cup low-sodium soy sauce
• ½ cup  honey
• 3 tablespoons  rice vinegar
• 2 tablespoons  water

Instructions

Avocado Rolls

• First, prepare enough batch sushi rice for the sushi and chicken. Allow it to cool to room temperature before preparing the sushi rolls.
• Cover a sushi mat with cling wrap or a reusable freezer bag, then place a sheet of nori on top.
• With a rice paddle, transfer ½ – ⅔ cup of cooked sushi rice to the nori sheet. Wet your fingers in a small bowl of water , then carefully spread the rice out on the nori sheet, leaving ~½-inch of space at the edge furthest away from you.
• Add a row of avocado slices to the middle of the rice . Roll the sushi mat over the fillings and press down all the way along the sushi roll (the pressure should be firm, but not so much that you squish everything).
• Pick the tucked portion of the sushi mat up and roll it a little further. Press down again, then repeat the same process until there is no more left to be rolled. You should end up with a long cylindrical sushi roll ready to be sliced.
• Slice the avocado roll into 6-8 pieces. Serve immediately with soy sauce

Teriyaki Chicken

• In a medium bowl or large measuring cup, whisk together the soy sauce , honey , rice vinegar , water , garlic , and ginger . Place the chicken thighs in the bottom of the pressure cooker insert, pouring a little bit of sauce between the layers and the rest over the top.
• Seal the lid of the Instant Pot according to the owner's manual and cook on HIGH pressure for 10 minutes.
• When the timer is done, allow the pressure to release naturally for 5 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions).
• Open the lid, remove the chicken thighs to a plate, and set the Instant Pot to SAUTE. In a small bowl, whisk together the cornstarch and water until completely dissolved. Once the sauce starts bubbling, slowly pour in the cornstarch slurry while whisking the sauce. Allow to bubble and cook for a minute or two, stirring occasionally, until the sauce is thickened. Cancel the SAUTE function and add the chicken back to the sauce. Serve the sauce with the chicken thighs over rice .