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At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.


PREP TIME: 0min COOK TIME: 50min
Serves 6

Prep/Cook
PREP TIME: 0min COOK TIME: 50min
Serves
Serves 6

  • 450
    Calories
  • 18g
    Protein
  • 1120mg
    Sodium
  • 1g
    Sat. Fat
  • 8g
    Sugar
  • Expand

Ingredients Ingredients

Ingredients

2 cupssushi rice (alternate: short-grain rice)

2 cupswater

1/4 cuprice vinegar

2 tbsp.sugar

1 tsp.salt

1/4 cupteriyaki sauce

8 sheetsnori seaweed (7 1/2 inch x 8 inch sheets)

1/3 cupsesame seeds, toasted

1/2 small cucumber, peeled, seeded and cut into thin strips

1 mediumavocado, peeled, pitted and cut into 1/4 inch slices

3/4 cupshredded carrots

3 green onions, cut in half and sliced into thin strips

Bamboo rolling mat

Pickled ginger

Wasabi


Step 1

Rinse sushi rice under cold running water 2 to 3 minutes. (Do not rinse short-grain rice). Place rice and water in a medium saucepan over high heat; bring to a boil. Reduce heat to low; cover and cook 15 minutes or until water is absorbed. Remove from heat; put rice into a large bowl and cool 10 minutes; stir every few minutes to help cool the rice. Combine rice vinegar, sugar and salt in a small bowl; stir to dissolve sugar. Add to cooled rice; stir to combine and coat each grain of rice.

Step 2

Place chicken and teriyaki sauce in a large skillet over medium heat; cook 5 minutes or until heated through. Remove from heat.

Step 3

Place a sheet of nori, shiny side down, at the bottom edge of the bamboo rolling mat (with the slats running horizontal to you). Wet your fingers, or use a small metal spatula, to spread 2/3 cups rice over the sheet, leaving a 2- inch wide strip bare across the top. Sprinkle 2 teaspoons sesame seeds over the rice. Arrange 1/8 of the chicken, cucumbers, avocados, green onions and carrots down the center of the sheet. Fold edge of mat closest to you over the filling and use pressure on the mat to help keep the roll tight until you reach the end of the sheet. Moisten the 2-inch wide strip with water; roll to seal. Repeat.

Step 4

Place each roll on a cutting board with the seam side down. Slice each roll into 8 pieces using a sharp wet knife and then into 8 (1-inch) pieces.

Step 5

Serve with pickled ginger, wasabi and teriyaki sauce, if desired.

Ta Da Ta Da

Teriyaki Chicken Rolls

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You can have the Sushi experience with chicken. Makes a great app or even a meal. Serves 6 https://www.perdue.com/recipeimages/hl teriyaki chicken roll-1_thumbnail.jpg https://www.perdue.com/recipeimages/hl teriyaki chicken roll-1_thumbnail.jpg
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