Nostalgic Chicken Teriyaki Sushi Rolls

-In a saucepan over medium-high heat, combine soy sauce, granulated sugar, brown sugars, garlic, ginger, pineapple juice, black pepper, and cinnamon stick. Bring to a boil and cook until sugar is dissolved. Remove from heat, and allow to cool.

-Place chicken breasts in a large bowl and pour the sauce mixture over, making sure the chicken is evenly covered. Wrap in plastic wrap and place into the fridge to marinate for at least an hour.

-Heat a large grill pan or skillet over medium-high heat. Remove the chicken breasts from the marinade and sear on both sides, until fully cooked. Set aside to rest for 10 minutes, then slice into thin slices.

-Heat a pan over medium-high heat and pour in the marinade. Bring to a boil and allow to reduce about halfway.

-In a large bowl, combine cooked sushi rice with 1 tablespoon rice wine vinegar, sesame oil, mirin, and salt. Mix to evenly coat rice.

-Assemble the sushi! Using a sushi maker or just nori and a bamboo mat, spread about 1 cup of the cooked rice mixture. Place on a few teriyaki chicken slices, some sliced cucumber, and scallions. Roll up tightly in nori, then cut into 8 small pieces. Serve with the reduced teriyaki sauce for dipping. Enjoy!