Crispy Chicken Sushi Rolls

Crispy Chicken Sushi Rolls

  • 1 hour
  • Medium
  • Sides
  • 1-2 Servings

Ingredients

  • 200g Yutaka sushi rice
  • 3 tbsp Yutaka rice vinegar
  • 1 tbsp sugar
  • 1 tsp sugar
  • 1tsp salt
  • 4 sheets Yutaka nori
  • 2 Chicken breasts
  • 50g plain flour
  • 1 egg, beaten
  • 100g Yutaka panko
  • Vegetable oil for frying
  • 1 Avocado, sliced
  • 1 Cucumber, julienned
  • Yutaka Soy Sauce (to serve)

Directions

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Combine the rice with 300ml water in a saucepan. Bring to a boil, reduce to a simmer, cover and cook for 10 minutes. Remove from the heat and let it sit for another 10 minutes.
  3. Mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice and let it cool to room temperature.
  4. Pound 2 chicken breasts to an even thickness.
  5. Dredge each chicken breasts in plain flour, dip in the beaten egg, then coat with panko breadcrumbs.
  6. Heat vegetable oil in a pan over medium-high heat. Fry the chicken until golden and cooked through, about 4-5 minutes per side. Let it cool slightly, then slice into thin strips.
  7. Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving 2cm border at the top edge.
  8. Place a few crispy chicken strips, avocado slices, and julienned cucumber across the rice.
  9. Roll the sushi tightly from the bottom, using the mat to help. Seal the roll by dampening the top border with the water.
  10. Repeat with remaining ingredients.
  11. Slice each roll into 6-8 pieces with a sharp knife and serve with soy sauce for dipping.

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