Crispy Chicken Sushi
I think it’s safe to say that sushi is one of my favourite foods. Sushi packs up better than most lunches, it’s easy to prepare and it can be as decedent or light as you want it to be. What’s not to love? This combination has been a recent go-to; its easy to prepare, filling, and beautifully crisp and flavourful.
Ingredients
2 cups Kokuha brand sushi rice
nori sheets
3 tbs sesame oil
2 tbs rice wine vinegar
1 package Gardein Chicken Scallopini
1 medium sized carrot
1 english cucumber
1/4 cup flour
salt
pepper
chilli powder
garlic powder
vegan mayo (optional)
Instructions
Cook rice according to package directions in either a rice cooker or a stock pot (I cooked 2 cups of Kokuha brand sushi rice in 2.5 cups of water in a stock pot on the stove)
Once cooked add rice to a bowl along with the oil, vinegar, and salt. Set aside to cool.
Season both sides of the Gardein cutlets with a pinch of salt and pepper, chilli powder, and garlic powder.
Lightly dust both sides of the cutlets with a couple tablespoons of flour after seasoning, making sure to dust off the excess flour.
Pan fry the cutlets in a little bit of oil and butter on medium heat until golden brown on each side. About 5-6mins.
Slice the cutlets into long strips and set aside.
Julienne slice the carrot and cucumber. Be sure to remove and discard the middle/seeds of the cucumber.
On a cutting board or flat surface place a nori sheet.
Using wet fingers, press 1/2 cup of cooked rice onto the nori sheet leaving about 3cm of space at the end of the sheet. (If you’re adding mayo now is the time to add a layer over the rice and spread it)
Lay down a couple of strips of chicken, along some julienned carrot and cucumber.
Starting at the end closest to you, tightly roll the sheet over on itself.
Dampen the end of the roll where the space was left in order to seal it. Repeat with the remaining ingredients.
Cut rolls using a sharp dampened knife.
Serve with soy sauce.
