SPICY CHICKEN SUSHI ROLL
Ingredients:
Spicy Chicken:
- 150g boneless chicken breast (raw) grilled and shredded
- 1 tablespoons kewpie mayo, more to taste
- 1 teaspoon Sriracha
Sushi:
- 1 sheets nori seaweed, cut in half
- 50g sushi rice (raw)
- 100ml water
- 1 tablespoon Rice seasoning
- 50g cucumber, sliced
- 50g mango, sliced
To serve (Optional):
- Japanese Soy Sauce
- wasabi paste
- pickled ginger
Instructions:
- Wash the rice well and cook with 100ml water on medium low heat. Season the rice according to packet instruction.
- Mix the grilled shredded chicken with mayonnaise and Sriracha. Set the bowl aside for now. Place a half sheet of seaweed on a cutting board. Place half of warm rice on the left side of the half sheet of seaweed. Lightly wet your fingers to prevent the rice from sticking. Spread the rice across the seaweed in an even layer.
- Now, flip the seaweed and rice over to the other side so that rice side is faced down.
- Line spoonful of the spicy chicken in a thin layer along the bottom of the seaweed. Add slices of cucumber and mango to the spicy chicken.
- Once all the ingredients are placed, take the bottom edge of the seaweed rice, and roll the seaweed and ingredients up until you reach the other end. The rice side should be on the outside now.
- Take the bamboo sushi rolling mat and place it in a Ziploc bag.
- Place the Ziploc-ed sushi mat over the sushi roll. Gently press against the bamboo sushi mat where the sushi roll is. This helps press the rice back against the sushi and smooth out any area where the rice might start to fall off.
- Carefully remove the mat from the sushi roll.
- Take a sharp knife and cut the roll in half by sawing back and forth. You do not want to press down into the sushi roll because that will cause the roll to break apart. By sawing back and forth, the roll remains intact.
- Serve the spicy chicken rolls with soy sauce, pickled ginger, and/or wasabi.
Nutrition Facts:
- Calories: 529.5 Cal
- Protein: 41g
- Carbs: 56.4g
- Fat: 15.9g
