Chicken Katsu Hand Rolled Sushi

Everyone loves chicken katsu - so why not wrap up in a sushi roll with some delicious sauce?

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Makes 3 Prep: 30 min Cook: 10 min Nutrition: 10 cals

Ingredients

Chicken katsu:
Chicken breast fillet 1/2
Salt & pepper as required
Flour as required
Egg 1
Panko breadcrumbs as required
Sushi rice:
Cooked rice 350g
Sushi vinegar 2 tbsp
Tonkatsu sauce 1 tbsp
Mustard optional
Salad leaves optional

Method

1
Slice a whole chicken breast across to get 2 thin fillets, you only need one. Season with the salt & pepper, dredge with the flour, run through the beaten egg and coat thoroughly with the panko breadcrumbs. Deep fry in hot oil 180C.
See here for the full recipe.

2
Cut the chicken katsu into 3 strips.
3
Put the hot cooked rice onto a large flat plate and sprinkle with the sushi vinegar. Mix with a slicing action, allowing all the moisture to evaporate.
4
Cover the rice with a wet cloth or damp kitchen paper to prevent it drying out.
5
Put the nori vertically on a bamboo mat and use 1/3 of the sushi rice spread over it leaving 1cm free at the top.
6
In the middle of the lower half, put some salad leaves then the chicken katsu and mustard. Lift from the nearer end.
7
Roll over to just past the chicken katsu and press to make a firm shape. Continue to roll until the end and press firmly.
8
Your chicken katsu sushi roll is ready - perfect as a snack or to take on a picnic or as a canape if you slice it.

Tips & Note

If you don't have tonkatsu sauce, mix 1 tbsp each Worcester sauce and ketchup and 1 tsp oyster sauce. If you like a sweeter sauce, add more oyster sauce. If you add mustard, this will also taste good.

Chicken Katsu Hand Rolled Sushi

Everyone loves chicken katsu - so why not wrap up in a sushi roll with some delicious sauce?

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Makes 3

Prep: 30 min

Cook: 10 min

Nutrition: 10 cals

Ingredients

Chicken katsu:
Chicken breast fillet 1/2
Salt & pepper as required
Flour as required
Egg 1
Panko breadcrumbs as required
Sushi rice:
Cooked rice 350g
Sushi vinegar 2 tbsp
Tonkatsu sauce 1 tbsp
Mustard optional
Salad leaves optional

Chicken Katsu Hand Rolled Sushi

Recipe ID :2308 Posted on 17 JAN 2017

Makes 3

Prep 30min
Cook 10min
Nutrition10cals
views 5,277
printed 19

saved 0

Everyone loves chicken katsu - so why not wrap up in a sushi roll with some delicious sauce?

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Ingredients

Print Ingredients Email Ingredients
1/2
as required
as required
1
as required
350g
2 tbsp
1 tbsp
optional
optional

Method

Prep
30min
Cook
10min
1
Slice a whole chicken breast across to get 2 thin fillets, you only need one. Season with the salt & pepper, dredge with the flour, run through the beaten egg and coat thoroughly with the panko breadcrumbs. Deep fry in hot oil 180C.
See here for the full recipe.

2
Cut the chicken katsu into 3 strips.
3
Put the hot cooked rice onto a large flat plate and sprinkle with the sushi vinegar. Mix with a slicing action, allowing all the moisture to evaporate.
4
Cover the rice with a wet cloth or damp kitchen paper to prevent it drying out.
5
Put the nori vertically on a bamboo mat and use 1/3 of the sushi rice spread over it leaving 1cm free at the top.
6
In the middle of the lower half, put some salad leaves then the chicken katsu and mustard. Lift from the nearer end.
7
Roll over to just past the chicken katsu and press to make a firm shape. Continue to roll until the end and press firmly.
8
Your chicken katsu sushi roll is ready - perfect as a snack or to take on a picnic or as a canape if you slice it.

Tips & Note

If you don't have tonkatsu sauce, mix 1 tbsp each Worcester sauce and ketchup and 1 tsp oyster sauce. If you like a sweeter sauce, add more oyster sauce. If you add mustard, this will also taste good.

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