Chicken Katsu Hand Rolled Sush

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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

Prep

30min

Cook

10min

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.

Cut the chicken katsu into 3 strips.

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.

Cover the rice with a wet cloth or damp kitchen paper to prevent it drying out.

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.

In the middle of the lower half, put some salad leaves then the chicken katsu and mustard. Lift from the nearer end.

Roll over to just past the chicken katsu and press to make a firm shape. Continue to roll until the end and press firmly.

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.

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