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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
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Chicken Katsu Hand Rolled Sushi

Recipe ID :2308 Posted on 17 JAN 2017
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Makes ３

Prep 30min
Cook 10min
Nutrition10cals
views 18,910
printed 33

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

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Deepseafish
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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.

Category

Japan Deep Fried How To... Katsu Sushi Chicken Eggs Flour Rice Salad Vegetables Home Party

Related chicken katsu panko mustard sushi roll
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