Description
A delicious sushi roll featuring crispy chicken, seasoned rice, and fresh avocado.
Ingredients
Scale
- 2 cups short-grain rice (Calrose or Nishiki rice are ideal)
- 2 cups cold water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 pieces chicken breast (slice against the grain)
- 1 cup plain flour (for coating)
- 1/2 cup corn flour (cornstarch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2–3 cups neutral cooking oil (for frying)
- 1 sheet nori
- 1 piece ripe avocado
- to taste white and black sesame seeds (optional garnishes)
Instructions
- Rinse the short-grain rice under cold water until the water runs clear, about 3-4 times. This removes excess starch and helps achieve a better texture. Drain the rice and transfer it to a medium pot.
- Add 2 cups of cold water to the pot with the rinsed rice. Let it soak for 30 minutes to help the grains absorb moisture, ensuring even cooking.
- After soaking, bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed and the rice is tender. Avoid lifting the lid during cooking, as this traps steam necessary for cooking.
- While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Heat over low until the sugar dissolves, about 2-3 minutes. Once dissolved, remove from heat and it should sizzle immediately.
- Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for about 4-5 minutes until golden brown and crispy, turning halfway through. Use a slotted spoon to remove the chicken and place it on paper towels to drain excess oil.
- Prepare the nori sheet by placing it shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking and grab a handful of sushi rice, spreading it evenly across the nori, leaving a 1-inch border at the top.
- Place a few strips of the crispy chicken and slices of ripe avocado horizontally across the rice. If desired, sprinkle sesame seeds over the filling for added texture.
- Using the sushi mat, carefully roll the sushi away from you, applying gentle pressure to create a tight roll. Seal the edge of the nori with a bit of water.
- Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for clean slices. Serve with soy sauce, wasabi, and pickled ginger.
Notes
- Serve immediately for the best texture and flavor.
- Adjust the recipe based on personal preference or dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg