Ingredients
- Chicken breast
- Teriyaki marinade
- Panko bread crumb
- Plain flour
- Eggs
- Salt
- Pepper
- Corn flour
- Sushi rice
- Rice wine vinegar
- Castor sugar
- Nori
- Sriracha kewpie
- Soy sauce
- Cucumber
- Avocado
- Bamboo sushi mat
Method
- Tenderise chicken breast with mallet and cut into thick strips. Season with salt and pepper
- Place chicken strip's in bowl with a tablespoon of corn flour and massage. Pour over enough teriyaki marinade just to cover chicken and massage. Allow to rest in fridge for at least 1 hour (longer if desired).
- Once chicken has rested, coat in plain flour, then cover in scrambled egg wash and crumb with panko breadcrumb as you would any regular schnitzel. Continue until all chicken is crumbed and set aside.
- Prepare sushi rice as per packet instructions. Add rice wine vinegar, castor sugar and salt to cooled rice as per packet instructions. Allow to cool before using in your sushi roll.
- While rice is cooking, shallow fry crumbed chicken until golden brown. Rest on paper towel and allow to cool.
- Lay nori sheet on bamboo sushi mat and cover with cooled sushi rice. Place a strip of your crumbed chicken and a strip of cucumber or avocado along the bottom edge of your prepared nori and rice and roll up to create your roll.
- Slice your roll into six and serve with sriracha Kewpie (if desired) or soy sauce
Product used in recipe
- Obento - Rice Wine Vinegar
- Obento - Yaki Nori For Sushi
- Kewpie - Kewpie Mayonnaise Sriracha Flavour
- Obento - Teriyaki Marinade
