Recipe Cuisine: Japanese
Theme: Soul Spicy
Harvey Fried Chicken Sushi Bowl
By: Rebecca Harvey
Ingredients
- 1tbsp salt
- 1tbsp black peppercorn
- 1tbsp dried onion flakes
- 1/2 tbsp dried garlic
- 1tsp cumin powder
- 2tsp dried basil
- 1tsp smoked paprika
- 1tsp dried oregano
- 1tsp mustard seeds
- Pinch of dried thyme
- Pinch of dried tarragon
- 1tsp coriander
- 1/2 tsp cayenne pepper
- 200g plain flour
- 1 cup obento cooking sake
- 2 chicken breast fillets cut into strips
- 2 eggs beaten
- Dripping for frying
- 500g sushi rice cooked according to packet instructions
- 1tsp sea salt
- 2tsp sugar
- 2tbsp rice vinegar
- Edamame beans
- Carrot julienned
- Avocado diced
- Cucumber diced
- Nori cut into thin strips
- Sesame seeds
- Kewpie mayonnaise
- Sriracha
- Pickled ginger
- Wasabi
- Soy to taste
Product used in recipe
- OBENTO - OBENTO SAUCE - COOKING SAKE
Method
- Blend salt, pepper, onion, garlic, cumin, basil, smoked paprika, oregano, mustard seeds, thyme, tarragon, coriander, and cayenne pepper in a food processor until you have a fine powder.
- Add flour and blend again until well combined.
- Soak chicken breast strips in cooking sake for 20 minutes.
- Dip chicken in beaten eggs, then into flour mixture.
- Heat enough dripping to deep fry chicken pieces in a small saucepan until the dripping reaches 180⁰c.
- Fry chicken strips until they reach an internal temperature of 74⁰c. Drain on paper towel and keep warm.
- Cook sushi rice as per packet instructions. In a small bowl combine salt, sugar and rice vinegar and stir until dissolved.
- Once rice is cooked, spread onto a large plate and pour combined vinegar mixture over. Stir to combine.
- Divide rice between serving bowls. Top with fried chicken, edamame, carrot, cucumber, avocado, nori, sesame seeds, pickled ginger and wasabi. Drizzle with kewpie mayonnaise, sriracha and add soy to taste.
