Karaage Chicken Sushi Roll

Ingredients

• 500g chicken breast
• 2 garlic cloves
• 1 tsp fresh ginger
• 1 tbsp cooking sake
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 egg
• 1/3 cup corn starch
• 6 sheets Obento Yaki Nori
• 1 avocado
• 2 cups Obento sushi rice
• 3 cups water
• 1/2 cup rice vinegar
• 1 tbsp vegetable oil
• 1/4 cup white sugar
• 1 tsp salt

Method

1. Cut the chicken breasts into strips. In a large bowl, combine the chicken, sake, sugar, soy sauce, grated ginger and grated garlic. Cover with plastic and marinate for 15 minutes in the fridge.
2. Rinse the rice in a strainer under cold running water until the water runs clear. Then combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water has been absorbed.
3. Meanwhile, combine the rice vinegar, oil, white sugar, and salt in a small bowl and microwave for 3 minutes or until the sugar has dissolved. Then stir into the cooked rice.
4. Once the chicken has marinated, add the beaten egg and corn starch and mix well. Fry the chicken in oil in a fry pan until golden brown.
5. Lay a nori sheet on a bamboo mat, shiny-side down. Pat handfuls of rice on top in a roughly 1cm thick layer, leaving the furthest edge from you clear. Add some karaage chicken strips and sliced avocado as the filling down the middle of the rice. Use the mat to create a tight roll and stick down the edge with a little water. Repeat with remaining ingredients. Cut your sushi roll in half or thick slices and serve with your preferred condiments, such as soy sauce and wasabi.

Product used in recipe

• Obento - Yaki Nori For Sushi
• Obento - Sushi Rice