Sweet chilli chicken sushi

By: Kaye Kearns

Step 1Make sushi rice: Rinse and drain rice 3 times or until water runs clear. Place rice in sieve over a bowl. Set aside for 10 minutes to drain.
Step 2Place rice and 1 cup cold water in a small saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has been absorbed. Remove from heat. Stand, covered, for 10 minutes.
Step 3Transfer rice to a large ceramic dish. Using a spatula, stir rice to break up lumps. Gradually add seasoning, lifting and turning rice, until rice has cooled.
Step 4Place chicken and 2 tablespoons sweet chilli sauce in a small bowl. Turn to coat.
Step 5Heat oil in a small frying pan over medium-high heat. Add chicken. Cook, turning, for 5 minutes or until cooked through. Meanwhile, combine mayonnaise and remaining sweet chilli sauce in a small bowl.
Step 6Place 1 nori sheet, shiny-side down, on sushi mat. Leaving a 2cm strip at 1 long end, spread 1/4 rice mixture over nori using damp fingers. Spread 1/4 mayonnaise mixture across centre of rice. Arrange 1/4 chicken, avocado, cucumber and lettuce over rice.
Step 7Using mat, roll up firmly to form a roll. Cut roll into 6 slices. Repeat with remaining nori sheets, rice mixture, mayonnaise mixture, chicken, avocado, cucumber and lettuce to make 24 pieces. Drizzle Kewpi Mayo/ Kewpi Sriracha mayo on to taste and Serve.