How to Make Chicken Karaage Sushi
Making sushi at home is fun, delicious and affordable. Plus you can add in all your fave ingredients. This is a spicy chicken karaage rolled into the sushi rice. A lovely twist to the most popular chicken teriyaki sushi.
Prep time: 30 minutes Cooking time: 25 minutes Makes: 3 rolls
For the rice
- 1 cup SunRice Sushi Rice
- ¼ cup rice vinegar
- 1 tbsp caster sugar
- ½ tsp Salt
For the filling
- 3 sheets nori
- ½ cucumber, in matchsticks
- Superb Herb garlic chives
- 1 carrot, peeled and cut in matchsticks
- ½ box Diamond Hot ‘n Spicy Coat N Cook
- 2 Waitoa Chicken Thigh Fillets, quartered
- 2 cups Olivado Avocado Cooking Oil, for deep frying
- Pickled ginger
- Lee Kum Kee Premium Soy Sauce
- You will need a sushi bamboo rolling mat
- We used a Le Creuset Cocotte Every to cook the sushi rice
- For the sushi rice: Cook rice as per packet instructions
- For the chicken karaage: Coat chicken thigh pieces in Coat ‘n Cook. Make sure each piece is completely covered with the spicy crumb.
- Heat the oil to medium hot (170C) in a heavy set pan or wok. Using tongs add a handful of chicken pieces to the oil, deep fry until crispy and cooked through (about 5 minutes). Carefully remove and lay on a paper towel lined rack. Repeat with the rest of the pieces.
- To assemble: Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice.
- Layer chicken karaage, carrot, cucumber and garlic chives on the rice. Roll it up tightly. Repeat with remaining ingredients.
- Use a sharp knife to cut into sushi rounds then serve with pickled ginger, wasabi and soy sauce if you like. Yum!
Try our 3 NZ Sushi ideas: