Chicken Karaage Sushi ( NZ Sushi 3 Ways)

A nori sheet topped with rice and colourful chicken and vege fillings unrolled on bamboo mat. Four pieces of cut sushi on top, and three dishes of soy, wasabi and ginger on right.

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.

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Appetiser, Dinner, Lunch, Snack

Cuisine Japanese

Servings rolled sushi

Equipment

You will need a sushi bamboo rolling mat

Ingredients

For the sushi rice

1 cup short or medium grain rice
¼ cup rice vinegar
1 tbsp caster sugar
½ tsp salt

For the rolling and filling

3 sheets nori
½ cucumber in matchsticks
Superb Herb garlic chives
1 carrot peeled and cut in matchsticks

For the chicken karaage

½ box Diamond Hot ‘n Spicy Coat N Cook
2 Waitoa Free Range Chicken Thigh Fillets quartered
2 cups Olivado Avocado Cooking Oil for deep frying

serve with

pickled ginger
wasabi
soy sauce

Instructions

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 (170°C) 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!