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.

Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Appetiser, Dinner, Lunch
Servings 3 rolled sushi

Equipment

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

For the chicken karaage

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!

Notes

Try our 3 NZ Sushi ideas:
Chicken Karaage Sushi
Salmon Avocado Sushi
Spicy Prawn Tempura Sushi
Tried this recipe?Let us know how it was!