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Chicken Karaage Sushi (Sushi 3 Ways)

Yields3 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins

There's no doubt making sushi is a skill, but this recipe makes it easy! The result is a delicious chicken Karaage Sushi to die for!

Chicken Karaage Sushi (Sushi 3 Ways) Recipe

For the Rice
 1 cup Sushi rice
 ¼ cup Rice vinegar
 1 tbsp Caster sugar
 ½ tsp Salt
For the filling
 3 sheets Nori
 ½ Cucumber, in matchsticks
 1 carrot, peeled and cut in matchsticks
Chicken Karaage
 ½ box Breadcrumbs
 2 Chicken thigh, quartered
 2 cups Avocado cooking oil for deep frying
Serve with:
 Pickled ginger
 Soya sauce
 You will need a sushi bamboo rolling mat

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. Yum!

Nutrition Facts

Servings 0

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