Print Options:

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
 Chives
 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
 Wasabi
 Soya sauce
Equipment
 You will need a sushi bamboo rolling mat
1

For the sushi rice: Cook rice as per packet instructions

2

For the chicken karaage: Coat chicken thigh pieces in Coat ‘n Cook. Make sure each piece is completely covered with the spicy crumb.

3

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.

4

To assemble: Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice.

5

Layer chicken karaage, carrot, cucumber and garlic chives on the rice. Roll it up tightly. Repeat with remaining ingredients.

6

Use a sharp knife to cut into sushi rounds then serve with pickled ginger, wasabi and soy sauce. Yum!

Nutrition Facts

Servings 0