Chicken/Avocado/Egg – Variety sushi

Method

1. Fry chicken schnitzel, both sides for 6 minutes in shallow pan with oil. Chop cucumber, avocado and cooked chicken in fine slices when done. Cook sushi rice (3 cups) in rice cooker then cool in fridge - add 1/2 tsp vinegar and 1 tbsp caster sugar and pinch of salt to rice, and stir through before assembling.
2. Lay seaweed sheets, pat cooked rice out on sheets with flat spoon and lay ingredients that you want (Chicken / avocado or chicken / cucumber etc) then roll sushi into tight roll using bamboo sheet, and chop into 2cm wide pieces.
3. For egg sushi - put 3 whisked eggs in bowl then turn fry pan onto medium heat, add tsp oil and cook flat egg omelette and lay out to cool. Once cooled use as your 'egg wrap' instead of seaweed. When rolling egg use kewpie mayonnaise to ensure egg 'sticks' to rice. Add ingredients to taste, be as creative as you like.
4. 4. Finish with Kewpie mayonnaise and soy sauce for delicious home made sushi at home. Can use whatever ingredients you like - can try salmon, carrot, tempura vegetables, anything really !