Crispy Chicken Sushi Rolls

Method

1. Combine soy sauce, mirin and grated ginger in medium bowl.
2. Slice chicken breasts into long strips of even thickness and marinate in soy mixture.
3. Rinse the sushi rice under cold water until the water runs clear.
4. Follow directions on packet to cook sushi rice in rice cooker or saucepan. Once cooked, remove from the heat and let it sit for 10 minutes.
5. Mix sushi seasoning and salt and gently fold this mixture into the cooked rice and let it cool to room temperature.
6. Spread corn flour over a large plate and lightly toss each chicken strip in cornflour.
7. Heat vegetable oil in a pan over medium-high heat. Fry the chicken until golden and cooked through, about 4-5 minutes per side.
8. Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving 2cm border at the top edge.
9. Place a few crispy chicken strips, avocado slices, and julienned cucumber and carrot across the rice. Squeeze a small strip of Kewpie mayonnaise across the top.
10. Roll the sushi tightly from the bottom, using the mat to help. Seal the roll by dampening the top border with the water.
11. Repeat with remaining ingredients.
12. Slice each roll into 6-8 pieces with a sharp knife and serve with soy sauce and pickled ginger. Enjoy!