Ingredients
- 600gm Chicken Breast, cut in half lengthways
- 3 Tablespoons Vegetable oil
- 2 cups Obento Panko crumbs
- 1 Egg, whisked with a tablespoon of water
- 3/4 Cup Flour
- 1 teaspoon each Onion powder and garlic powder
- 1/2 Teaspoon each , Salt and Pepper
- 2/3 Cup Tomato Sauce
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Worcestershire sauce
- 2 cloves garlic, finely grated
- 1 Tablespoon Ginger, finely grated
- 1 tablespoon Obento Rice Wine Vinegar
- 1.5 Tablespoons brown sugar
- S & B Wasabi
- 5 Packs OBAP seaweed
- 2 cups Jasmine rice
- 8 tablespoons Obento Sushi Seasoning
- 1/2 Avocado
- 1/2 Cucumber
- 1/2 Capsicum
- Mayonnaise
- Obento Pickled Ginger
Method
- To crumb chicken-Cut chicken breasts in half. Tenderise by hitting with heavy tool.Add garlic powder, onion powder, salt and pepper to flour, egg in a separate bowl and panko crumbs to separate bowl.Coat chicken in flour , egg then breadcrumbs and press on firmly.
- Cook rice as per cooking instructions on pack. Once cooked put into glass or plastic bowl and add Sushi seasoning, gently use wooden spoon to coat rice. Cover and put aside.
- To make sauce-Mix together in a bowl Tomato sauce, Worcestershire sauce, soy sauce,brown sugar garlic & ginger. Leave for 30 minutes to let flavours blend.
- To cook the Chicken-Heat 1 Tablespoon oil and cook the chicken in 3 batches, cook for 2-3 minutes each side to brown and then put into the air frier for 6 minutes until cooked through.Drain on wire rack until served.
- Cut vegetables.To serve-Plate up and enjoy eating using your fingers to make mini sushi rolls by adding a bite of each to the sushi wrapping.
Product used in recipe
- OBENTO - OBENTO PANKO BREADCRUMBS
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
- OBENTO - OBENTO SLICED PICKLED GINGER
- OBENTO - OBENTO JAPANESE FRIED CHICKEN MIX KARAAGE
- OBAP - OBAP ROASTED SEAWEED
- S&B - S&B WASABI IN TUBE 90G
