Ingredients
- 350g cooked chicken schnitzel/katsu
- 4-6 nori sheets
- 2 1/2 cups of sushi rice
- 1/2 cup of Rice wine vinegar
- 1/4 cup caster sugar
- 1/2 tsp salt
- 1 avocado
- Kewpie mayo
- Sushi mat
Method
- Boil the sushi rice until it's cooked, remove from heat and let cool for ten minutes.
- Combine the rice wine vinegar in a bowl with the caster sugar and salt until dissolved.
- Lift and turn rice with a spatula to break up clumps and to further cool
- Add the vinegar mix gradually and mix with the rice.
- Place the sushi mat on a bench top and place a nori sheet on top, shiny side down.
- Using damp fingers spread the rice mixture on the nori sheet, approximately 1 cm thick, leaving a 2 cm border up the top of the sheet.
- Cut the chicken katsu/schnitzel into 1-2 cm strips long ways and lay horizontally 2/3 the way down the nori sheets. Followed by sliced avocado (1-2 cm thick) on top. Drizzle in kewpie mayo.
- Fold the sushi mat up from the bottom, making sure nothing spills out. Finishing just before the last bare 2cm of nori sheet. Wet fingers and dampen the edge of the nori sheet then continue rolling to seal the edge.
- Slice the sushi in 2cm pieces and enjoy x
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
