Sushi

Method

1. I like to use coconut cream in the rice mixture to add a different point of view to add another level of flavour with a twist.Boil 1.5 cup of rice on stove top, once cooked add 2 tablespoons spoons of rice vinegar, 2 tablespoons spoons of coconut cream and 1 tablespoon spoon of sugar
2. To make the marinade use a 1/2 cup soy sauce, squeeze half of lemon into the bowl. Add 2 tablespoons spoons spoons of oyster sauce and 1 teaspoon of sichuan pepper.Add sliced chicken breast and let sit in the fridge for 30minutes.
3. While rice is cooking and chicken is marinating, chop up a quarter cucumber, half carrot and 1 medium avocado ready to make the sushi.
4. On fry pan cook all sliced chicken breast and prep onto a seperate plate/dish
5. Prep nori by laying it out on bamboo placement.Take cooked rice and cover a flat layer over entire nori sheet.
6. Add cooked chicken and vegetables in a line to create the filling in your sushi.Once you have done this, slowly roll the bamboo placement over towards the nori sheet ensuring all filling has been secured.This will create the start of your sushi roll.
7. Once all filling is secured, continue to roll the rest of your sushi roll until the entire roll has been created.
8. Cut into small pieces, pour a small portion of soy sauce if preferred to eat with your sushi.