Ingredients
- Chicken
- Avocado
- 1/2 cup Sushi rice
- 1 tbs Sushi seasoning
- 2 tbs Sushi and sashimi soy sauce (used to marinate chicken)
- 1 glove garlic (marinate chicken)
- 1 teaspoon brown sugar (marinate chicken)
- Red cayenne pepper
- 1 nori seaweed sheet
Method
- Rince rice with cold water 2 to 3 times or until the water turns clear. Drain away the water
- Bring water and rinsed rice in a non stick saucepan to the boil
- Reduce to medium heat and let the rice cook for 15 mins until the water is fully absorbed by the rice
- Place lid on the saucepan and let the rice to simmer for 10-12 mins. Transfer to a bowl and slowly add the sushi seasoning while stirring rice
- Prepare filling: marinate chicken using the sushi seasoning, brown sugar and garlic. Cook chicken for 6-10 minutes in fry pan. Cut avocado in thin strips. Cut red cayenne pepper thinly.
- Place 1 sheet of nori seaweed (shiny side down) on the bamboo mat. Moisten hands with water and take a handful of cooled sushi rice.
- Spread the rice evenly over the surface of the nori to within 1cm of the edge
- Add the chicken, avocado and red cayenne pepper in the middle on top of the rice.
- Begin rolling up the mat over the ingredients. Stop when you get about 2.5cm from the edge of the nori.
- Lift the mat and roll forward again to join the edges of the nori. Keep applying a gentle pressure to make the roll firm
- Use a sharp knife to cut the completed rolls in half, place halves side by side and cut into thirds.
Product used in recipe
- Obento - Sushi & Sashimi Soy Sauce
- Obento - Sushi Seasoning
- Obento - Sushi Kit