About the Recipe
Anyone can learn to roll sushi. But don't i need a lot of equipment? I hear you ask. Hardly any, I reply. Just a sushi mat and a sharp knife and you'll be ready to get started. This recipe is great for those of you who like the idea of sushi but aren't so keen on raw fish. If you've never tried rolling sushi, I suggest you take a look at the video via the link. below - a picture, as they say, is worth a thousand words...
600g cooked Japanese rice (made from 320g dry rice)
3 tbsp sushi vinegar
9cm / 3.5 inch piece of cucumber
1/4 red pepper
1 lge / 2 sml lettuce leaves
1 boneless chicken breast
2 tsp veg oil
1.5 tbsp mirin
0.5 tbsp sugar
1.5 tbsp soy sauce
3 sheets of nori
a sushi mat
gently mix the cooked Japanese rice with the rice vinegar for 1 -2 minutes with a slicing motion (you want to mix everything together but avoid mashing the rice.) when finshed, set aside
slice the cucumber into quarters lengthways then cut julienne style
remove any seeds from the pepper and slice thinly
slice the avocado and lettuce leaves into thin strips
slice the chicken breast laterally into 2 think fillets and then slice into strips
heat the veg oil in a frying pan and stir fry the chicken for 4 minutes
add the soy sauce, sugar and mirin. adjsut the heat and cook until the liquid thickens
place a sheet of nori on your mat (with the short sides of the nori top and bottom)
spread 200g of sushi rice over the nori sheet leaving a 2cm strip at the top without rice
place the chicken strips acorss the rice near the bottom and then place 8 strips of cucumber above the chicken and 4 strips of pepper above the cucumber. next, place 2 pieces of avocado above the pepper and some lettuce above the avocado.
now, hold the bottom of the sushi mat with your thumbs and roll it over the ingredients, using your index fingers to keep everything in place.
complete the roll by tucking the bottom end of the nori into the rice at the top. finish off by applying a little pressure to firm the roll up.
repeat to make 2 more rolls.
finally, use a sharp knife to cut each roll into 7 or 8 pieces - wet the knife blade after each cut if the rice sticks to the blade.
serve with individual dishes of soy sauce and wasabi.