Sushi with Crispy Chicken Strips
Your new favourite way to enjoy sushi is with Farmer Brown Nourish Crumbed Chicken Strips!
Recipe by: Farmer Brown
Serves: 1-2
Time: 2 hours
Ingredients:
- 2 cups (500 ml) Japanese sushi rice
- 2 cups (500 ml) water
- 5 tablespoons (75 ml) rice wine vinegar
- 6 sheets nori (dry seaweed)
- 1 avocado – peeled, pitted and sliced
- 1/4 cucumber, peeled and sliced
- 1 carrot, finely sliced and cut into strips
- 400g Farmer Brown Nourish Whole-wheat
- Coated Chicken Strips
- 2 tablespoons (30 ml) Wasabi paste
How To Make Sushi with Chicken Strips
- Place rice in a colander and rinse under running water until water runs clear. Leave the rice to stand for one hour.
- Place washed rice in a pot with a tight-fitting lid. Add the water and bring to the boil. As soon as it starts boiling, cover with a lid and turn the heat as low as possible. Cook over this very low heat for 15 minutes.
- Remove from heat and leave to stand for 15 minutes without lifting the lid. Mix rice vinegar into the hot rice. Spread rice on a plate until completely cool.
- For the Sushi:
- Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed.
- Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice.
- Arrange cucumber, avocado, carrots and Farmer Brown Strips on the rice. Position them about 1 inch away from the bottom edge of the seaweed.
- Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly.
- Cut roll into 8 equal pieces and serve. Repeat for other rolls.