Sushi with Crispy Chicken Strips

Your new favourite way to enjoy sushi is with Farmer Brown Nourish Crumbed Chicken Strips!

Recipe by: Farmer Brown
Time: 2 hours


  • 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

  1. Place rice in a colander and rinse under running water until water runs clear. Leave the rice to stand for one hour.
  2. 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.
  3. 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.
  4. For the Sushi:
  5. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed.
  6. 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.
  7. Arrange cucumber, avocado, carrots and Farmer Brown Strips on the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  8. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly.
  9. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

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