Crispy chicken and cucumber rolled in slightly sweet sushi rice. You can eat a whole plate of it.
We like to eat sushi from the Japanese restaurant in our city. And my youngest son's favorite is the Kentucky sushi roll. Crispy chicken fillet with cucumber rolled in slightly sweet sushi rice. A kind of chicken nugget, but with real chicken and panko. Just a bit more taste and super crispy.
But now the case is that it is no longer on the map. That isn't a great thing when that is precisely the sushi that you like the most. Then there is only one solution: we make it ourselves.
Making Sushi Yourself is Fun
What do you need to prepare sushi? Of course, sushi rice, rice vinegar, and nori. And a rolling mat is very important. And if you can get chopsticks, are really nice.
I cut the chicken into strips and breaded it with panko and then fried it in sunflower oil. First peeled the cucumber and then cut into strips. That is easier to process in the sushi because you still work lengthwise.
Recipe Kentucky sushi roll
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📖 Recipe
VIDEO
RECIPE CARD
Ingredients
Sushi rice
- 1¼ cup sushi rice
- 1½ cup water
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
Crispy chicken
- 2 chicken breast
- 4 tablespoons all-purpose flour, more if necessary
- 1 egg, beaten
- 4 tablespoons panko bread crumbs, more if necessary
- ⅔ cup sunflower oil
Preparation of sushi
- ½ cucumber
- 2 nori sheets
- 1 portion sushi rice, cooked and cooled
- 1 portion crispy chicken
- Japanese soy sauce
- pickled ginger
- wasabi paste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Sushi rice
- Put the rice in a pan.1¼ cup sushi rice
- Pour in the water and bring it to the boil.1½ cup water
- Lower the heat and put the lid on the pan. Let it simmer for 10 minutes.
- Turn off the heat and let it stand for 15 minutes.
- Stir the sugar and rice vinegar into the sushi.1 teaspoon sugar, 1 tablespoon rice vinegar
- Allow to cool to room temperature.
Crispy chicken
- Cut the chicken fillets into vertical strips.2 chicken breast
- Prepare three bowls. Fill the first with flour, the second with the egg, and the last with the panko.4 tablespoons all-purpose flour, 1 egg, 4 tablespoons panko bread crumbs
- Take a piece of chicken fillet and put it first through the flour, then through the egg, and finally through the panko.
- Repeat for all chicken pieces.
- Heat the oil in a frying pan and quickly fry the chicken until brown and crispy (if you have a deep fryer, you can, of course, also use that).⅔ cup sunflower oil
- Drain the chicken on kitchen paper and then cool to room temperature.
Preparation of sushi
- Peel the cucumber and halve it (vertically).½ cucumber
- Scrape out the seeds with the back of a spoon.
- Cut the cucumber into long strips.
- Put a bamboo mat in front of you.
- Put a sheet of nori on top.2 nori sheets
- Spread the sushi rice over the nori. Stay a little off the side (see the video, about 1 cm top and bottom), and don't press the rice too hard.1 portion sushi rice
- Place a row of crispy chicken at about ¼ of the top.1 portion crispy chicken
- Put a row of cucumbers next to it.
- Roll the mat from top to bottom so that you close the nori into a roll. In the video you can clearly see how you do that.
- Press the nori firmly before removing the mat.
- Put your sushi roll on the cutting board and cut the roll in half with a very sharp knife.
- Halve the roll again and cut the each roll in half. That way you end with 8 pieces.
- Repeat for the second nori sheet.
- You can eat the sushi right away, or you can roll it in plastic foil and keep it in the refrigerator (up to 1 day) until you serve it.
- Delicious with soy sauce, pickled ginger, and wasabi.Japanese soy sauce, pickled ginger, wasabi paste
Notes
- Substitute shrimp for the chicken for a surf and turf version.
- Use avocado instead of cucumber for a milder flavor.
- Add a little wasabi mayonnaise to the filling for an extra kick.
- Refrigerate wrapped rolls for up to 1 day.
- You can bake the crispy chicken 1 day in advance and store it in an airtight container in the refrigerator, then serve it at room temperature.
Nutrition
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