Kentucky sushi roll

Crispy chicken and cucumber rolled in slightly sweet sushi rice. You can eat a whole plate of it.

Prep Time 15

Cook Time 15

Total Time 30

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.

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.

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

1. Can I use other vegetables? Certainly, bell pepper or avocado are delicious options. Cut them into long strips so they're easy to roll.

2. Variations

3. Storage:

Sushi tastes best fresh.

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.

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