Supplies
- 4 nori sheets
- 250g of cooked sushi rice
- 1 tbsp Mirin
- Chicken katsu:
- 2 chicken breasts
- 1 egg, beaten
- Plain flour
- Panko breadcrumbs
- Fillings:
- Mayonaise
- Sriracha
- 1 shredded carrot
- 75g green beans, cooked
- 75g spinach
- 75g spring onions
- Toasted sesame seeds
Steps
- To make the chicken katsu, lay the chicken on a flat surface and very carefully split the breasts in half lengthways. This will leave you with 4 very thin bits of chicken. Now cut each half into 2 widthways, so you have 8 flat pieces of chicken.
- Place each chicken first into flour, then egg and finally panko breadcrumbs and set aside.
- Heat some vegetable oil to 180 C and deep fry the chicken pieces until cooked and golden then set aside until you need them.
- To assemble the sandwiches, lay the nori sheets on a flat surface and top with a square of cooked sushi rice. Top the rice with the spinach, carrots and some sriracha and mayo, then lay a piece of the chicken katsu on top. Sprinkle some sesame seeds on the chicken and lay the green beans on top.
- Top everything with another square of rice and then flick water over the nori sheet - this will help it
- Bring the edges of the nori up - as if you were wrapping a present and press the edges together so that they stick - use more water if needed. Flip the sandwich over so the seal is at the bottom and slice into two.
- Serve sprinkled with some extra toasted sesame seeds.