Easy Delicious Fool Proof Chicken Sushi Rolls
Easy, delicious, fool-proof chicken sushi you can make at home. These rolls are absolutely perfect for a light lunch on a hot day, a picnic, lunchbox, starter or hors d’oeuvre. No raw fish to deal with; strips of juicy chicken, avocado, cucumber, red and yellow peppers. A great introduction to sushi for a seafood sceptic; and a meal you can make together with your guests, or your children if you fancy it.
The first time we ate sushi like this, we were with friends in Sydney. I’d never have even considered making sushi if a family were coming over for dinner. In my mind sushi was complicated. Time consuming.
The friends we ate with had made the sushi rice just before we arrived. They’d bought a pre roasted chicken and started to rip some of the meat up, that was on a plate on the table, together with lots of thinly sliced vegetables and then nori (sheets of seaweed). Everybody, even the kids, was given a sheet of nori with a big spoonful of rice on the top to try to spread it out. Granted, it didn’t go quickly, but dinner isn’t ‘supposed’ to go quickly!
We helped the little ones and everyone was giggling about how sticky the rice was, amidst valiant efforts on our parts to make it look like it came naturally; which it obviously didn’t.
Everybody chose the fillings they wanted. Avocado, cucumber, chicken, peppers. Then there’s the typical Sydney roll serving… Roll it up, cut it in two and you’re done! No need to have lots of fiddly little pieces to pick up. One sushi (wrap) in each child’s hand followed by silent, happy munching, and the occasional soy sauce spillage.
Absolutely delicious, and naturally, memories I treasure because I love that little family to bits!
Easy Delicious Fool Proof Chicken Sushi Rolls
(This recipe is for 4 adults)
If you’re going to make the sushi rolls with others, it’s nice to have a variation of fillers prepared so that everyone can pick what they like and make their own combinations. I usually use:
1 red pepper
1 yellow pepper
450g (1 lb) cooked chicken breast
2-3 carrots, peeled
You’ll also need:
9-10 sheets nori (seaweed)
gari (sushi ginger)
wasabi (Japanese horseradish)
Japanese soy sauce (gluten free if you prefer)
as this sushi is made with chicken, Teriyaki sauce is also a very tasty addition.
For the rice:
1 cup uncooked sushi rice makes 3 rolls; and I usually calculate 2 rolls per adult and 1 – 2 per child, depending on how crazy they are about sushi!
7 dl (3 cups) uncooked sushi rice
8 ½ dl (3 ½ cups) water
1 dl and 3 tbsp (1/2 cup) rice vinegar (exchanging for another type of vinegar doesn’t work!)
2 tbsp white sugar
½ large lemon*
2 tsp salt
Ideally the rice needs to be at room temperature to make sushi rolls, so it’s good to start making it an hour or so in advance. But don’t let that put you off. It’s an absolutely delicious meal even if the rice is still warm.
Start with the rice:
1. Rinse the rice until the water runs clear.
2. Combine with rice and water in a medium saucepan. Bring the water to the boil, stirring occasionally, then reduce the heat to low, cover and cook for about 20 minutes (or as directed on the packaging). The rice should be tender and the water absorbed.
3. In the meanwhile, combine the rice vinegar, lemon juice, sugar and salt in a small saucepan and cook over medium heat until the sugar dissolves.
4. Pour the vinegar mix onto the cooked rice as soon as it’s ready. It will seem very wet when you first pour it in. Using a wooden spoon keep stirring and the rice will dry as it cools. Now, everyone likes their sushi rice slightly differently, so if you’re trying this recipe for the first time, pour in half the vinegar mix, then add to taste.
5. Once the rice is cool enough to handle, scoop it out of the saucepan and into a plastic or wooden bowl to cool completely. Let the rice cool in room temperature (putting it in the fridge damages the rice).
Then the fillers:
6. Slice all the fillers (avocado, cucumber etc) into thin strips.
…And you’re all set to make your sushi rolls.
7. Scoop a heaped spoonful of the prepared sushi rice onto the middle of a nori sheet. The nori is rectangular, and you’re going to want to roll them length ways (rather than from the short end) so gently spread out the rice so that it covers about 4/5 of the nori, leaving a strip along the length without rice, just to make sure that you’re able to seal your sushi roll together once it’s formed.
8. Select three to five fillers you’d like to have and lay out single rows across the length of the rice, just a few cm’s (an inch) from the edge.
9. Now it’s time to carefully start to roll up your sushi roll. It might seem a little tricky at first but go slow, and you’ll get a feel for it. Roll slowly and evenly along the length of nori, and make sure you’re keeping a tight roll as you do.
10. At the end of your rolling, you’ll come to the nori with no rice on it. Wet your finger in cold running water and dab it along the nori. This makes it sticky so your roll ends nicely with no loose ends.
11. Run a sharp knife under cold running water, and use it to slice your sushi roll in half, or in pieces, whichever you fancy.
Ready to enjoy.
Final results after everybody had a go:
These easy, delicious fool proof chicken sushi rolls are gluten free because the recipe uses rice wine vinegar; some sushi restaurants use malt vinegar, which isn’t gluten free. Also the crabmeat often used in sushi is rarely gluten free.
*I add lemon to the sushi rice. Most people don’t do that, I haven’t seen a recipe yet with lemon in it. But you’ll never regret it! Lemon adds an unbelievable freshness and zing to the rice… It’s my secret ingredient.
Lastly, in doing some research for this post, I came across a really interesting article about wasabi, and how probably, very few of us have ever tasted ‘real’ wasabi, since once the root has been ground, in light, it looses it’s flavor within 15 minutes! Just in case you’re as much a sushi nerd as me, you’ll find the article here: You probably haven’t ever eaten authentic wasabi, because it costs a fortune.
ENJOY YOUR SUSHI.