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| Main ingredients | Sushi rice, Salt, Sugar, Rice wine vinegar, Sriracha sauce, Mayonnaise, Boneless chicken breast, Ginger-garlic paste, Cornflour, Carrot, Red radish, Cucumber, Purple cabbage, Avocado, Nori sheet, Toasted sesame seeds |
| Cuisine | Japanese |
| Course | Main course chicken |
| Prep time | 25-30 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 cup sushi rice
- Salt to taste
- 1 teaspoon sugar
- 2-3 tablespoons rice wine vinegar
- 2 tablespoons sriracha sauce
- ¼ cup mayonnaise
- 150 grams boneless chicken breast, cut into thick strips
- ¾ tablespoon ginger-garlic paste
- 1½ tablespoons cornflour
- Oil for deep frying
- 1 medium carrot, peeled and cut into thin ribbons
- 4-6 small red radishes, sliced
- 1 medium English cucumber, sliced
- 1 cup shredded purple cabbage
- 1 medium avocado, flesh scooped and sliced
- 2 tablespoons shredded nori sheet
- Toasted white sesame seeds to sprinkle
Method
- Heat a deep non-stick pan, add sushi rice, 2 cups hot water, cover and cook on medium heat for 8-10 minutes.
- Take salt and sugar in a bowl, add rice wine vinegar and mix well.
- Take sriracha sauce in another bowl, add mayonnaise and mix well.
- Take chicken in a bowl, add salt and ginger-garlic paste and mix well. Add cornflour and mix well.
- Heat sufficient oil in a kadai. Slide the chicken pieces into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Spread the cooked rice in a wide plate and allow to cool. Add rice wine vinegar mixture and mix well. Transfer into a third bowl and press well.
- Turn it upside down on a serving plate. Place the fried chicken on one side, arrange carrot ribbons, red radish slices, cucumber, cabbage and avocado slices around the rice.
- Drizzle sriracha-mayonnaise mixture on top.
- Place nori sheet on top of rice, sprinkle sesame seeds and serve.
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