Sushi roll with chicken (Jorge Gonzales)

Name: Sushi roll with chicken (Jorge Gonzales)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 ml rice vinegar; 170 g Sugar; 60 g Salt; 300 g Sushi rice (Nishiki-); 2 TABLESPOONS white and black sesame seeds; 1 (approx. 200 g) Chicken filet; 1 TABLESPOON Oil; 100 ml + 1-2 tablespoons teriyaki sauce; 100 g B; 1/2 ripe avocado; 2 Nori algae leaves; 320 g cooked sushi rice; 15 g Wasabi paste (tube); 7-10 Tbsp pickled sushi ginger and soy sauce; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 ml rice vinegar
170 g Sugar
60 g Salt
300 g Sushi rice (Nishiki-)
2 TABLESPOONS white and black sesame seeds
1 (approx. 200 g) Chicken filet
1 TABLESPOON Oil
100 ml + 1-2 tablespoons teriyaki sauce
100 g B
1/2 ripe avocado
2 Nori algae leaves
320 g cooked sushi rice
15 g Wasabi paste (tube)
7-10 Tbsp pickled sushi ginger and soy sauce
7-10 Tbsp Cling film

Directions

1
Heat vinegar, sugar and salt in a pot while stirring until the sugar is dissolved
2
Wash the rice several times until the washing water remains clear. Bring 300 ml water to the boil, add rice and simmer covered for about 8 minutes. Leave rice to swell for about 10 minutes on the switched off hotplate. Pour the rice into a large bowl, stir in 40-50 ml vinegar mixture, cover with a damp tea towel and allow to cool
3
For the sushi:
4
Roast sesame seeds in a pan without fat until brown, take them out and let them cool down. Wash the meat, dab dry, first cut in half horizontally, then lengthwise into strips no wider than approx. 1 cm. Heat oil in a coated pan. Place meat straight in, fry for approx. 1 minute. Continue frying for 1-2 minutes, turning gently. Deglaze meat with 100 ml Teriyaki sauce, bring to the boil, reduce briefly. Pour meat and sauce into a bowl, let cool off
5
Clean and wash the cucumber, cut in half lengthwise, scrape out the seeds and cut the flesh into very fine strips. Halve avocado, remove seeds. Peel the fruit flesh and cut it into approx. 1 cm wide strips
6
Spread a thin layer of water on a work surface and lay the foil flat on top. Wrap a bamboo mat in foil. Cut algae leaves in half. Spread the sushi rice on the algae leaves with moistened hands, leaving a rim of approx. 3 cm wide on the upper long side. Turn over the leaves (the rice side is now on the work surface), draw 1 thin line of wasabi paste on each leaf. Place cucumber, avocado and chicken strips crosswise in the middle of the nori leaves. Roll up the leaves, first whipping the part without rice around the filling. Form the rolls with the bamboo mat
7
Put sesame seeds on a plate. Turn the rolls in it, press on something. Cut the rolls into 5-6 pieces with a sharp knife, drizzle with teriyaki sauce if necessary and serve with pickled ginger and soy sauce
8
Waiting time approx. 35 minutes