Chicken Katsu Sushi Roll
Elevate your sushi game with this irresistible Chicken Katsu Sushi Roll recipe, a fusion of Japanese comfort food and fresh sushi flavors. Crispy, golden breaded chicken pairs perfectly with creamy avocado, crunchy cucumber, and fluffy, seasoned sushi rice, all wrapped in a flavorful nori sheet. Each roll is handcrafted with care, combining the delicate art of sushi-making with the rich, savory taste of chicken katsu. Top it all off with a homemade spicy soy-sriracha dipping sauce for an extra layer of bold flavor. Whether you're hosting a dinner party or treating yourself, these sushi rolls are guaranteed to impress. Perfect for fans of fusion cuisine and anyone seeking a unique twist on traditional sushi! Keywords: Chicken Katsu Sushi Roll, sushi recipe, fusion food, homemade sushi, crispy chicken sushi.
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Recipe Information
Ingredients
- 1 piece Boneless skinless chicken breast
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 1 large Egg
- 1 cup Panko breadcrumbs
- 1 cup Vegetable oil
- 2 cups Sushi rice
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 pieces Nori sheets
- 1 medium Cucumber
- 1 large Avocado
- 2 tablespoons Soy sauce
- 4 tablespoons Mayonnaise
- 1 tablespoon Sriracha
Instructions
Start by cooking sushi rice according to package instructions. Once cooked, add rice vinegar, sugar, and salt to the hot rice, mixing gently. Allow the rice to cool to room temperature.
Meanwhile, prepare the chicken katsu. Pound the chicken breast to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and the other with panko breadcrumbs.
Dredge the chicken breast in flour, shaking off excess, then dip in the beaten egg, and finally coat with panko breadcrumbs, pressing gently to ensure they adhere.
Heat vegetable oil in a frying pan over medium heat. Fry the breaded chicken for 3-4 minutes on each side, until golden brown and cooked through. Remove and drain on paper towels. Slice into thin strips once slightly cooled.
While the chicken cools, slice the cucumber into thin strips and cut the avocado into slices.
Prepare sushi rolling station with a bamboo mat. Place a nori sheet shiny side down on the mat.
Wet your hands with water to prevent sticking, then spread 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.
Spread a thin line of mayonnaise down the center of the rice, followed by placing a couple of chicken strips, cucumber strips, and avocado slices.
Carefully roll the sushi using the bamboo mat, pressing gently to shape but not too tightly. Moisten the exposed edge of the nori to seal the roll.
Repeat the assembly for remaining nori sheets and ingredients.
In a small bowl, mix soy sauce and sriracha to make a dipping sauce.
Use a sharp knife to slice each roll into 8 pieces, wiping the knife blade with a damp cloth between slices.
Serve the chicken katsu sushi rolls with the spicy dipping sauce.
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.4 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
