Gluten-Free Chicken Katsu Sushi Roll
Savor the bold fusion of flavors in this Gluten-Free Chicken Katsu Sushi Roll recipe, where crispy, golden-brown chicken katsu meets the delicate artistry of sushi-making. This innovative dish transforms a Japanese classic into a gluten-free delight, using crunchy gluten-free panko breadcrumbs and fluffy sushi rice seasoned with a sweet hint of rice vinegar. Perfectly wrapped in nori sheets and rolled to perfection, each bite is packed with satisfying textures and flavors. Ideal for gluten-free diets, this recipe is both indulgent and approachable, ready in under an hour. Serve with gluten-free soy sauce for the perfect finishing touch to this handmade, restaurant-worthy creation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken thighs
- 1 cup Gluten-free panko breadcrumbs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Gluten-free all-purpose flour
- 1 large Egg
- 1.5 cups Sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 2 pieces Nori sheets
- 2 tablespoons Gluten-free soy sauce
- 0.5 cup Cooking oil
- 2 cups Water
Instructions
Begin by cooking the sushi rice. Rinse the rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a rice cooker and cook according to the manufacturer's instructions. Once done, transfer to a large bowl to cool slightly.
While the rice is cooking, prepare the seasonings for the rice. In a small saucepan, heat the rice vinegar and sugar over low heat, stirring until the sugar is dissolved. Set aside.
Flatten the chicken thighs to an even thickness using a meat mallet or rolling pin.
Season both sides of the chicken with salt and black pepper. Dredge each piece in the gluten-free flour, shaking off the excess, then dip in beaten egg, and finally coat with gluten-free panko breadcrumbs.
Heat cooking oil in a skillet over medium heat. Fry the breaded chicken thighs for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and let rest on a wire rack to retain crispiness.
Once the rice has cooled to room temperature, stir in the prepared vinegar-sugar mixture gently using a spatula by folding, being careful not to mash the rice.
Place a bamboo sushi mat on a clean surface and cover it with a piece of plastic wrap. Place a sheet of nori, shiny side down, on the mat.
With wet hands, spread half of the seasoned sushi rice over the nori sheet, leaving about 1 inch of the top edge uncovered.
Slice the chicken katsu into thin strips. Lay the chicken pieces across the middle of the rice-covered nori.
Using the sushi mat, carefully roll the sushi, applying gentle pressure to ensure a firm roll, but not so much that the ingredients squeeze out the sides. Roll over the uncovered nori edge to seal.
Slice the roll into 6-8 pieces using a sharp, wet knife.
Repeat the process with the other sheet of nori and remaining ingredients.
Serve with gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 16.9 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 152 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 935 mg | 20% | |
*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.
