Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Chicken Katsu Sushi Sandwich (Onigirazu) with Colourful Vegetables https://www.metro.ca/userfiles/image/recipes/sushi-sandwich-poulet-katsu-legumes-11640.jpg PT20M PT15M PT35M
Place the pieces of chicken in an airtight bag on a workspace. Flatten with a meat mallet until they measure about 4 x 4 inches (10 x 10 cm) each. Place in a dish. Add the buttermilk and seasoning. Marinate for 10 to 15 minutes.Get three deep dishes. Put the flour in one, the egg in the second, and the panko in the third. Dip the pieces of chicken first in the flour, then the eggs, and finally in the panko. Set aside.Cook the chicken 1 to 2 minutes on each side (or until golden brown) in a pan with hot oil. Set aside in a warm spot.In a bowl, combine the rice, vinegar, and maple syrup.Place a seaweed sheet on a workspace.Place 1/2 cup (125 ml) of the rice in the centre and shape it into a square. Leave 1 inch (2,5 cm) free on every side. Season with sesame seeds. Top with the cabbage, a crispy piece of chicken, hoisin sauce, Fuji sauce, carrots, pickled ginger, and slices of avocado or cucumber. Add another 1/2 cup (125 ml) of rice on top (shape into a square). Press down. Fold in the edges of the seaweed to create a pouch.Wrap with plastic cling wrap and tighten.Slice in half and enjoy
4
5 1 5 5
Chicken Katsu : 1 boneless chicken breast, sliced in half horizontally and halved (four pieces) 1/4 cup (60 ml) buttermilk 1/2 teaspoon (2,5 ml) garlic salt To taste salt and freshly ground pepper Breading: 1/4 cup (60 ml) flour 1 whisked egg plus 3 tbsp (30 ml) water 2 cups (500 ml) Aki Sushi panko Filling: 1 cup (250 ml) red cabbage, thinly sliced 1 cup (250 ml) shredded carrots 1/3 cup (80 ml) pickled ginger 1 avocado, sliced 1 Lebanese cucumber, sliced 1/3 cup (80 ml) hoisin sauce 1/3 cup (80 ml) Aki Sushi Fuji sauce 4 Aki Sushi seaweed sheets Seasoned rice: 4 cups (1 L) cooked sushi rice 2 tablespoons (30 ml) rice vinegar 1 teaspoon (5 ml) maple syrup
Chicken Katsu Sushi Sandwich (Onigirazu) with Colourful Vegetables

Chicken Katsu Sushi Sandwich (Onigirazu) with Colourful Vegetables

Rate this recipe
1 Vote
4
Main course
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Chicken Katsu :
  • 1
    boneless chicken breast, sliced in half horizontally and halved (four pieces)
  • 1/4 cup
    (60 ml)
    buttermilk
  • 1/2 teaspoon
    (2,5 ml)
    garlic salt
  • To taste
    salt and freshly ground pepper

  • Breading:
  • 1/4 cup
    (60 ml)
    flour
  • 1
    whisked egg plus 3 tbsp (30 ml) water
  • 2 cups
    (500 ml)
    Aki Sushi panko

  • Filling:
  • 1 cup
    (250 ml)
    red cabbage, thinly sliced
  • 1 cup
    (250 ml)
    shredded carrots
  • 1/3 cup
    (80 ml)
    pickled ginger
  • 1
    avocado, sliced
  • 1
    Lebanese cucumber, sliced
  • 1/3 cup
    (80 ml)
    hoisin sauce
  • 1/3 cup
    (80 ml)
    Aki Sushi Fuji sauce
  • 4
    Aki Sushi seaweed sheets

  • Seasoned rice:
  • 4 cups
    (1 L)
    cooked sushi rice
  • 2 tablespoons
    (30 ml)
    rice vinegar
  • 1 teaspoon
    (5 ml)
    maple syrup
Imprimer ma sélection

Preparation

Place the pieces of chicken in an airtight bag on a workspace. Flatten with a meat mallet until they measure about 4 x 4 inches (10 x 10 cm) each. Place in a dish. Add the buttermilk and seasoning. Marinate for 10 to 15 minutes.

Get three deep dishes. Put the flour in one, the egg in the second, and the panko in the third. Dip the pieces of chicken first in the flour, then the eggs, and finally in the panko. Set aside.

Cook the chicken 1 to 2 minutes on each side (or until golden brown) in a pan with hot oil. Set aside in a warm spot.

In a bowl, combine the rice, vinegar, and maple syrup.

Place a seaweed sheet on a workspace.

Place 1/2 cup (125 ml) of the rice in the centre and shape it into a square. Leave 1 inch (2,5 cm) free on every side. Season with sesame seeds. Top with the cabbage, a crispy piece of chicken, hoisin sauce, Fuji sauce, carrots, pickled ginger, and slices of avocado or cucumber. Add another 1/2 cup (125 ml) of rice on top (shape into a square). Press down. Fold in the edges of the seaweed to create a pouch.

Wrap with plastic cling wrap and tighten.

Slice in half and enjoy

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.