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Chicken Katsu Sushi Sandwich (Onigirazu) with Colourful Vegetables
2021-05-20
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
Metro
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2
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
4
Main course
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
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
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
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