Chicken Sushi
Love Sushi but don't like fish? Our Non-Sushi rolls are perfect for you. Using yummy chicken and veggies, this recipe makes for a delicious meal.
Ingredients
- 1.5 lbs Boneless Chicken Thigh
- 1 pack Ian's Gluten free panko bread crumbs
- 2 Avocado
- 1 Cucumber
- 1 Carrot
- Himalayan Sea Salt to taste
- Granulated Garlic to taste
- Granulated Onion to taste
- .5 cup Coconut Milk
- 2 tbsp Tamari Sauce
- 1 tube Wasabi Optional
- 1 jar Pickled Ginger
- 1 cup Sushi Rice
- 1 packed Nori Seaweed
- 3 tbsp Avocado Oil or Beef Tallow For Frying
- 1 cup Chicken Broth Optional
- Unbleached Parchment Paper
Instructions
- Chicken: -Place bread crumbs in a bowl with the seasoning as desired-Place coconut milk in another bowl-Take the chicken and dip in the coconut milk-Then dip the chicken in the bread crumb seasoning and coat-Preheat the avocado oil in a skillet to medium heat-Cook the chicken until completely cooked and the chicken is browned-Set aside and cool
- Veggies-Slice all veggies into strips about 5-8 inches long
- Rice-Cook sushi rice in a instapot or rice cooker. We like to use chicken broth in place of water to give the rice extra flavor
- Sushi rollsThis takes some time to learn.-Let the rice cool-Lay the nori seaweed down on a piece of parchment paper-Cover and spread the sushi rice all over the nori-Then lay down another piece of parchment paper and flip over-Now slice the chicken-Place the chicken and sliced veggies about .5 inches from the edge of the nori sheet-Tightly start to roll from the outside with the parchment paper. Be careful not to get the parchment paper in the roll. -When finished you should have a tight sushi roll with the items in the middle-Wet a knife and start to cut the sushi log into 1 inch rolls. You might need to wet the knife it it begins to get stuck while cutting
- ServingPlace rolls, wasbi, tamari and ginger on a plate and enjoy
Notes
