Chicken Katsu Sushi Rolls You Can Make at Home
Make crispy chicken katsu sushi rolls at home with panko-breaded chicken, homemade katsu sauce, and seasoned sushi rice. Ready in under an hour!
Servings: 2 portions
Equipment
- Sushi rolling mat
- Rice paddle
Ingredients
For the Chicken and Katsu Sauce:
- 2 large skinless boneless chicken breasts cut into ½ inch pieces
- ½ cup tomato ketchup
- 4 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Japanese soy sauce
- 2 tablespoons water
- 2 eggs lightly beaten
- 1½ cup panko breadcrumbs
- Cooking oil for deep frying
For the Sushi Rice:
- 2 cups of sushi rice
- 2 teaspoons sugar
- ½ teaspoon Himalayan salt
- 1 teaspoon rice vinegar
- 1 pack Sushi nori 5 sheets
Additional:
- Cucumber slice lengthwise into 0.2-inch thick slices
Instructions
For the Sushi Rice:
- Wash and rinse the rice until the water runs clear.
- Cook the rice according to the package instructions. You can do it on the stovetop or use a rice cooker if you have one.
- Once the rice is cooked, transfer it to a mixing bowl.
- In a small bowl, mix the 2 teaspoons of sugar, ½ teaspoon of salt, and 1 teaspoon of rice vinegar. Stir it into the rice using the rice paddle and keep stirring until it is evenly seasoned.
For the Chicken Katsu:
- Prepare the chicken and place it in a mixing bowl.
- In a small bowl, place ¼ cup of tomato ketchup, 2 tablespoons of hoisin sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Japanese soy sauce, and 1 tablespoon of water. Mix all together until you have a smooth sauce.
- Pour half the sauce over the chicken and stir well until all pieces are coated. Using a skewer, pierce the chicken pieces all over. This little trick will help the meat to develop flavor. Leave it to marinate for at least 20 minutes. Leave the remaining sauce for dipping.
- When you are ready to cook, lightly beat the egg and stir it into the chicken pieces.
- Heat the oil in a wok or frying pan. Take one piece of chicken and dredge it in the panko breadcrumbs until it is fully coated. Then carefully slide the chicken into the hot oil. Continue doing until the wok is filled with chicken.
- Fry the chicken over medium heat for about 3-4 minutes, then turn it. Continue cooking until the chicken is golden brown and crispy. Take them out of the oil and place them on a plate lined with a paper towel/ kitchen paper.
To make the Sushi Rolls:
- Lay a nori sheet on the bamboo sushi roll mat. Spoon and spread the seasoned rice over the nori sheet using the rice paddle. Carefully spread and press the rice into a 0.2-inch thick layer; take care not to break the nori. Leave about half an inch of space at the edge of the nori.
- Arrange the chicken pieces and cucumber horizontally in a single line across the nori sheet. Carefully roll the mat and press until you have a tube-shaped rice sushi.
- Use a very sharp knife, slice the sushi into 0.5 - 1 inch thick slices.
- You can drizzle the remaining sauce at serving or use it as a dipping sauce.
Notes
- To save time, prepare and cook the rice first, then get the chicken ready whilst it cooks. I use the rice cooker for practicality and guaranteed results.
- It is imperative to pierce the chicken before marinating to ensure it absorbs the flavor. Especially if you don’t have time for a long period of marination.
- Make the sushi rolls as soon as the chicken cools down. So you can retain the chicken katsu's crispiness. And serve the rolls immediately.
- Press the rolling mat firmly as you roll the rice to ensure it does not fall apart when you cut it.
Nutrition
Serving: 2portions | Calories: 1221kcal | Carbohydrates: 221g | Protein: 52g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 237mg | Sodium: 3678mg | Potassium: 969mg | Fiber: 8g | Sugar: 29g | Vitamin A: 646IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 7mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.