2.5 cups sushi rice (500 g)
2.5 cups water (625 ml)
¼ cup sushi seasoning (60 ml)
2 tblsps vegetable oil
2 x 160 g crumbed chicken schnitzels
6 sheets toasted nori
¼ cup mayonnaise (60 ml)
1 avocado thinly sliced
2 tbsp light soy sauce to serve
- Rinse sushi rice well under cold water. Drain. Place in a large saucepan with water. Cover with lid and bring to the boil over a high heat. Boil for 2 minutes. Reduce heat to low and cook for a further 10 minutes, or until water has been absorbed. Remove. Stand, covered, for 15 minutes.
- Spread rice onto a large flat tray and drizzle with seasoning. Stir to combine, then set aside, stirring occasionally, to cool to room temperature.
Heat oil in a medium non-stick frying pan over a medium heat. Add schnitzels. Cook for about 3 to 4 minutes on each side, or until golden and cooked. Remove. Drain on absorbent kitchen paper. Cut into 1.5cm-wide strips.
- Place 1 nori sheet, rough-side up, on a damp bamboo sushi mat. Using wet fingers, press 1 cup of rice firmly over nori, leaving a 2cm border at the other end. Spread 2 tsps mayonnaise across centre of rice. Top with two or three pieces of chicken and avocado.
- Starting at end closest to you, use the bamboo mat to tightly roll up sushi. Remove mat. Repeat with remaining nori, rice, mayonnaise, chicken and avocado to make another five rolls. Using a sharp, wet knife, trim ends and cut into pieces or in half.
- Serve with soy sauce.