Recipe from: eatinonthecheap Image Credit: Jodie Mo |
Chipotle
Chicken Sushi Roll
“Sushi at
home is pretty economical as long as you aren’t buying sushi grade tuna.” Jodie Mo
Ingredients:
4 sheets of
Nori paper
2 cups sushi
rice
3 T seasoned
rice vinegar
2 egg yolks
1 T white
wine vinegar
1/4 t. salt
1/2 t. ground
chipotle pepper
1 c.
vegetable oil
1 cup finely
chopped cooked chicken
1 avocado
Preparation:
Soak the rice
in cold water for 10-15 minutes.
Drain.
Cook rice according to package directions.
Let sit for
10 minutes, then spread out in a shallow dish and sprinkle with vinegar.
Fold the
vinegar into the rice.
While folding
the rice, cool the rice quickly with a fan.
Let it cool
to room temperature before using.
Do not put in
the fridge.
While rice is
cooking, beat eggs with wine vinegar, salt and chipotle until smooth.
Very slowly whisk oil into egg yolks until
mixture is thick and oil is well incorporated.
Mix chicken
with 1/3 cup of chipotle mayo.
Set aside.
Peel and
slice avocados into matchsticks.
Okay, now you
are ready to roll.
Put a little
rice vinegar and water into a bowl.
Place one
sheet of nori on your sushi mat.
Dip your
fingers into vinegar (this helps with sticking) and place a mound of rice in
the
middle of the paper.
Press rice
into a thin layer leaving a 1/2″ margin on the far side of the paper.
Place a
couple of heaping spoonfuls of chicken down the middle and then top with
avocados.
Next, roll
the end of nori closest to you over the filling using the mat.
Gently pull
it back to tighten up the roll, and then continue rolling until you reach the
end,
keeping even pressure using the mat.
Great! Good
Job!
Now, cut the
roll in half, then cut each half in half, and then in half again.
Voila! Serve
with some wasabi, soy sauce and ginger! Enjoy!
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