Crispy Rice Chicken Sushi Rolls (Cooked)
Golden crispy rice chicken sushi rolls made with seasoned sushi rice, tender cooked chicken, creamy avocado, and fresh cucumber, pan crisped for extra texture and flavor.
Ingredients
Scale
- 2 cups uncooked short grain sushi rice
- 2 1/2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 1/2 cups cooked shredded chicken breast
- 1 ripe avocado, sliced
- 1 small cucumber, cut into thin strips
- 4 nori sheets
- 2 tablespoons vegetable oil
Instructions
- Rinse the sushi rice until the water runs clear, then cook with 2 1/2 cups water according to package instructions.
- While the rice is warm, mix rice vinegar, sugar, and salt, then gently fold into the rice.
- Place a nori sheet on a bamboo mat, shiny side down, and spread an even layer of rice over it, leaving a small border at the top.
- Flip the sheet so the rice faces down, then add shredded chicken, avocado slices, and cucumber strips along the center.
- Roll tightly using the bamboo mat, pressing gently to seal.
- Brush the rice exterior lightly with vegetable oil and place rice side down in a skillet over medium heat.
- Cook for 2 to 3 minutes until golden and crispy, then turn gently and warm the other side briefly.
- Let rest for 2 minutes, then slice into even pieces and serve.
Notes
- Use short grain sushi rice for proper stickiness.
- Wet the knife slightly before slicing for cleaner cuts.
- Do not overfill the roll to maintain structure.
Find it online: https://tastyze.com/crispy-rice-chicken-sushi-rolls-cooked/