Making sushi

Ingredients

• 2 cups Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 3 tablespoons Rice Vinegar (for seasoning the rice)
• 2 tablespoons Granulated Sugar (adds slight sweetness to the rice)
• 1 teaspoon Salt (for rice seasoning)
• 300 grams Chicken Breast (cut into thin strips about ½ inch wide)
• 1 teaspoon Salt (for marinating the chicken)
• 1 teaspoon Red Chili Powder (mild heat for the chicken)
• 0.5 teaspoon Turmeric Powder (color and subtle flavor)
• 0.5 teaspoon Garam Masala (warm spice blend for the chicken)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying)
• 4 pieces Nori Sheets (roasted seaweed sheets for wrapping)
• 2 tablespoons Soy Sauce (for dipping)

Instructions

1. Rinse and Cook Sushi Rice

   Rinse the rice under cold water until the water runs clear. Transfer to a rice cooker with 2½ cups water (or a saucepan) and cook.

   Time: PT25M

   Temperature: 100°C

2. Season the Rice

   When the rice is hot, move it to a large bowl. Gently fold in rice vinegar, sugar, and salt until evenly coated. Cover with a damp cloth and let cool to room temperature.

   Time: PT5M

3. Marinate the Chicken

   In a mixing bowl combine chicken strips with salt, red chili powder, turmeric, and garam masala. Mix well, cover, and refrigerate for 30 minutes.

   Time: PT35M

4. Heat Oil for Deep Frying

   Pour vegetable oil into the deep‑frying pot and heat to 180°C. Use a thermometer to check the temperature.

   Time: PT5M

   Temperature: 180°C

5. Deep Fry the Chicken

   Add marinated chicken strips in small batches. Fry for 4‑5 minutes until golden and cooked through. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

6. Assemble the Sushi Rolls

   Place a sheet of parchment paper on a clean surface. Lay a nori sheet shiny side down. With wet hands spread a thin layer of seasoned rice over 3/4 of the sheet, leaving the top edge free. Lay a few fried chicken strips horizontally near the bottom.

   Time: PT5M

7. Roll the Sushi

   Using the parchment paper as a mat, roll the nori tightly over the filling, applying gentle pressure. Seal the edge with a dab of water.

   Time: PT5M

8. Slice the Rolls

   With a sharp, wet knife slice each roll into 6‑8 bite‑size pieces. Clean the knife between cuts for clean slices.

   Time: PT3M

9. Serve

   Arrange sushi pieces on a plate and serve with soy sauce for dipping.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

12g

Fiber

2g