Crispy Chicken Katsu Sushi Rolls

Chicken Katsu Sushi Goreng Recipe

Chicken Katsu Sushi Goreng is a delightful fusion of crispy chicken katsu and traditional sushi, transformed into a crunchy, flavorful treat. This recipe combines the best elements of Japanese cuisine, featuring tender chicken katsu, fresh vegetables, and a crunchy coating, all rolled into sushi. Perfect for a fun appetizer or a unique main course, this dish is sure to impress. Here’s how to make it:

Ingredients:

• 4 cups freshly cooked white rice (prepared in a rice cooker)
• 4 sheets nori (seaweed)
• 1 chicken katsu (cut into 4 long strips; see separate recipe for chicken katsu)
• 1 egg (cooked into an omelet and sliced into long strips)
• 4 blanched spinach leaves
• 1 carrot (cut into quarters and briefly blanched)
• A pinch of salt
• 50 grams all-purpose flour
• 100 ml water
• 1 small bowl of orange panko breadcrumbs
• Oil for frying (such as vegetable oil)

Instructions:

1. Prepare the Sushi Rolls:

   Related Articles

   • 
     Crispy Chicken Steak with Tangy Tamarind Sauce
   • 
     Thai Pandan Fried Chicken: Crispy & Aromatic Delight
   • 
     Savory Indonesian Butter-Fried Chicken with Sweet Soy Sauce
   • 
     Crispy Spicy Chicken Wings: Irresistibly Crunchy and Bold Flavor
   “Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

   • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

   Get started now and elevate your projects!
   • Lay a sushi mat on a clean surface and cover it with plastic wrap for easy cleanup. Spread the freshly cooked rice evenly over the sushi mat, pressing it down gently to form a uniform layer. Ensure the rice is spread evenly to make rolling easier.
   • Place one sheet of nori on top of the rice, then arrange the chicken katsu strips, omelet strips, spinach leaves, and carrot pieces along the edge of the nori closest to you.
   • Carefully roll the sushi using the sushi mat, pressing gently to ensure the roll is compact and holds together. Seal the edge with a slight pressure to ensure the roll sticks.

2. Coat the Rolls:

   • In a small bowl, combine the all-purpose flour with water and a pinch of salt to create a light batter.
   • Dip the prepared sushi rolls into the batter, ensuring they are fully coated.
   • Roll the coated sushi in the panko breadcrumbs until evenly covered.

3. Fry the Sushi Rolls:

   • Heat a generous amount of oil in a non-stick frying pan over medium-low heat. The oil should be hot enough for frying but not smoking.
   • Fry the coated sushi rolls until they are golden brown and crispy on all sides. Turn them gently to ensure even cooking. Be mindful of the heat to prevent burning.
   • Once cooked, remove the rolls from the oil and drain them on paper towels to remove excess oil.

4. Slice and Serve:

   • To slice the sushi rolls cleanly, lightly oil a knife with olive oil or any cooking oil of your choice to help prevent sticking and achieve smooth cuts.
   • Serve the Chicken Katsu Sushi Goreng with soy sauce, or shoyu, and optionally with additional condiments like mayonnaise, ketchup, or chili sauce, according to your taste preferences.

Enjoy this delightful twist on sushi, combining the crunch of fried katsu with the freshness of sushi ingredients. Perfect for a unique dinner or a special treat for guests!