Since Sushi Rolls became very popular in Melbourne where I live, I often come across unique Sushi Rolls. One of my favourites is Chicken ‘Katsu’ Rolls. One day I craved it but I didn’t want to bother making Sushi Rolls, so I made a Sushi Rice Bowl using the same ingredients. Chicken ‘Katsu’ (Fried Crumbed Chicken Breast) and sweet and sour Sushi Rice are a great match.
Makes
1 Serving
Ingredients
Sushi Rice
1 serving (about 200g) Cooked Japanese Short Grain Rice *must be hot
2 teaspoons Sugar
3 teaspoons Rice Vinegar
1/5 teaspoon Salt
*Note: If you are going to cook a larger amount, see ‘Sushi Rice’ page
Toppings
1 Chicken ‘Katsu’ (Fried Crumbed Chicken Breast)
Salad Vegetables *I added Lettuce, Cucumber and Avocado
2 tablespoons ‘Tonkatsu’ Sauce *OR make ‘Tonkatsu’ Sauce
Japanese Mayonnaise
Tonkatsu Sauce
1 tablespoon Ketchup
1 teaspoon Worcestershire Sauce (Lea & Perrins)
1/2 to 1 teaspoon Sugar
1 teaspoon Soy Sauce
Method
Make Sushi Rice first. Mix Sugar, Rice Vinegar and Salt in a small bow, add it to hot Cooked Rice, and mix well. This can be done in a serving bowl. Set aside and cool.
If you make Tonkatsu Sauce, mix the Tonkatsu Sauce ingredients in a small het-proof bow and bering to the boil in the microwave. Set aside and cool.
Prepare Salad Vegetables. Cut into strips, small pieces OR thin slices, and arrange them on the Sushi Rice.
Cut Chicken ‘Katsu’ into the size that is easy to eat, arrange the Chicken ‘Katsu’ pieces on the vegetables, drizzle with Tonkastu Sauce and Japanese Mayonnaise, and enjoy.
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