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Sweet chilli chicken sushi

  • 0:50 Prep
  • 0:20 Cook
  • Makes 24


  • 1 cup sushi rice
  • 1/4 cup Obento mirin seasoning
  • 4 chicken tenderloins, cut into strips lengthways
  • 1/4 cup sweet chilli sauce
  • 2 teaspoons rice bran oil
  • 2 tablespoons Kewpie mayonnaise
  • 4 nori sheets
  • 1/2 medium avocado, thinly sliced
  • 1/2 Lebanese cucumber, cut into thin strips
  • 4 green oak lettuce leaves, torn


  • 1
    Make sushi rice: Rinse and drain rice 3 times or until water runs clear. Place rice in sieve over a bowl. Set aside for 10 minutes to drain.
  • 2
    Place rice and 1 cup cold water in a small saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has been absorbed. Remove from heat. Stand, covered, for 10 minutes.
  • 3
    Transfer rice to a large ceramic dish. Using a spatula, stir rice to break up lumps. Gradually add seasoning, lifting and turning rice, until rice has cooled.
  • 4
    Place chicken and 2 tablespoons sweet chilli sauce in a small bowl. Turn to coat.
  • 5
    Heat oil in a small frying pan over medium-high heat. Add chicken. Cook, turning, for 5 minutes or until cooked through. Meanwhile, combine mayonnaise and remaining sweet chilli sauce in a small bowl.
  • 6
    Place 1 nori sheet, shiny-side down, on sushi mat. Leaving a 2cm strip at 1 long end, spread 1/4 rice mixture over nori using damp fingers. Spread 1/4 mayonnaise mixture across centre of rice. Arrange 1/4 chicken, avocado, cucumber and lettuce over rice.
  • 7
    Using mat, roll up firmly to form a roll. Cut roll into 6 slices. Repeat with remaining nori sheets, rice mixture, mayonnaise mixture, chicken, avocado, cucumber and lettuce to make 24 pieces. Serve.

Source: taste.com.au


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