Sushi Recipes - Sushi with Garlic Ginger Chicken

Ingredients

• 2 tablespoons oil

• 2 large cloves garlic, crushed

• 3 cm (11h in) fresh ginger, thinly sliced             

• 2 small red chilies, deseeded and finely diced

• 1/2 cup finely diced water chestnuts

• 200 g (7 oz) chicken breast, skin removed and cut into thin,  long strips

• 1 teaspoon sake

• 1 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon fish sauce

• 1/2 teaspoon sesame oil

• 2 spring onions, sliced at an angle

• 3 sheets nori, toasted

• Small bowl tezu

• 300 g (2 cups) cooked Sushi Rice

• Pickled Ginger

• Soy Dipping Sauce

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Method:

1. Heat the oil in a wok over medium heat and stir-fry the garlic, ginger and chilies for 5 seconds. Add the water chestnuts and chicken. 

2. Toss the ingredients in the wok until the chicken is just cooked. Remove from the heat and drain. Place the cooked food into a bowl, season with sake, salt, pepper, fish sauce and sesame oil, and set aside to cool. When completely cold, stir in the spring onions and mix well.

3. Cut the nori sheets into 4 squares. Place 1 nori square diagonally in your left hand, shiny side facing down.

4. To make the rolls, moisten right hand with the tezu to prevent the rice from sticking. Place 2 tablespoons of the Sushi Rice on the nori square. Spoon 2 table­spoons of the chicken mixture on top of the rice and fold the edges of the nori in to form a cone-shaped roll. Use a little water to seal the nori. Repeat with the remaining ingredients.

5. Serve with Pickled Ginger and Soy Dipping Sauce.