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Chicken Katsu Sushi
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 rolls (approx. 20–24 pieces)
Ingredients
For the Chicken Katsu
- 2 boneless chicken breasts (butterflied or thinned)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 ½ cups panko breadcrumbs
- Oil for frying
For the Sushi Rice
- 2 cups cooked sushi rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For Assembling the Roll
- 4 sheets nori
- 1 cucumber, julienned
- 1 avocado, sliced
- Katsu sauce or tonkatsu sauce
- Optional: Japanese mayo
Directions
1. Prepare the Chicken Katsu
- Season chicken breasts with salt and pepper.
- Coat each piece lightly in flour, shaking off excess.
- Dip into beaten eggs.
- Press into panko breadcrumbs until fully coated.
- Heat oil in a pan over medium heat (about 350°F / 175°C).
- Fry chicken cutlets 3–4 minutes per side until golden brown and cooked through.
- Remove and place on a paper towel. Let cool slightly and slice into strips.
2. Prepare the Sushi Rice
- In a bowl, mix rice vinegar, sugar, and salt until dissolved.
- Pour over warm rice and gently fold until coated. Let cool to room temperature.
3. Assemble the Sushi Rolls
- Place a sheet of nori shiny-side down on a bamboo mat.
- Spread a thin, even layer of sushi rice over about ¾ of the nori.
- Add cucumber, avocado, and chicken katsu strips in a line near the bottom edge.
- Drizzle lightly with katsu sauce and/or Japanese mayo.
- Using the bamboo mat, roll tightly from the bottom upward, pressing as you go.
- Seal the edge by brushing with a little water if needed.
- Slice the roll into 5–6 pieces using a sharp, wet knife.
4. Serve
- Serve with extra katsu sauce, soy sauce, or spicy mayo.
- Enjoy your crispy, savory chicken katsu sushi!
