- 2 sheets nori
- Curried Chicken Salad, recipe follows
- 1 cup Sushi Rice, recipe follows
- Pickled ginger, for serving
- Wasabi, for serving
- Soy sauce, for serving
Place 1 sheet of nori lengthwise on a bamboo mat, shiny-side down. Position the sheet about 1-inch from the side of the mat closest to you. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly across it. Next place the curried chicken salad horizontally across the roll. Use the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round cigar shape. Slice into 1-inch thick rolls with a sharp knife. Turn rolls onto their sides so the rice is facing upwards, and serve with the pickled ginger, wasabi, and soy sauce.
Curried Chicken Salad:
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts, cut into medium dice
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 (14-ounce) can coconut milk
- 1/4 cup raisins
- 1 tablespoon chopped fresh cilantro leaves
- 1 tablespoon mild curry powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon pine nuts, roughly chopped
Heat olive oil in a large skillet over medium heat. Add chicken and saute until fully cooked through. Remove chicken from pan. Add onion and garlic and saute for 2 to 3 minutes. Add coconut milk and bring to a simmer. Meanwhile, chop the chicken finely and return it to the pan. Add the raisins, cilantro, curry powder, salt, pepper, and pine nuts. Simmer for about 10 to 15 minutes or until the mixture is thick. Remove from heat and cool completely before using.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.