Curried Chicken Roll
- Level: Easy
- Yield: 2 rolls, about 15 individual pieces
- Total: 1 hr 50 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
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
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
Sushi Rice:
3 cups water
1 teaspoon salt
1 cup short-grain sushi rice
1/4 cup rice wine vinegar
Directions
- 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:
- 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.
Sushi Rice:
- Place the water and salt in a medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil. Add rice, return to a boil over medium heat, and then reduce heat to low and simmer. Once the water has evaporated from the rice, remove the pan from the heat. Stir in the rice vinegar and let cool before using.