Total time: 1 hr 45 min
Preparation time: 45 min
Cooking time: 1 hr
Yields: 12 Sushi rolls
Although this is not even close to the traditional Sushi, the main idea is to present this dish as a good looking sushi platter for a quiet dinner or to surprise your guests with something new! You can name this anything you want to, because you're the King Takahashi of your Sushi!
This recipe essentially has got 3 Parts-
1. Minced chicken filling
2. Pickled Cucumber
3. Flavoured Egg Wrap
INGREDIENTS:
1. For Chicken Filling:
Chicken Thigh : 500g, deboned and finely minced.
Dark Soy : 2 tbs
Light Soy : 1 tbs
Cider Vinegar : 1tbs
Roasted Seasame Oil : 1 tsp
Chinese Five Spice Powder : 1/2 tsp
Garlic : 1 large clove grated, 2 cloves finely chopped.
Onions : 2 Small, finely chopped
Sugar, salt & pepper for seasoning.
2. For Pickled Cucumber:
Cucumber : 1 cut length wise in quarters and deseeded.
Balsamic Vinegar : 1/3 Cup
Sugar : 1 tbs
Salt for seasoning.
3. For Flavoured Egg:
Prepare 2 batches, each with:
Eggs : 2
Ginger Powder : 1/2 teaspoon
Light Soy : 1 teaspoon
Salt & Pepper for seasoning
METHOD:
1. The Chicken Filling :
Mix everything in a bowl except the chopped onion and garlic and half of the dark soy. Cover and refrigerate for at least 2 hours.
(1 tbsp of dark soy and the grated garlic goes in the marinade). After marination bring the mix at room temperature.
In a heavy bottom pan add any neutral oil, put the flame on highest possible, as the oil heats up add the chopped onion and garlic,
cook for a minute. Add the chicken mix and the dark soy, keep stirring. The idea is to sear the mix and NOT TO BOIL it.
Season well.
2. The Pickled Cucumber :
Dissolve the sugar in balsamic vinegar and add to the cucumbers in a shallow flat plate and keep aside, occasionally turning and coating the cucumbers.
Deseeding the cucumber is essential as they contain too much water and will dilute the mix. Add salt for seasoning.
3. The Flavoured Egg Wrap :
Mix all the ingredients for each batch in a bowl. Heat oil in a non-stick pan and add the egg. Spread well all around the frying pan and cook on a medium low flame. The thickness should be enough to hold and secure the fillings inside.
This should be repeated for the next batch as well for 2 omlettes.
The assembling part:
Along the broadest diameter of the egg place some of the minced chicken, mix along a straight line. Now give a fold on one end of the omelette so that it covers the chicken mix. Now place the pickled cucumbers along the folded part and fold the other end until it forms a roll. The main idea is to keep the chicken mix and cucumber separated by a fold. (See photo)
Repeat the same for the next roll.
Now cut the roll in 1 inch thickness and plate on the sides as a Sushi.
The Chilli Jam :
Chop one whole red chilli (with seeds) and a dried red chilli (discard seeds) along with a clove of garlic. Heat oil on low flame and add the above mentioned ingredients, stir for a while, add 1 tbs of cider vinegar, 2 tbs of sugar and a little salt for seasoning. Now add 1/2 cup of water. Boil until a syrup like consistency is achieved. Pour the chilli jam into small bowls and cool for a while before serving.
Top the sushi with chilli jam or simply dip the rolls in chilli jam and enjoy!
TIPS: The chicken should take about 10 min to cook through, so keep the egg and cucumber ready for assembling.
Recipe by: Sourav Pal (Contest Winner)
Preparation time: 45 min
Cooking time: 1 hr
Yields: 12 Sushi rolls
Although this is not even close to the traditional Sushi, the main idea is to present this dish as a good looking sushi platter for a quiet dinner or to surprise your guests with something new! You can name this anything you want to, because you're the King Takahashi of your Sushi!
This recipe essentially has got 3 Parts-
1. Minced chicken filling
2. Pickled Cucumber
3. Flavoured Egg Wrap
INGREDIENTS:
1. For Chicken Filling:
Chicken Thigh : 500g, deboned and finely minced.
Dark Soy : 2 tbs
Light Soy : 1 tbs
Cider Vinegar : 1tbs
Roasted Seasame Oil : 1 tsp
Chinese Five Spice Powder : 1/2 tsp
Garlic : 1 large clove grated, 2 cloves finely chopped.
Onions : 2 Small, finely chopped
Sugar, salt & pepper for seasoning.
2. For Pickled Cucumber:
Cucumber : 1 cut length wise in quarters and deseeded.
Balsamic Vinegar : 1/3 Cup
Sugar : 1 tbs
Salt for seasoning.
3. For Flavoured Egg:
Prepare 2 batches, each with:
Eggs : 2
Ginger Powder : 1/2 teaspoon
Light Soy : 1 teaspoon
Salt & Pepper for seasoning
METHOD:
1. The Chicken Filling :
Mix everything in a bowl except the chopped onion and garlic and half of the dark soy. Cover and refrigerate for at least 2 hours.
(1 tbsp of dark soy and the grated garlic goes in the marinade). After marination bring the mix at room temperature.
In a heavy bottom pan add any neutral oil, put the flame on highest possible, as the oil heats up add the chopped onion and garlic,
cook for a minute. Add the chicken mix and the dark soy, keep stirring. The idea is to sear the mix and NOT TO BOIL it.
Season well.
2. The Pickled Cucumber :
Dissolve the sugar in balsamic vinegar and add to the cucumbers in a shallow flat plate and keep aside, occasionally turning and coating the cucumbers.
Deseeding the cucumber is essential as they contain too much water and will dilute the mix. Add salt for seasoning.
3. The Flavoured Egg Wrap :
Mix all the ingredients for each batch in a bowl. Heat oil in a non-stick pan and add the egg. Spread well all around the frying pan and cook on a medium low flame. The thickness should be enough to hold and secure the fillings inside.
This should be repeated for the next batch as well for 2 omlettes.
The assembling part:
Along the broadest diameter of the egg place some of the minced chicken, mix along a straight line. Now give a fold on one end of the omelette so that it covers the chicken mix. Now place the pickled cucumbers along the folded part and fold the other end until it forms a roll. The main idea is to keep the chicken mix and cucumber separated by a fold. (See photo)
Repeat the same for the next roll.
Now cut the roll in 1 inch thickness and plate on the sides as a Sushi.
The Chilli Jam :
Chop one whole red chilli (with seeds) and a dried red chilli (discard seeds) along with a clove of garlic. Heat oil on low flame and add the above mentioned ingredients, stir for a while, add 1 tbs of cider vinegar, 2 tbs of sugar and a little salt for seasoning. Now add 1/2 cup of water. Boil until a syrup like consistency is achieved. Pour the chilli jam into small bowls and cool for a while before serving.
Top the sushi with chilli jam or simply dip the rolls in chilli jam and enjoy!
TIPS: The chicken should take about 10 min to cook through, so keep the egg and cucumber ready for assembling.
Recipe by: Sourav Pal (Contest Winner)