Wasabi Chicken & Avocado Chirashi-zushi.
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Composition Wasabi Chicken & Avocado Chirashi-zushi:
- Provide of <Sushi Rice>.
- Give 1 cup - (*180ml cup) Japanese Short Grain Rice.
- Need 25 ml Rice Vinegar *5 teaspoons.
- Need 20 g - Sugar *about 4 teaspoons.
- Provide 2 g for Salt *about 1/2 teaspoon.
- Provide <Toppings>.
- Give 200 g - Chicken *This time I used tenderloin fillets.
- Require of Salt & Pepper.
- Provide 1 of Avocado.
- Give 1 tablespoons Soy Sauce.
- Provide 1/2 teaspoon - grated Wasabi *OR Wasabi paste as required.
- Give 10 cm - Cucumber.
- Require 2 of Lettuce Leaves.
- Give 1/2 sheet Toasted Nori (Seaweed Sheet) *cut into thin strips.
Wasabi Chicken & Avocado Chirashi-zushi step by step:
- Wash rice well and cook as usual. *See my ‘Sushi Rice’ recipe..
- Mix Rice Vinegar, Sugar and Salt to make ‘Sushi Vinegar’. Pour it over the hot rice, mix well gently and thoroughly, and cover with a damp cloth to stop drying out..
- Cook Chicken in a lightly oiled frying pan, and season with Salt & Pepper. Set aside to cool, then cut or tear into small pieces..
- Cut Avocado and Cucumber into small pieces, thinly slice Lettuce..
- Combine Soy Sauce and Wasabi in a bowl, check the flavour. You may wish to add more Wasabi. Add Cucumber, Avocado and Chicken, and gently mix to combine..
- Place Sushi Rice on a plate, cover with some Lettuce, then place Chicken, Avocado and Cucumber on top, then sprinkle with some Nori..
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