If you’re looking for a fun and flavorful way to enjoy your favorite Japanese dishes, these Katsu Chicken Curry Sushi Rolls are the perfect solution. Combining the rich flavors of Katsu curry sauce with the crispiness of panko-coated Katsu chicken, these sushi rolls are a delicious fusion of two beloved dishes. What makes this recipe even more approachable is the use of rice paper, which is a simple hack that simplifies the rolling process and adds a delightful texture. Whether you're a sushi beginner or an experienced cook, this recipe is sure to become a favorite.
Katsu Chicken Curry Sushi Rolls with rice paper are a creative fusion that combines elements from Japanese and Vietnamese cuisine, making them an exciting dish to serve year-round. This dish works well for celebratory events like New Year's Eve or holiday parties, where fusion foods add a fun twist to traditional fare. Additionally, they can be a unique addition to Japanese-themed dinner parties or bento box lunches, offering something both familiar and novel to guests.
Using Rice paper for the sushi simplifies the rolling process, making it easier to handle for beginners and reducing mess. It provides a unique, chewy texture that contrasts nicely with the crispy Katsu chicken.
This recipe would pair well with my Spicy Salmon Poke Bowl for a fresh, flavorful meal that’s both healthy and satisfying. It would also be a good one to serve with my Teriyaki Chicken Ramen for a Japanese themed meal.
Jump to:
Ingredients
Katsu Chicken Curry Sauce
Onion - The base of most savory dishes, onions add sweetness and depth to the curry sauce, providing a robust flavor that enhances the overall dish.
Carrot - Carrot adds a natural sweetness and help thicken the sauce while also contributing to its vibrant color.
Garlic - Garlic infuses the sauce with its distinctive aromatic quality, complementing the other flavors.
Ginger - Ginger adds a fresh, spicy kick to the sauce, balancing the richness of the curry and enhancing the overall flavor profile.
Curry Powder - This essential spice blend gives the sauce its signature warmth and complexity, with layers of flavor that include turmeric, coriander, and cumin. I like to use medium curry powder but you can use a hotter or more mild powder depending on how spicy you like it.
Chicken Stock - Chicken stock adds savory depth and helps meld the flavors together, creating a rich and hearty sauce.
Coconut Milk - Coconut milk provides creaminess and a subtle sweetness, balancing the spices and adding a velvety texture to the sauce.
Soy Sauce - Soy sauce adds umami and saltiness, rounding out the flavor of the curry and enhancing the overall taste.
Katsu Chicken Sushi Rolls
Chicken Breasts - Lean and tender, chicken breasts are ideal for creating crispy Katsu that pairs perfectly with the sushi rolls.
Panko Breadcrumbs - These Japanese-style breadcrumbs provide an extra-crispy coating, giving the chicken that satisfying crunch you expect from Katsu.
Egg - The beaten egg acts as a binder, helping the panko adhere to the chicken for a crunchy exterior.
Rice Paper Sheets - Using rice paper instead of traditional sushi rice is a time-saving hack that adds a unique, chewy texture to the rolls.
Nori Sheets - Nori adds a briny, umami-rich flavor that complements the chicken and vegetables, while also helping to hold the roll together.
Sushi Rice - The sticky, tender texture of sushi rice provides a pleasing contrast to the crispiness of the panko-coated chicken and the chewiness of the rice paper.
Avocado - Avocado adds creaminess and a rich, buttery texture that contrasts nicely with the crispy chicken.
Cucumber - Fresh and crunchy, cucumber adds a refreshing element to the rolls, balancing the richness of the other ingredients.
See recipe card for quantities.
Instructions
For the Katsu Curry Sauce
- Step 1: Heat a pan over medium heat and add a small amount of oil. Add the chopped onion and chopped carrot, sautéing for about 5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Step 2: Sprinkle in the curry powder, stirring to coat the vegetables evenly.
- Step 3: Pour in the chicken stock and coconut milk, bringing the mixture to a simmer. Let it cook for about 5 minutes until the sauce thickens slightly. Use an immersion blender to puree the sauce until smooth, or carefully transfer it to a blender. Stir in the soy sauce and set the sauce aside.
For the Chicken Katsu
- Step 1: Dip each chicken breast in the beaten egg, ensuring it’s fully coated. Then, roll it in the panko breadcrumbs. For an extra-crispy coating, repeat this process by dipping the breaded chicken back into the egg and panko a second time. Do not add all of the panko breadcrumbs to the plate at once to avoid them going soggy, add about ⅓ per chicken breast.
- Step 2: Preheat your air fryer to 375°F (or preheat your oven to 400°F). Place the breaded chicken breasts in the air fryer basket or on a baking sheet. Cook for 20 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F. Once cooked, set the chicken aside to rest before slicing.
Ingredient Preperation
- Step 1: Begin by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch, ensuring the rice doesn’t become too sticky. Cook the rice according to package instructions, using a rice cooker or stovetop. Once cooked, transfer the rice to a large bowl and gently fold in a mixture of rice vinegar, sugar, and salt. Let the rice cool to room temperature.
- While the rice is cooking, julienne or thinly slice the cucumber and carrot and slice the avocado, and any other vegetables you wish to include, such as pickled radish. Lay the sliced vegetables on a plate, ready for assembly.
For the Katsu Chicken Curry Sushi Rolls
- Step 1: Fill a shallow dish with cold water. Dip each rice paper sheet into the water for about 5 seconds until soft and pliable. Lay two sheets next to each other on a flat surface, overlapping them slightly to create a larger base.
- Step 2: Place a nori sheet on the rice paper. Then add on a Nori sheet, pressing onto the rice paper and making sure it fits with rice paper still sticking out at either side (trip it if needed). Then add 1-2 tablespoon sushi rice in a line.
- Step 3: Layer on cucumber, carrots, and thinly sliced avocado, pressing them down gently.
- Step 4: Add the sliced Katsu chicken on top, followed by a generous drizzle of the Katsu curry sauce.
5. Step 5: Fold the edges of the rice paper in, then carefully roll from the bottom, using your fingers to keep the filling in place. Be gentle to avoid tearing the rice paper. For an added crunch, heat a small amount of oil in a pan and lightly fry each roll on all sides before slicing.
6. Step 6: Serve the sushi rolls with extra Katsu curry sauce on the side for dipping, and enjoy!
Hint: If the rice paper tears, don’t worry. Simply wet another sheet and wrap it around the roll to double-layer it, ensuring everything stays intact. If you want to leave the rice paper out altogether you can use a sushi making kit.
Substitutions
Onion- Swap with shallots for a milder flavor or leeks for a more subtle sweetness.
Carrots - Use sweet potatoes or butternut squash for a similar sweetness and texture.
Garlic - Substitute fresh garlic with garlic powder (¼ teaspoon per clove) or shallots for a milder taste.
Ginger - Ground ginger (⅛ teaspoon per inch) works well for a less intense flavor.
Curry Powder - Replace with garam masala or a mix of cumin and turmeric for a different spice profile.
Chicken Stock - Vegetable or beef broth can be used for a similar depth of flavor.
Coconut Milk - Heavy cream or almond milk offers creaminess, though with a different flavor.
Soy Sauce - Tamari or coconut aminos are excellent gluten-free alternatives.
Chicken Breasts - Use tofu for a vegetarian option or turkey breast for a leaner alternative.
Panko Breadcrumbs - Regular breadcrumbs or crushed cornflakes provide a similar crunch.
Rice Paper - Nori sheets alone can work, or try tortillas for a unique twist.
Sushi Rice - Arborio rice or short-grain rice are good substitutes.
Variations
Vegetarian - Replace chicken with breaded tofu or sweet potato for a satisfying meat-free option for the Katsu rolls.
Spicy - Add a layer of sriracha or spicy mayo to the Katsu sushi rolls for a fiery kick.
Katsu Uramaki (Inside-Out Rolls) - Reverse the roll, placing rice on the outside, and coat with sesame seeds for a different texture and presentation.
Equipment
Air fryer or oven
Large pan
Storage
Store sushi rolls in an airtight container in the refrigerator for up to 24 hours. For best texture, keep the rice paper rolls separate from any dipping sauces until ready to eat. The Katsu chicken can be stored separately for up to 3 days and reheated in the air fryer for crispiness.
Top Tip
If the rice paper tears, don’t worry. Simply wet another sheet and wrap it around the roll to double-layer it, ensuring everything stays intact. Feel free to add other fillings like pickled radish or thinly sliced bell peppers to customize your sushi rolls to your taste.
FAQ
Yes, chicken katsu can be eaten cold, but it’s best when freshly cooked. Cold katsu may lose some crispiness but still tastes good in sushi or bento boxes.
Yes, rice paper is a great alternative for sushi, offering a light, chewy texture and making rolling easier.
Yes, rice paper is typically eaten raw after being softened in water. It becomes pliable and ready to use for wrapping ingredients in dishes like spring rolls or sushi rolls.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these katsu chicken curry sushi rolls:
Recipe
Katsu Chicken Curry Sushi Rolls
Equipment
- large pan
- Blender or immersion blender
Ingredients
Katsu Curry Sauce
- 1 onion
- 1 carrot
- 1 clove garlic
- 1 inch 2.5 cm ginger
- 1 tablespoon curry powder
- 250 ml chicken stock 1 cup
- 100 ml coconut milk ⅓ cup + 1 tbsp
- 1 teaspoon soy sauce
Katsu Chicken Sushi Rolls
- 500 g chicken breasts 1.1 lbs
- 1 cup panko breadcrumbs 120g
- 1 egg beaten
- 4-6 rice paper sheets
- 2-3 Nori sheets
- 1 avocado
- 1 cucumber
- 1 Carrot
- ¾ cup sushi rice
Instructions
For the Katsu Curry Sauce
- Heat a pan over medium heat and add a small amount of oil. Add the chopped onion and one chopped carrot, sautéing for about 5 minutes until softened.1 onion, 1 carrot
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.1 clove garlic, 1 inch 2.5 cm ginger
- Sprinkle in the curry powder, stirring to coat the vegetables evenly.1 tablespoon curry powder
- Pour in the chicken stock, soy sauce and coconut milk, bringing the mixture to a simmer. Let it cook for about 5 minutes until the sauce thickens slightly.250 ml chicken stock, 100 ml coconut milk, 1 teaspoon soy sauce
- Use an immersion blender to puree the sauce until smooth, or carefully transfer it to a blender. Stir in the soy sauce and set the sauce aside.
For the Katsu Chicken
- Dip each chicken breast in the beaten egg, ensuring it’s fully coated. Then, roll it in the panko breadcrumbs.1 cup panko breadcrumbs, 1 egg, 500 g chicken breasts
- For an extra-crispy coating, repeat this process by dipping the breaded chicken back into the egg and panko a second time. Do not add all of the panko breadcrumbs to the plate at once to avoid them going soggy, add about ⅓ per chicken breast.
- Preheat your air fryer to 375°F (or preheat your oven to 400°F). Place the breaded chicken breasts in the air fryer basket or on a baking sheet and drizzle or spray with cooking oil. Cook for 20 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F. Once cooked, set the chicken aside to rest before slicing.
Ingredients for the sushi rolls
- Begin by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch, ensuring the rice doesn’t become too sticky. Cook the rice according to package instructions, using a rice cooker or stovetop. Once cooked, transfer the rice to a large bowl and gently fold in a mixture of rice vinegar, sugar, and salt. Let the rice cool to room temperature.¾ cup sushi rice
- While the rice is cooking, thinly slice the avocado, cucumber, and any other vegetables you wish to include, such as carrots or pickled radish. Lay the sliced vegetables on a plate, ready for assembly.
For the Katsu Chicken Curry Sushi Rolls
- Fill a shallow dish with cold water. Dip each rice paper sheet into the water for about 5 seconds until soft and pliable. Lay two sheets next to each other on a flat surface, overlapping them slightly to create a larger base.4-6 rice paper sheets
- Place a nori sheet on the rice paper. Then add on a Nori sheet, pressing onto the rice paper and making sure it fits with rice paper still sticking out at either side (trip it if needed). Then add 1-2 tablespoon sushi rice in a line.2-3 Nori sheets
- Layer on the julienned cucumber, carrots, and thinly sliced avocado, pressing them down gently. Add the sliced Katsu chicken on top, followed by a generous drizzle of the Katsu curry sauce.1 avocado, 1 cucumber, 1 Carrot
- Fold the edges of the rice paper in, then carefully roll from the bottom, using your fingers to keep the filling in place. Be gentle to avoid tearing the rice paper. For an added crunch, heat a small amount of oil in a pan and lightly fry each roll on all sides before slicing.
- Serve the sushi rolls with extra Katsu curry sauce on the side for dipping, and enjoy!
