Katsu Chicken Curry Sushi Rolls
These Chicken Katsu Curry Sushi Rolls are a delicious fusion of two beloved dishes. They use rice paper for rolling, which is a simple hack that simplifies the sushi making process and adds a delightful texture.
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!
Notes
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.
Nutrition
Calories: 538kcalCarbohydrates: 50gProtein: 30gFat: 25g
Tried this recipe?Let us know how it was!