time to level up your bog standard chicken salad sandwich…
I’m currently writing up this post at 4am with bat hair and Bungle snoring soundly at my feet (git). Turns out that one of the many charming side effects of pregnancy is a total inability to catch some Zs at night. AND THE BABY ISN’T EVEN HERE YET. From 2am until 5am I can currently be found either wrestling with the massive doughnut pillow I bought off of Amazon (you know, the one that’s supposed to HELP me sleep), or scoffing biscuits in front of back to back episodes of Escape to the Chateau in the dark. I’m knackered. And I’d quite like to move to France – apparently derelict chateaus go for pretty cheap.
Thankfully, when it comes to a lot of the other pregnancy symptoms – I’ve got off likely so far. I haven’t had any morning sickness (other than a weird one off the other week that could just as easily be put down to polishing off a large chips from the local chippy…), and I’ve been able to carry on eating pretty much all of my favourite meals and foods bar the few that I’m not allowed – like sushi. But I’ve even got that covered now; as soon as I saw these Katsu Onigiri over on Pinterest, I knew I had to give them a go myself and come up with my own recipe, and here it is. Crunchy chicken katsu fillets, lots of fresh greens and pickles coated in sushi rice and wrapped in nori – polished off with a drizzle of sweet and smoky Tonkatsu Sauce. Yum!
Chicken Katsu Sushi Sandwiches
- 4 chicken breasts
- salt and pepper to season
- 1 large egg, whisked
- 50g plain flour
- 100g panko bread crumbs
- 150ml vegetable oil
- 300g sushi rice
- 1 tbsp mirin
- 1 avocado, sliced
- 4 spring onions, sliced
- pickled purple cabbage
- sesame seeds, to garnish
For the Tonkatsu Sauce:
- 4 tbsp ketchup
- 4 tbsp worcestershire sauce
- 1 tsp runny honey
- 2 tsp soy sauce
- First, cook your sushi rice according to the pack’s instructions, stir in the mirin with a wooden spoon and then set aside and leave to cool.
- To make the Katsu Chicken, first wrap the fillets in clingfilm and tenderise with a rolling pin until slightly flattened. Next, unwrap and season then with salt and pepper. Set up a production line of bowls, each filled separately with the flour, whisked egg and panko bread crumbs. Coat the fillets in flour first, then dunk them into the whisked egg, following up with an even coating of panko breadcrumbs.
- Add the vegetable oil to a shallow frying pan and cook the katsu fillets over a medium heat, ensuring they’re golden brown and fully cooked on both sides.
- Next, make up your Tonkatsu Sauce; add all the ingredients to a bowl and stir until completely blended.
- Now you can make up your sushi sandwiches! First, lay out a sheet of nori and add a thin layer of sushi rice in the middle. Next layer up with your sliced avocado, spring onions and pickled cabbage, followed by a katsu fillet. Give it a good drizzle of Tonkatsu Sauce, then mirror a layer of avocado, spring onion and pickled cabbage on top – finishing with a bit more sushi rice. Sprinkle cold water around the edges of your sheet of nori, then fold the corners inwards – parcelling up your sandwich. Slice in half and then garnish with some more Tonkatsu Sauce and a sprinkle of sesame seeds.
- Repeat step five with the other three fillets. 🙂
Have a lovely week (and pleeeeeeeeease send sleepy thoughts my way 💤 )!