Black Rice Sushi with Pickled Ginger, Lime and Sweet Chilli Chickenby Elissa Jewell on May 3, 2016
Ingredients – Salad:
1 cup of cooked black rice (gelatinous variation if possible)
1 large cooked chicken breast
1/4 red birdseye chilli, finely diced
20mls sushi or white wine vinegar
1tbsp lime zest
1tbsp lime juice
½ tsp peanut butter
4 nori sheets
½ tbsp soy sauce
1tbsp pickled sushi ginger
Mix together the chilli, vinegar, lime juice and peanut butter before adding the shredded chicken breast. Leave to marinade for up to 1 hour.
Lay out a sushi rolling mat and place the nori sheets on the top with the shiny side down.
Mix the lemon zest and soy sauce into the cooked rice before laying ¼ of the rice on top of the nori sheet, leaving a line of about a centimetre uncovered at the end. Ensure the rice is evenly coated before laying the chicken on the top in the centre of the rice layer. Lay the pickled ginger and pieces of chilli on top before rolling.
Repeat four times to get four sushi rolls, cutting each in half. The recipe makes 8 rolls, each serve being 2 pieces.
Prep & Cook Time: 15 – 20 minutes
Servings: 8 Rolls (4 Servings)
Nutritional info: (for 2 Rolls)
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