- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- High in protein
- No added sugar
Take your tastebuds to Japan with this deliciously quick and easy chicken and avo sushi recipe. A guaranteed crowd-pleaser.
- Serves6
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 2 cups (400g) sushi rice, rinsed, drained
- 1/3 cup (80ml) sushi seasoning
- 2 (about 300g) Coles RSPCA Approved Chicken Breast Schnitzel
- 6 nori sheets
- 1/2 cup (125g) Kewpie mayonnaise
- 1 avocado, stoned, peeled, thinly sliced lengthways
- Wasabi and soy sauce, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the rice and 3 cups (750ml) water in a large saucepan. Place over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 12 mins or until rice is tender and water is absorbed. Set aside, covered, for 10 mins to steam.
Step 2
Transfer rice to a large shallow ceramic or glass dish. Gradually stir in sushi seasoning, using a large metal spoon or rubber spatula. Set aside to cool to room temperature.
Step 3
Meanwhile, preheat oven to 220°C. Line a baking tray with baking paper. Place in oven for 5 mins to heat. Place schnitzels on tray and bake, turning halfway through cooking, for 20 mins or until golden and cooked through. Cool slightly then cut crossways into 7mm-thick slices.
Step 4
Place a sushi mat on a clean work surface with slats running horizontally. Place 1 nori sheet, shiny-side down, on the mat.
Step 5
Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 4cm-wide border along the edge furthest from you. Arrange 2 rows of chicken strips along the edge of the rice closest to you. Drizzle chicken with mayonnaise and top with avocado.
Step 6
Lightly brush nori border strip with cold water. Holding the filling in place, roll the mat over to enclose rice and filling. Repeat with remaining nori, rice, chicken, mayonnaise and avocado.
Step 7
Use a sharp knife to cut each roll into 6 slices. Serve immediately with wasabi and soy sauce.
Recipe tip
Find sushi mats in the Asian section of Coles supermarkets. When working with cooked sushi rice, you need to work with wet hands – dip them into a bowl of water with a tsp sushi seasoning or rice vinegar added.
Chicken and avocado sushi recipe
Japanese cuisine has become so popular in Australia, crowded sushi bars can be found in just about every suburb in every city. It’s the lunch of choice for many and a favourite finger food at parties. Making your own sushi is fun and rewarding and our recipe for chicken and avocado sushi is quick and surprisingly easy to prepare. Once made, you’ll have a healthy snack, lunch or ideal food for a platter. Our chicken sushi recipe includes a handy shortcut, too, as it uses pre-prepped chicken breast schnitzels saving you precious time.
Where did sushi originate?
While sushi is always held high as the pride of Japanese cuisine, it is actually thought to have originated in China way back in the 5th century BC, making its way to Japan in the 8th century. Vinegared medium-grained rice is at the heart of sushi. Piquant and tangy, it is then layered with other ingredients to taste. These ingredients may be seafood, which is traditional, but veggies, meat and poultry also feature in modern offerings. The sushi-style rice and other fillings are wrapped in sheets of nori, which is a dried edible seaweed. Nori adds its own subtle and unique flavour, while keeping the sushi in a tidy roll.
How to make chicken and avocado sushi
Don’t let the thought of rolling sushi intimidate you. Our sushi recipes include simple step-by-step instructions. But all you essentially need to do is place a sushi mat (available in the Asian section at Coles) on a clean work surface with the slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread some of the prepared rice over the nori, leaving a 3cm-wide border along the edge furthest from you. Top with whatever fillings you are adding, then roll the mat to enclose the rice and filling. Use a sharp knife to cut into equal slices and your sushi is ready to enjoy.
Love this recipe?
We know that once you’ve mastered the easy art of making our recipe for chicken sushi, you’ll be keen to include it regularly on your menu. If you’re having a celebration, our party sushi recipe is ready in minutes and offers 48 crowd-pleasing serves. It’s vegetarian, too, so no one misses out. Sushi doesn’t have to be rolled in nori because ‘sushi’ is actually about the rice, rather than the roll. So, if you’re out of nori, or would like to present something a little different, these sushi fingers are fresh and delicious and look gorgeous on a platter, or served as an impressive dinner party starter. Perfect rice is a must for sushi, and sushi rice can be used as a side for a whole range of dishes. Our foolproof sushi rice recipe is one to keep because you’ll find yourself referring to it often.
