Chicken & Avocado Sushi

9 Ingredients

Number of servings

2 avocados
2 carrots, grated
1 continental cucumber, cut into 1/2 cm wide strips
1 free range chicken breast, poached, shredded
6 sheet nori
1 cup sushi rice
2teaspoons rice wine vinegar
1 cup brown rice
3teaspoons salt-reduced soy sauce

Nutrition per serving

11% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Learn how to make sushi at home with this shredded chicken and avocado recipe. Then create a sushi platter complete with smoked salmon sushi and tuna sushi.

Method

Step 1 of 5

Combine the sushi rice and brown rice in a saucepan with 3 1/2 cups of cold water. Bring to the boil then reduce heat and simmer for approximately 12 minutes or until water is fully absorbed. When the rice is cooked, stir through the soy sauce and vinegar and spread it out on a baking tray to cool down.

Step 2 of 5

Meanwhile, set up a sushi rolling station by laying out a clean tea towel, a bowl of water, nori sheets, cucumber and carrot at hand.

Step 3 of 5

Meanwhile, scoop out the avocado flesh and mash it through the shredded chicken.

Step 4 of 5

Lay a nori sheet on the tea towel, and top it with a layer of rice approximately 1/2 cm thick, leaving a 3cm strip at the end furthest from you.

Step 5 of 5

Lay out cucumber strips and carrot on top of the rice at the nearest end of the nori, along with 3 tbsp of the chicken mixture in a line before lifting the tea towel and rolling the sushi from the filling side down to the far side, pressing the roll firmly to hold the filling in place. Wet the exposed edge of nori with a little water so that it sticks the sushi roll together. Repeat to make six long sushi rolls. Slice sushi rolls into bite-sized pieces.