Katsu Chicken Sushi Parcels

Line 2 baking trays with baking paper. Cook rice according to packet instructions. Drain rice, then spread over one of the prepared trays. Drizzle mirin over rice, stir to combine and cool slightly. Set aside, stirring occasionally, for 30 minutes or until cooled.

Meanwhile, preheat oven to 200°C/180°C fan-forced. Combine chicken and egg in a large bowl. Place breadcrumbs in a separate shallow bowl. Press chicken into breadcrumbs to coat. Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 2-3 minutes each side or until golden. Transfer to remaining prepared tray and bake for 15-20 minutes or until cooked. Slice.

Cut 1 nori sheet into quarters (squares). For each sushi parcel, place a 20cm square of baking paper on a chopping board. Top with 1 sheet of nori. Using damp hands, place 1/3 cup cooked sushi rice on nori, and gently push down to make a 10cm diamond at the centre. Top with one-quarter each of the chicken, cucumber and cabbage. Top filling with 1/3 cup remaining cooked rice, then a square of nori. Fold nori edges inwards to enclose filling. Wrap in paper. Repeat to make 4 parcels in total. Refrigerate for 30 minutes. Whisk sweet chilli and soy sauce in a bowl. Cut sushi parcels in half. Serve with sauce.