Sushi "Miyamoto"

Ingredients for 2 servings:

• 225 g sushi rice or jasmine rice
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 400 ml water
• ½ tbsp, heaped salt
• 4 nori sheets
• some ketchup
• 3 carrots
• 1 cucumber(s)
• 12 chicken fillets
• 2 cup(s) cornflakes, unsweetened
• 2 eggs
• 2 cups flour
• 1 cup oatmeal
• 1 pinch of salt
• 1 pinch(s) of pepper
• Oil for frying
• 1 chili pepper(s) (Allspice d’Espelette)
• 2 garlic cloves
• ¼ bottle of soy sauce
• some wasabi
• some ginger root

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

for chicken lovers

You will need 1 bamboo mat. For the rice: Rinse the rice under cold water until the water runs clear. To do this, simply fill a pot with water and stir. Then carefully drain the water. Repeat this process 3 times. Place the rice and about two parts water (about 400 ml) in a pot and bring to a boil. As soon as the water boils, turn off the heat and leave the lid on the pot. If the rice boils over, remove the pot from the heat. Let the rice soak for 15 minutes. The water should be completely absorbed by this time. Remove the lid and let the rice rest in the pot for another 5-10 minutes. In a bowl, stir together the rice vinegar, sugar, and salt. Carefully mix the rice vinegar mixture into the rice. It is best to use a wooden spoon for this, but be careful not to mash the rice. Let the rice cool to room temperature. Just do not refrigerate it, as otherwise it will become lumpy and hard. Do not use the sushi rice until it has completely cooled, otherwise the nori sheets may tear. It is best to do this step the day before. Cut the nori sheets in half and place one sheet on a bamboo mat. Spread the rice on the nori sheet, spreading it 0.5 cm high and 2.5 cm wide. Prepare the chicken nuggets. Take the chicken fillets. Make sure they are not too large; they should fit into the sushi roll. Crumble the cornflakes and mix them with the oatmeal in a bowl. In a second bowl, whisk the eggs with salt and pepper. In a third bowl, add the flour. Now coat the chicken pieces first in the flour, then in the egg, thoroughly so the coating adheres, and then coat them in the cornflakes. Heat a pan with oil and add the chili peppers (I recommend Piment d’Espelette) cut into small rings and the garlic cloves. Toast them slightly, then add the chicken pieces and fry for 2-4 minutes. Drain the nuggets, chili rings, and garlic. Dice the garlic. Now place the chicken nuggets on the rice, 1-2 per sheet if desired. Add a little garlic and chili, a few strips of carrot, and some cucumber. If you like, you can spread a little ketchup on top, but carefully; only use a very thin layer – it’s best to use a brush. Now roll up the bamboo mat. Apply pressure to compress the contents. Glue the ends together by dipping your fingers in rice vinegar and running them over the edges. Now cut the roll. Use a very sharp knife, as too much pressure could cause the filling to squeeze out. Serve with strips of ginger, wasabi, and soy sauce, if desired.