Mini Chicken Katsu
MINI CHICKEN KATSU MAKES 12 PREP 30 MINUTES COOK 5 MINUTES
1 egg ½ cup panko breadcrumbs 200g chicken schnitzel, uncrumbed, cut into 12 pieces Vegetable oil, for shallow-frying 12 sushi rice patties (see recipe, right) ½ nori sheet, cut into 12 x 3cm pieces 2 tablespoons drained pickled ginger 1 green onion, thinly sliced diagonally ¼ cup Kewpie mayonnaise ½ teaspoon sesame seeds, toasted
1 Whisk egg in a shallow bowl. Season with salt and pepper. Place breadcrumbs in a separate shallow bowl. One at a time, dip chicken pieces in egg, then press in breadcrumbs to coat. Place on a large plate. 2 Add enough oil to a large heavy-based frying pan to come 1cm up side of pan. Heat over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towel. 3 Place rice patties on a serving platter. Top with nori, chicken, ginger and onion. Drizzle with mayonnaise and sprinkle with sesame seeds. Serve. NUTRITION: (per katsu) 766kj; 8.1g fat; 1.1g sat fat; 6.4g protein; 20.9g carbs; 0.8g fibre; 29mg chol; 259mg sodium.
VEGETARIAN OPEN SUSHI MAKES 12 PREP 20 MINUTES COOK 5 MINUTES
150g Japanese teriyaki tofu 2 teaspoons vegetable oil 1 small carrot, grated ¼ cup finely shredded red cabbage ¼ cup roasted sesame dressing 12 sushi rice patties (see recipe, right) ½ small avocado, thinly sliced into wedges 12 small fresh coriander leaves
1 Halve tofu pieces crossways. Cut each piece into 4 triangles. Heat oil in a medium frying pan over medium-high heat. Cook tofu for 1 to 2 minutes each side or until browned. Drain on paper towel. 2 Meanwhile, combine carrot, cabbage and 1 tablespoon dressing in a small bowl. 3 Place rice patties on a serving platter. Divide carrot mixture among patties. Top with tofu, avocado, remaining dressing and coriander. Serve. NUTRITION: (per sushi) 571kj; 4.9g fat; 0.8g sat fat; 3.8g protein; 18.5g carbs; 1.2g fibre; 1mg chol; 246mg sodium.
SUSHI RICE PATTIES MAKES 12 PREP 5 MINUTES (PLUS STANDING
AND COOLING) COOK 15 MINUTES
1 cup sushi rice, rinsed, drained ¼ cup sushi seasoning
1 Place rice and 1 ½ cups water in a saucepan over medium-high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Cook, covered, for 15 minutes or until tender. Stand, covered, for 5 minutes. Stir in seasoning. Spread over a large tray. Cool for 15 minutes. 2 Using damp hands, shape rice into 12 patties (about 2½ tablespoons per pattie). Continue with Mini Chicken Katsu or Vegetarian Open Sushi recipes for toppings. NUTRITION: (per pattie) 309kj; 0.2g fat; 0.03g sat fat; 1.2g protein; 16.5g carbs; 0.4g fibre; 0mg chol; 144mg sodium.