3 Easy Chicken Sushi Recipe : Uramaki, Futomaki and Without Seaweed Option

What's up Sushilots family. Namaste and greeting from Sushiman Santos. Today in this video, I'm gonna show you, I'm gonna teach you how to make Chicken Sushiro. And some people call also Chicken Katsu. Yes, I have here the chicken. I'm gonna cut first in a small stripe. Just like this. See that small stripe. One thing is very important. That is the, you are not allowed to make too much thick stripe, okay. Otherwise, the chicken cannot cook well. To that, I'm gonna use pepper. And the pinch of Himalayan rock salt. You can use the normal kosher salt also. And I'll use just little bit Hondashi. Hondashi means the artificial dashi which enhances the umami flavor. It is, it seems like a yum yum you know. You can use corn starch also or you can use the tempura flour. That is the tempura butter mix. And also, I'm gonna mix little bit corn starch as well, okay. So, it will be more crunchy and crusty as well. I have here flour. Now, you can use tempura butter or you can use egg. Today, I'm going to use. We have here the egg. I have here the tempura flour or you can use the normal flour as well. And I have here the chicken breast. And another thing is you should have bread crumbs. I'll use the flour. Then, I'll dip in the egg. Then, bread crumbs, okay. I did with egg. Now, I'll use the tempura butter as well, okay. I think with tempura butter, it will be more crunchy, crusty. Let's see. I'll use this tempura flour to make the tempura butter, okay. I'll use the water, cold water. With egg, it cannot grab lots of panko. But with the tempura flour, it is grabbing more panko. So, it will be more crunchy, crusty and crispy also. So, I prefer to use the tempura flour. But if you don't have the tempura flour, you can use egg. Also, it doesn't matter. You can use the cake flour also. Okay, let's go to fry it. Then, after we'll make the sushi, okay. That's how crunchy and crusty chicken katsu. Now, let's start to make the sushi. To make the sushi, you can use ingredients, whatever you want. It depends on you. But the common thing is the sushi rice. So, if you don't know how to make sushi rice with rice cooker or without rice cooker, you can check link on my description box. I'm gonna put there. To make the more crunchy and crispy, I'm going to use sesame seeds, Asian spicy crunchy boondi. And that is tibola firta, deep fried crunchy onions. And I'm gonna use cucumber and malageta. And also avocado, okay. First of all, you should have always teju. Teju means equal quantity of water and vinegar. We can dip our hands to take the sushi rice. We can clean our chopping board. We can clean our knife. And also, you should have always one wet towel. And also, the important thing is seaweed. And if you don't like the seaweed, I have another twist also. So, don't go away from this video, okay. Let's go. I have here the seaweed. And seaweed always have the rough side and the shiny side. Always we have to place the sushi rice on the rough side. Today also, I'm not going to use the bamboo mat. How to roll sushi without bamboo mat? I'm gonna use more than 130 grams sushi rice. I'll place in the middle. Then, I'll separate it very gently, okay. Let's don't press sushi rice on top three fingers. Because I'm going to make the futomaki, chicken sushi roll. It will be a little bit more fat, you know. You will have lots of rice here. So, no need to be worried. And you can use the water to take out this rice, okay. And also, you can use your towel to clean your hands. Today, I didn't do any preparations. I'll cut at the moment, okay. Everything. I'll use the cucumber. I'm gonna cut this side. And three or four fingers. Like this way. And I'll cut like this way. And half. Half will go. Seeds, I'll take out these seeds. Yes. I'm gonna use the cucumber. For the extra level of taste and textures, I'll use the coriander. And as you know, I'm the avocado lover. So, always I love to use the avocado. I'm gonna use little bit of shimola firta. Deep fried crunchy onions. For the extra level of aroma, I love to use the white sesame seeds. Then I'll use the chicken katsu. Let's roll it. Take out the seaweed. Secure the ingredients. And roll it. On the top, you can mash the sushi rice little bit. So, it will close properly. Also, you can use a bit of little water as well. Nice. Let's make another one. Inside-out sushi roll. I'll press the sushi rice. Around 120 grams. For the inside-out sushi roll, I'll leave one finger on the top. And all the downside, I'll use all the rice. This inside-out sushi roll will be little bit bigger than normal one. Normally, I love to use the half seaweed. But today, I want to do that little bit different one. So, then let's flip it. Because that is the inside-out sushi roll. So, outside, I'm gonna use the little bit white sesame seeds. Now, flip it. Cucumber is always freshness. And also avocado. And before, I used crunchy deep fried onions. Now, I'll use boondi. That is little bit not spicy. Just little bit. So, it will make more crunchy. Now, I'll use the chicken katsu. Okay, let's roll it. Nice. Wooden chopping board is grabbing the lots of rice. So, we need this wet towel to clean all of this. If you don't like smell of seaweed, that is the soya seed. I'm going to use this one. Press the sushi rice very gently. It's not a uramaki. It's not a inside-out sushi roll. It seems like a futomaki. But without seaweed. I'm gonna use little bit sesame seeds, chicken katsu. Also, I'm gonna use the cucumber. And roll it. Let's roll it. It will be little bit more easy than other. Easy than the inside-out sushi roll. Let's mash the sushi rice. So, it will close properly. Then, roll it. Now, I'll start to cut. I'm gonna do the plating, okay? When you are going to cut, always use the water. All your knife edge. So, sushi rice can't be sticky. Now, also we can use the wet towel paper or wet towel. So, we can clean our knife after cutting it. Okay. Now, I'm gonna cut it in a random way. I'll try to cut at least one finger. That means, it will be almost 10 or 11 pieces. 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11. Clean your knife. The cutting idea is always same. One stock or three stock? 1, 2, 3. Normally, I'm using three stock. Ginger pickles and wasabi. That's it. This is our futomaki, chicken katsu sushi roll. It looks beautiful. Inside-out sushi roll, okay? If you cut the inside-out sushi roll, it will be a little bit more difficult. But, if you use water and try to cut smoothly, just one stock or three stock. For example, that is the one stock. And clean your knife. Look. I cut just one time. Or you can cut three stock. Like a 1, 2, 3. 1, 2, 3. You can see here. At this moment, you can use the bamboo mat to give the shape. On the top, I love to use spicy mayo. You can use the normal Japanese mayonnaise or you can use the spicy mayonnaise. It depends on you, okay? And here is the twist. I'll use the malageta as well. It will be mild spiciness, you know. Some carrot starch. That's it. This is our chicken inside-out sushi roll. Okay, let's start to go for all types of chicken sushi roll. I'm gonna cut it. Use the water. Let's start to cut. Then, clean your knife. With chicken Futo-maki sushi roll. This is our beautiful inside-out sushi roll. And here is our sushi roll without seaweed. This is how we can make crunchy chicken sushi roll at home. Thank you so much for watching this video, guys. Stay safe, stay healthy. See you in the next video. Have a good day. It's spicy.