1. Place the chicken in a glass/plastic bowl with 2 tbsp of the soy sauce and leave to marinade. 2. Wash the rice with 2-3 changes of water to remove excess starch - then drain well. 3. Place rice in a saucepan with the water and bring to the boil with a lid on. Turn heat to low and simmer for 12 minutes. 4. Remove from heat and sit for 10 mintes. Turn rice into a non metal bowl and fluff gently with a spatula. 5. Combine vinegar, sugar and salt in a microwave safe jug and heat on high for 30 seconds. Stir and heat for another 30 seconds. 6. Pour over warm rice and gently turn a few times - set aside for rice to cool (refrigerate if in a hot climate). 7. In a frypan heat oil and cook chicken breasts through. Cut into slices and set aside. 8. Lay a nori sheet shiny side down and place rice on sheet and spread to 1cm (0.4in) thick, leaving a edge for rolling up. 9. In the centre place a row of chicken and then a row of cucumber. Brush with a tiny amount of wasabi. 10. Roll sheet from the bottom up and squeeze gently. Wrap in clingfilm and refridgerate until needed. 11. Cut slices to desired thickness and serve with soy sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
