We often see raw fish like sashimi in some sushi, but can you also use chicken meat for making sushi? How can you do it, and what are some of the most popular sushi for this main ingredient? Well, lucky you as we give the three famous sushi with chicken meat on it.
If you can make sushi with raw fish, fortunately, you can also do the same with chicken. In Japanese, some restaurants serve raw chicken, and they call it “Chicken Tartare.” However, you can only do it on raw chickens that followed safety procedures to kill parasites and bacteria. To name a few, Teriyaki chicken sushi and buffalo chicken sushi are some of the most famous chicken sushi rolls.
It may not be for everyone, but chicken sushi has been becoming more popular in various restaurants. However, if you’re planning to do it yourself, make sure that you do it right. Otherwise, you’re risking yourself to bacteria like salmonella. Keep on reading as we give you ways to prepare a roll of chicken sushi.
3 Sushi With Chicken Meat On Its
Believe it or not, raw chicken is typical in Japan, and the USDA says that as long as all parts of the chicken reached a minimum internal temperature of 165°, it is safe for consumption. Color is not representative of doneness. The USDA further states that even fully cooked poultry in the meat and juices may often show a pinkish tinge. If you’re trying to make your new sushi ingredient, you can try these recipes that we’re about to share with you.
Teriyaki Chicken Sushi Roll
Sweet, sticky teriyaki chicken, crunchy cucumber, and perfectly seasoned rice are an excellent combination. The topping with soft avocado adds a real twist to this sushi roll’s texture and flavor. Serve as canapés of bite-size or sophisticated finger food. First, here are the ingredients.
- Chicken breast
- Sesame oil
- Olive oil
- Sea salt
- Thick teriyaki sauce
- Nori sheet
- 120 g of cooked, seasoned sushi rice
- Sliced cucumber batons
- ½ peeled avocado
Step 1: Prepare The Chicken
Prepare or buy teriyaki sauce, 120 grams (4 oz) of sushi rice, and about ten thin cucumber batons before you start. In a frying pan, put one teaspoon of sesame oil and two teaspoons of olive oil and turn the heat. Take a piece of chicken breast, cut it into two or three pieces lengthwise, which is about 3 to 4 cm wide for one roll, and sprinkle a pinch of sea salt on one side. In the pan, put the chicken’s salted side face down while sprinkling a pinch of salt on the other side.
Cook on one side of the chicken breast, then turn it over and cook on the other side. Don’t cook the chicken too long, though, which will make the meat dry and hard to eat. Once done, drizzle thick teriyaki sauce over the meat until the chicken is cooked. For a few minutes, let it simmer to infuse the teriyaki flavor with the chicken breast. Then, remove the chicken teriyaki from the pan and place it to cool on a tray.
Step 2: Prepare The Sushi Roll
To prevent the rice from sticking to the mat’s rivets, put your rolling bamboo mat inside a plastic zip-lock food bag. Lay half a sheet of nori on the mat, facing the nori’s rough side upwards. With some water and rice vinegar, moisten your hands to make it easier to handle the rice.
Spread 120 grams of sushi rice around the surface and into all the corners of the nori mat. Gently treat the rice so that it will stay fluffy and light. Then turn the sheet over so that the rolling mat is facing the rice.
Step 3: Add Your Preferred Filling
Take two pieces of teriyaki chicken breast and put them in the nori board’s center, lengthwise. On top of the chicken, put a few cucumber batons on top. Don’t add too many, which would make rolling the roll difficult. Now, drizzle the cucumber and chicken with some teriyaki sauce. Put just the right amount because the roll will get all wet if you don’t use too much.
Step 4: Roll Your Sushi
Pull up the end of the nearest bamboo mat to you and curl it in the middle of the rollover the filling. Compress it all together by applying pressure with your hands on the bamboo mat as you roll. When it is rolled up, relieve the pressure slightly, take the mat off the roll, force the roll a little forward, and compress again while gently squeezing. Repeat this operation two or three times until the roll is tight and the rice is neatly compacted.
Step 5: Slice The Avocado
Take a half-peeled avocado and slice it into thin (about 1 mm) slices. Use only the tip of your knife and drag it through the avocado easily. You can achieve a neater cut by only using the knife’s tip since the avocado is less likely to stick to the knife. Spread thinly on the chopping board with the avocado.
With your palms, flatten them down a bit and trim the avocado’s sides with a knife to make them look neat and even. You should be able to do this in one movement if you’ve flattened the slices correctly. Then, put the sushi roll back on the chopping board and scoop up the avocado slices on top of the sushi roll.
Step 6: Cut The Roll
Take a sheet of cling film and cover your sushi roll loosely. Place the rolling bamboo mat without covering the plastic bag on top. Then, apply pressure gently to shape the roll further. Remove the meat, but leave in place the sticking film. By drawing your knife over a dampened cloth, moisten it. It prevents the rice from sticking to the blade. Break the roll in half and put the two halves into four parts side by side.
Continue to moisten the knife in between slices. Gently remove the cling film when the cutting is finished. On a tray, neatly arrange the sushi bits and add a scoop of pickled ginger to the side. Drizzle over the sushi bits with a teriyaki sauce. For added crunch, finish by sprinkling toasted sesame seeds over the roll. You can enjoy this beautiful sushi roll of teriyaki chicken soon as you finish preparing it.
Here’s another sushi with chicken in it, but Chicken sushi is more straightforward than the first one. However, it still requires your full attention in preparing it. Here are the ingredients that you will need for this recipe.
- 1 ½ cups of sushi rice
- ½ tsp salt
- 3 Tbsp sushi vinegar
- 4 nori sheets
- 1 bamboo sushi mat
- 160 g can Wattie’s Shredded Chicken with Lite Mayo
- 1 avocado, halved, stoned, peeled, and chopped
- 1 small carrot, cut into thin strips
- Soy sauce, pickled ginger, and wasabi to serve
Step 1: Prepare Your Rice
In a sieve, put the rice and wash thoroughly under cold water. Put 2 1⁄2 cups of cold water and 1⁄2 teaspoons of salt in a saucepan. Just bring it to a boil. Cover for 12 minutes and simmer. Remove from the heat and stand with the lid on for 10 minutes. Stir the sushi vinegar carefully and move it to a cooling tray.
Step 2: Start Rolling The Sushi
On a bamboo sushi mat, put a sheet of nori, shiny side down, with the lines running horizontally. Spread about two handfuls of rice over the nori with wet hands, leaving one edge with a 2 cm rice-free strip. Then, you can add your boiled and shredded chicken. You can add lite mayo down the rice center, but it’s better if you stick with avocado and carrot strips for more flavors.
Use the bamboo mat as your guide in rolling the sushi and firmly enclose the filling. Then, wrap it with a cling film for 30 minutes. Finally, slice the sushi roll and serve it with wasabi, pickled ginger, and soy sauce if you want.
Buffalo Chicken Sushi Roll
The last ingredient in this article is the Buffalo Chicken Sushi Roll. It is a new way of using chicken meat for making sushi. Firstly, gather the ingredients that you will need to make this Japanese sushi fusion dish.
- ½ pound fully cooked breaded chicken breast tenderloins
- ¼ cup hot pepper sauce
- 4 sheets nori (dry seaweed)
- 4 cups cooked sushi rice
- 1 carrot, peeled and cut into 4-inch matchsticks
- 1 celery stalk, cut into 4-inch matchsticks
- ¼ cup spicy mayonnaise
- ¼ cup French-fried onions
Step 1: Prepare Your Chicken Ad Rice
Firstly, mix the chicken and a hot sauce in a bowl. You can use other sauce that you prefer to add flavor to your buffalo chicken. Then, toss to coat. Once done, set it aside and get clean, cook, and read your preferred sushi rice for rolling.
Step 2: Prepare For Rolling
Place one sheet of nori on a rolling mat of bamboo sushi. On the nori, spread 1 cup of rice, leaving a ½-inch strip along one side. In a line along one edge of the rice, place ¼ of each chicken, carrot, and celery. Using the mat to raise the edge close to the filling carefully and roll tightly around the ingredients. With a finger dipped in sweat, moisten the remaining edge of the nori and press to seal; repeat with the rest of the ingredients.
Using a sharp, wet knife, cut each roll into eight slices. You can put a dollop of mayonnaise and a small amount of French-fried onion on top of each slice to add more flavor and delicious taste.
Frequently Asked Questions
Fortunately, if you can make sushi with raw fish, you can do the same with chicken as well. However, to kill parasites and bacteria, you can only do it on raw chickens that have met safety procedures. It may not be for everyone, but chicken sushi has been becoming more popular in different restaurants. It’s because it tastes incredibly amazing to make high-quality chicken sushi.
Can one bite of raw chicken make you sick?
One bite of raw chicken can make you sick, depending on your tolerance and how much bacteria it contains. Raw chicken contains bacteria that are toxic to your health. Eating raw chicken can cause symptoms such as diarrhea and vomiting, even in tiny quantities. It may cause unpleasant illnesses if a person does not treat or cook chicken properly.
Is it OK to half cook chicken?
It is not safe to eat half-cooked chicken as it would not have killed any bacteria present. It is healthy to partially pre-cook or microwave chicken. Cooking the chicken is the best way to kill its harmful bacteria and parasites.
Why do people wash chicken?
People wash chicken because they think that it is the best way to kill bacteria. It may contribute to raw chicken’s cleaning process, but washing doesn’t remove the bacteria present. You can only kill it by cooking the chicken properly. For chicken, until it is healthy to eat, the thickest part of the meat should reach 165 degrees, so keep the meat thermometer handy.